Date: Mon, 8 Sep 1997 10:10:10 -0700
From: "Kate L (for Cake) Pugh" (email@example.com)
* Naan Bread with Garlic and Coriander (Cilantro) Variation *
This recipe is adapted from Pat Chapman's `Indian Restaurant
Cookbook'. The tanginess that usually comes from yogurt is imparted by
lemon juice in my version.
These can be made with all white flour if desired. Also, if you
don't have any self-raising, substitute plain (all-purpose) flour and
1 tsp baking powder.
In breadmaking, a `stroke' is one repetition of the actions: squash
down dough away from you with the heels of your hands; fold the dough
over in half towards you; turn the dough a quarter-turn.
Makes about 3, depending on size
200ml (7fl oz - just under 1 cup) water
1 tsp sugar
1 tsp active dried yeast
225g wholewheat bread flour)
225g white self-raising flour
1 tsp salt
1 tbsp fresh lemon juice
* For Garlic & Coriander (Cilantro) Naan:
3 cloves garlic, finely chopped
3 tbsp chopped fresh coriander (cilantro)
1. Put the water in a small pan and heat to hand-hot. Add
the sugar and stir to dissolve. Sprinkle on the yeast a little=20
at a time, stirring well in between each addition to avoid
lumps. Put the pan somewhere warm until there is froth on top of
it - about 15 minutes. If no froth happens your yeast is dead.
2. Mix the flours, salt and optional flavourings in a
bowl. Sprinkle over the lemon juice, then pour in the yeast
mixture. Adding more water as necessary to make a pliable dough,
mix it all together then knead for 100 strokes. Cover and put
in the fridge for at least 1 hour.
3. When ready to cook them (just before serving) knead=20
for another 50 strokes, then divide into naans. Form into a ball
then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat
a grill (preferably gas) and place the naans on a floured baking
sheet. Cook on both sides under the grill, until puffed up and=8D
4. Serve immediately, or cool and freeze.