Hi'ya...so here goes for my 1st post of a Naan bread recipe I'd like to share with you. It's not so much the recipe that's important but the method of cooking. The recipe for the dough is very simple but works for me and delivers a great naan that comes as close as I've ever got to BIR. You could of course refer to CA's recipe which is more elaborate and would no doubt add flavour although I haven't tried his yet (looks good though!). The key to success in this recipe is the use of one essential piece of apparatus...a chef's blow torch. Alternatively you can use the DIY paint stripping type but I don't find them as practical, mine keeps going out when tilted which really isn't ideal considering our use of it here. Just for the record, I actually thought I had invented this method but my pride was dashed when Stephen L told me he also uses a blow torch. No matter, I still discovered it all on my tod and that's good enough for my ego! Give it a go and I?m sure you?ll be impressed with the result?let me know how you get on.
Ingredients for approx 10 medium size Nann breads.? 500g self-raising flour
? Approx 1 glass of milk (or half milk ? half yoghurt)
? 1 egg
? 1 tbsp sugar
? 1 tbsp vegetable oil
? 1 tsp salt
? 0.5 tsp of yeast
? Some melted butter or ghee for brushing (optional)
- Sieve the flour into a large bowl
- Add all the ingredients and then progressively mix in the milk (or milk/yoghurt) using your hands.
- Mix and knead the dough adding milk until you obtain a smooth, quite soft consistency. The dough must not be too firm.
- Remove the dough from the bowl and continue to knead on a lightly floured surface for a few moments more.
- Clean the bowl and lightly grease the interior with a few drops of vegetable oil.
- Place the ball of dough into the bowl then cover with a damp dish cloth.
- Place in a warm atmosphere for 1 hour. My oven has a special setting for making dough rise, keeping it at a steady 40?. That?s the ideal temperature but just normal household temperature is sufficient, but then extend the resting time to 2-3 hours or so.
Cooking - Heat a large non stick pan or tava to a very high temperature preferably over a gas burner. (I?ve never tried on an electric cooker) The high temperature is very important at this stage.
- Have your blow torch ready and ?slap? a naan into the pan.
- After around 20 seconds or so the dough should begin to bubble in some areas (and not in others depending on heat distribution). Here?s the fun bit. Where the bubbling begins, start to blow torch that area using a circular motion, thus assisting and developing the bubbling. Ideally the entire naan should puff up (it?s magic when it happens!), but even if only part of it does you can consider it a success. Continue just a few moments longer, flaming the surface of the nann, concentrating on some areas more than others in order to obtain ?that? tandoor oven slightly burnt effect we?re aiming for. NB: Timing is of the essence and it is absolutely crucial to work fast so that the naan does not stay too long in the screaming hot pan. Too long, and your naan will be burnt or too firm on the under
side.You?ll know when it?s right!
- Serve immediately with or without a light brushing of butter/ghee on the upper side. (personally I like it natural without anything)
Note
- Do Not flip the naan over in the pan or you will ruin the blistered bubbled effect which is so important to the final result.
- The entire cooking process should not last more than 2 minutes max, maybe less, in order to preserve the light and fluffy, slightly doughy inside so typical of a BIR naan.
- There is a knack to this method and there may be some misses before getting it right but once you have mastered it, you may well never want to do them in any other way. Please let me know how you get on and don?t hesitate to ask if I can be of any help.