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Tasty Tuesday - Naan Bread
500 g (4 cups) maida or plain (all-purpose) flour
310 ml (1 1/4 cups) milk
2 teasponns easy-blend dried yeast or 15 g fresh yeast
2 teaspoons kalonji (nigella seeds) (optional)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
2 tablespoons oil or ghee
185 ml (3/4 cups) thick plain yoghurt
Sift the maida into a large bowl and make a well in the centre. Warm the milk untill in hand hot. if you are using fresh yeast, mix it with a little of the milk and a pinch of maida and set aside to activate and go frothy. add the yeast, kalonji, baking powder and salt to the maida. In another bowl mix the egg, oil and yoghurt. pour into the maida with 250 ml (1 cup) of the milk and mix tp form a soft dough. add the remaining milk if needed. Turn out onto a floured surface and knead for 5 minutes, or until smooth and elastic. Put in an oiled bowl, cover and eave in a warm place to double the size.
Preheat the oven to 200 C (400 F). place a roasting tin half-filled with water at the bottom of the oven to prevent nann from drying. punch down the dough, knead it breafly and diveide it into 10 portions. Using the tips of your fingers, spread out one portion of dough to the shape of a naan bread. put the naan on a greased baking tray. Bake on the top shelf for 7 minutes, then turn the naan over and cook for another 5 minutes. remove the cooked naan from the oven and cover with a cloth to keep I warm and soft while you cook the rest of the naans.use the top shelf of the oven because the naan wont cook properly on the middle shelf. Refill the baking trey with more boiling water when necessary.
The recipe was received from a blogging friend, thank you Ana Maria!
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