Saturday, August 28, 2010
Truth be told, if you're going to make real naan bread, I mean like they make it in India, then you should bake it in a tandoor. You know, that outdoor stone oven so common all over Asia and the Middle East. Probably most of you don't have one. I'd put money on it. So I give you this recipe but adapted for stovetop cooking in a modern kitchen. Naan is so popular in India it is almost like a national food. When it puffs up and gets golden, like it will with this recipe it is perfect with a nice eggplant or lentil dip spiced with Indian spices, i.e., cumin, curry and colored with turmeric. Like many 'peasant' breads, naan is not difficult to make and uses common ingredients. Just that alone makes it appealing. Add to that its great taste and texture and you have a winner!
Here's what you'll need:
500g (1lb 2oz) bread flour
1 1/2 tsp salt
1Tbs olive oil (plus more for frying)
30-50g curry powder depending on taste preference
15g (1/2 Tbs) yeast
about 300ml (1/2 cup) water to mix
100g (3 1/2oz) raisins
3Tbs mango chutney
Here's what you'll need to do:
1. Line a baking tray with parchment paper.
2. Put the flour, salt and yeast in a bowl adding just enough water to make a soft, but not overly sticky, dough.
3. Let it rest for about 30 minutes.
4. Remove the dough from the bowl incorporate the raisins and the chutney. You may need to add flour as the raisins and chutney add liquid. I needed to add about 50g (almost 2oz).
5. Divide the dough into 6 equal pieces, then leave them, covered, to rise on the prepared baking sheet for about an hour.
6. Using a rolling pin, roll each piece into a circle about 25cm (10in) in diameter. After rolling it out, let the dough rest for about 10 minutes.
5. Heat a heavy frying pan to medium heat, then, adding a splash of oil to coat the pan, fry each bread until golden brown on both sides.
5. Set aside to cool a bit before serving.