Post by Chuckie on Jan 28, 2016 8:31:48 GMT -5
I THOUGHT I had posted this on this site, but apparently I HADN'T!!! Cut/pasted from "other" site--originally posted on 10/21/2009:
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Well, the KC Star had an article on naan bread in today's food section
www.kansascity.com/living/food/story/1517614.html
They claim the biggest problem with it is, "our" ovens in the US don't get as hot as the traditional tandoor of India--gauntlet thrown!!!
The Monkey put her WELL seasoned stone in the oven, and cranked that baby up to 550. We followed the recipe to a "T", and here's how it came out!
It was indeed VERY good!!! And the "HOT" Chambers done it up right!!!!
She had the stone on the lowest rack, and thought next time she'd put her OTHER stone on the rack directly above, to help copy the heat of the tandoor even better!
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Then later my "link" died, so 58limited reposted with the ACTUAL recipe! (his link is still 'alive' BTW)
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I made some Naan bread from a boxed mix today and that got me to thinking of Chuckie's post. Since the recipe was never posted, I searched and found it. Here is the recipe and the link to a copy of the article, it was printed in the Boulder Weekly too:
www.boulderweekly.com/print-article-64-print.html
NAAN
Makes: 6 large breads / Preparation time: 25 minutes / Rise time: 1 hour / Cook time: 4 minutes
Adapted from Madhur Jaffrey's Indian Cooking. If you would like a darker bread, place 3 to 4 inches from a heated broiler for 30 seconds after the bread is baked.
2/3 cups hot milk
2 teaspoons each: extra-fine sugar, active dry yeast
3-3/4 cup flour
1 teaspoon each: salt, baking powder
2 tablespoons vegetable oil plus more for bowl
2/3 cup plain yogurt, lightly beaten
1 large egg
Melted butter, optional
Put milk in a bowl. Add 1 teaspoon of the sugar and all of the yeast. Stir to mix. Set aside until the yeast has dissolved and the mixture is frothy, 15-20 minutes.
Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon of sugar, the yeast mixture, 2 tablespoons of the vegetable oil, the yogurt and the egg. Mix; form into a ball of dough.
Knead dough on a clean work surface until smooth and satiny, about 10 minutes. Form into a ball. Pour about 1/4 teaspoon of oil into a large bowl; roll the dough in it. Cover the bowl with a piece of plastic wrap; set aside in a warm, draft-free place until the dough has doubled in bulk, 1 hour.
Heat oven to 500 degrees. Heat a heavy baking tray (or an upside down cast iron skillet) in the oven. Punch down the dough; knead it again. Divide into six balls. Keep five covered while you work with the sixth. Roll ball into a tear-shaped naan about 10 inches long and 5 inches wide.
Remove the hot baking tray from the oven; slap naan onto it. Put it immediately into the oven for 4 minutes. It should puff up. Keep the naan warm by wrapping it in a clean kitchen towel; repeat with remaining dough. Serve hot after brushing with melted butter, if you like.
NUTRITION INFORMATION: Per serving: 377 calories, 17% of calories from fat, 7 g fat, 1 g saturated fat, 40 mg cholesterol, 65 g carbohydrates, 12 g protein, 492 mg sodium, 2 g fiber
One of the ways I see this available in the stores is with toasted garlic and cilantro added to the dough - I'm going to make it that way.