Monday, January 27, 2014

A Cheater's Version of Naan Bread

THIS is what your dough should look like!

Allowing dough to rest, covered, in a warm place. But just for a few minutes. This is Cheater's Naan Bread, remember.

Dough rolled out, shaped and topped with seasonings.

Fresh from the oven. We've since discovered a minute under a hot broiler helps to authenticate the naan via scorched spots.




above 4 photos: naan enjoyed with Madras potatoes, sambar, mustard greens and raita.
SEEDED NAAN BREAD (CHEATER'S VERSION)

Combine in a large bowl 3 cups self-rising flour with 2 t. sugar. Stir and then mix in 3 T. vegetable oil or melted ghee. Add 1 cup lukewarm water to make a smooth dough, more as less as required. Lightly coat the dough with oil to prevent drying, cover and let rise for 15 minutes.

Divide the dough into 8 equal portions and roll each between your palms to make smooth balls. Cover again with a clean dish towel and let rise for 20 minutes. Preheat the oven to 450 degrees F. Once the oven has reached 450, turn the oven to broil, using the "High" setting if you have one.

Dip each ball of dough into a bowl of sesame seeds (you'll need 3 T. total) and then, on a lightly-oiled surface, roll each into a 7" oval shape. Roll each ball out before proceeding.

Place 3 - 4 pieces of dough on an ungreased baking sheet. Scatter nigella/kalonji seeds lightly over each if desired; this is optional. Prick the dough with a fork a few times across the surface. Broil in the middle of the oven for 2-3 minutes or until slightly puffed and brown. Flip and broil for another couple of minutes. Do not overcook or the naan will become dry.

Remove from oven and brush lightly with vegetable oil or melted ghee. If you want a more charred naan, stick the bread back in the oven, directly beneath the broiler for less than a minute. 

Repeat baking process with remaining dough. Serve hot or allow to cool then store in an airtight container - at room temperature - for a couple of days. Reheat quickly in a very hot oven.

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