UB's NAAN RECIPE - ILLUSTRATED
For continuity Ive keep this post to Cory anders format for easy reading
Background:
This recipe for home made naan breads, Ive been trying all types of recipes for naan breads from here and other sites although some are very good just havent been able to replicate the take away style? the trouble is that restaurants have the luxury of the use of a tandoor - so this recipe has been modded to achieve rising, blistering and getting that fluffiness at hob base temperatures.
This recipe will make 5 large naans.
Ingredients: photo 1
2 cup plain flour
1 cup self rising flour
1 egg
1 Tbsp Greek yogurt
0.5 tsp salt
1 tsp oil
1 cup warm water
1 tsp yeast
Method:
1. Mix warm water and yeast and set aside (leave for 2 min)
2. Sieve flours and mix in bowl
3. Whisk egg, milk, oil, salt, yogurt together
4. Add warm water to flour mix with hands
5. Slowly add mixture, a little at a time you will 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. Photo 2
6. Rest mixture for 2 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 in 5 balls. photo 3
8. Press dough flat then pick up dough and toss between hands until dough has stretched to thickness of 2 - 4 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 do. Add garlic or any other topping at this point. Photo 4
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. Photo 5
10. Flip bread - brown the blisters, remove from heat brush with oil (add coriander optional). Photo 6
Enjoy Unclebuck!
For continuity Ive keep this post to Cory anders format for easy reading
Background:
This recipe for home made naan breads, Ive been trying all types of recipes for naan breads from here and other sites although some are very good just havent been able to replicate the take away style? the trouble is that restaurants have the luxury of the use of a tandoor - so this recipe has been modded to achieve rising, blistering and getting that fluffiness at hob base temperatures.
This recipe will make 5 large naans.
Ingredients: photo 1
2 cup plain flour
1 cup self rising flour
1 egg
1 Tbsp Greek yogurt
0.5 tsp salt
1 tsp oil
1 cup warm water
1 tsp yeast
Method:
1. Mix warm water and yeast and set aside (leave for 2 min)
2. Sieve flours and mix in bowl
3. Whisk egg, milk, oil, salt, yogurt together
4. Add warm water to flour mix with hands
5. Slowly add mixture, a little at a time you will 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. Photo 2
6. Rest mixture for 2 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 in 5 balls. photo 3
8. Press dough flat then pick up dough and toss between hands until dough has stretched to thickness of 2 - 4 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 do. Add garlic or any other topping at this point. Photo 4
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. Photo 5
10. Flip bread - brown the blisters, remove from heat brush with oil (add coriander optional). Photo 6
Enjoy Unclebuck!
, the deletion of the test photos might free up some space? just a suggestion..
Are you training for a marathon Uncle Buck? ;D