UB'S NAAN BREAD V2
RESTAURANT STYLE NAANS
INGREDIENTS:
2 cup plain flour
1 cup self rising flour
1 egg
0.5 Tsp salt
0.5 Tsp baking powder
1 Tsp oil
1 cup warm water
1 cup milk
1 Tsp yeast (optional)
1 Dsp sugar (optional)
Additional oil for brushing
METHOD
1. Mix warm water and yeast and set aside (leave for 2 min)
2. Sieve flours add backing powder, salt, sugar and mix in bowl
3. Whisk egg, milk, oil.
4. Add warm water to flour mix.
5. Slowly add egg, milk, oil mixture, little at a time you may not need all the mixture.
Keep mixing with hands this will be very sticky it will stick to your hands and will not leave the mixing bowl when pulled.
6. Rest dough for 2 to 3 hours (room temp) it will double in size. Will become light and soft.
7. Heavily flour side board, Rub hands in oil and separate dough into 4 to 5 balls. Add garlic, coriander at this point (optional)
8. Press dough flat then pick up dough and toss between hands until dough has stretched to thickness of 1 - 3 mm. don't worry if makes a hole practice makes perfect. Make into any shape you like.. Leave the rolling pin the cupboard they just don't look right if you dont.
9. Preheat tava or heavy frying pan (maximum), place dough onto tava and heat for 2 Min's or until base has gone golden brown, gently brush with oil.
10. Flip bread - brown the blisters. Done
Enjoy Unclebuck!
NOTES
Tsp = teaspoon 5ml
Dsp = dessertspoon 10 ml
Tava or Tawa is a heavy side less pan, any heavy flat tray will do.
don't knead the dough the dough needs to be sticky and soft so blisters will rise
Fillings/toppings i.e. garlic/coriander can be put in the dough or sprinkled on top at stage 9.
yeast can be omitted i use it just for extra rising - you will still need the warm water
The naans freeze really well
Topic: UB's Naan Bread v2 (read 73,767 times)
