| Naan is leavened bread which doesn't sound very | | | | 1 tsp salt |
| thrilling but the final result can't just be called "bread"! | | | | 1 tsp sugar |
| Like the cuisine of most cultures, bread is essential to | | | | 1 tsp kanolfi seed or charnushka (known as Nigella or |
| Indian menus. It can be eaten alone, but usually it is an | | | | Onion seed in the West) |
| accompaniment to a meal. You can eat naan just as it | | | | Method: |
| comes, buttered, or stuffed with cheese as in paneer | | | | Warm the water (don't boil) and dissolve the sugar in it. |
| naan or with minced lamb which is a keema naan. But | | | | Add the yeast and leave it to ferment for about 10 to |
| however it is cooked, it is delicious. | | | | 15 minutes. |
| There are several traditional ways you can use to | | | | Put the flour in a bowl and add the salt and onion |
| increase the chances of success. | | | | seeds. Make a well in the middle and pour in the yeast |
| Normally, for a plain naan, one mixes white flour and | | | | mixture. |
| salt, adds yeast as a rising agent then cooks the result | | | | Knead the dough until it forms a ball. Leave it in a bowl |
| in a tandoor. The risen dough is divided into portions | | | | and cover it with a damp tea towel until the dough has |
| then flattened with the palm of the hand. | | | | doubled in size. This will take 2-3 hours. |
| That's the way to prepare a fantastic naan, but there's | | | | Split the ball of dough into small (2 to 3 inch) balls then |
| more. Essential, though, are the stunning Indian spices | | | | roll them in ghee or vegetable oil. |
| that often are added to a good naan to make it great. | | | | Flatten out the balls, shape them into a teardrop shape |
| Would you like to make your own naan? Here is just | | | | and bake for 10 minutes in a preheated oven 450F |
| one yummy recipe: | | | | 230C/Gas 9, checking at 3 minute intervals that the |
| Ingredients: | | | | edges of the naan aren't getting burnt. |
| 1 lb white flour | | | | Keep the naan bread warm by covering it with a cloth |
| 1/2 cup water | | | | for a few minutes after baking, but don't try to keep it |
| 1 oz yeast | | | | there too long or the naan will so soft and soggy. |