Approximation Naan Recipe
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Ingredients
-200g. plain flower -1tbsp. caster sugar -0,6l. full-fat yoghurt -0,2l. water -1tbsp. vegetable oil or ghee -3tsp. baking powder -pinch of salt -2tsp. ground caraway seeds -1tsp. ground cumin seeds -1tsp. ground nigella seeds
How to make Approximation Naan
For several years now I have tried to make a recipe for naan, just as you get it in proper Indian restaurants. I don't have a tandoor at home, so I can't cook it properly, but I am hoping to approximate the texture and flavour. The texture on this one is not yet as it should be, but the flavour is getting there. I am hoping for some helpful comments.
- Sift the flour in a big bowl, add the caster sugar, the spices, and the salt.
- Make a well in centre, sprinkle in the baking powder, then pour in the yoghurt, water and oil or ghee.
- Mix with a wooden spoon, from the centre to the sides, and knead into a soft, elastic dough. Place back in the bowl, cover with a tea-towel soaked in warm water, and leave for 15 minutes. In the meanwhile, place a non-stick tray in the oven, and pre-heat to 240 degrees centigrade.
- Break the dough into 2 pieces, and roll out into tear-shaped loaves of about 1cm thick.
- Cook in the oven for 10-15 minutes, wrap in tin foil and serve as a side dish
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