7 fl (just under 1 cup) water
1 ts Sugar
1 ts Active dried yeast
225 g Wholewheat bread flour)
225 g White self-raising flour
1 ts Salt
1 tb Fresh lemon juice
FOR GARLIC & CORIANDER
-(CILANTRO) NAAN:
3 Cloves garlic; finely
-chopped
3 tb Chopped fresh coriander
-(cilantro)
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
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 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 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 browned.
4. Serve immediately, or cool and freeze.
Yields
1 Servings