Saturday, August 9, 2008

Naan Bread

My favorite Indian leavened bread which may be made yeast-free with this simple recipe from Singapore, center of some of the world's finest Indian food. It is a perfect accompaniment to Indian curries. Recipe makes 6.


2 cups all-purpose (plain) flour - preferably strong bread flour
1/3 cup low-fat natural yogurt
2 tablespoons light olive oil
Sprinkle of salt
1 beaten egg
1 teaspoon baking powder


1. Sift flour into mixing bowl. Add baking powder, salt and stir in beaten egg, yogurt and 1 tablespoon oil. Mix well.
2. Turn onto clean, floured work surface and knead. If the mixture is too sloppy, add more flour. If it is too crumbly, add a little water. Knead for at least 5 minutes.
3. Cover with a damp tea towel and leave in a warm, draught-free place for between 2 and 3 hours.
4. Knead again for a couple of minutes adding more flour if it sticks. Divide into six pieces and roll each piece into a 10 inch (25 cm) long oval.
5. Heat a heavy frying pan smeared with oil. Cook the naan one at a time: Put a piece in pan, dab down on bread with clean, damp tea towel. After a few minutes the underside should be browning and the bread should have puffed up a little. Turn over and repeat process.
6. When cooked, put in warm oven. Serve warm.

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