TANDOORI-BAKED FLAT BREADS (NAAN)
Another recipe I am posting for India that is from "The BBQ Bible" by Steven Raichlen. Here is what he states: "The procedure is simple enough. When you order naan, the baker takes a soft white ball of dough and rolls it into a flat bread. A few slaps from hand to hand stretch the bread into its traditional teardrop shape. Using a pillowlike holder called a gaddi (literally "throne"), the baker presses the bread onto the walls of a hot tandoor. The gaddi protects his hand-a must when you consider that the temperature of the tandoor can reach 700°F. The bread emerges from the oven puffed and blistered on top and crisp and brown on the bottom. It's sweet and smoky, pliable and moist, and about as delicious as bread gets. Note: Allow 2 hours for rising.
Provided by diner524
Categories Breads
Time 23m
Yield 14-16 naans, 7-8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Combine the yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a large bowl and let stand until foamy, 5 to 10 minutes. Stir in the remaining sugar, the remaining water, the egg, milk, and salt. Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or a in mixer fitted with the dough hook; add more flour, if necessary. It should take 6 to 8 minutes.
- 2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces. Roll them between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kitchen towel. Let rise again until puffy, about 30 minutes.
- 3. Preheat the grill to high.
- 4. When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. (This is incredibly theatrical; your guests will be amazed.) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to the other to stretch it into an elongated 7- to 8-inch circle. (The motion is rather like the "patty cake, patty cake" motion in the nursery rhyme.) Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.
- 5. Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly browned, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.
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nabeel hassan
[email protected]I'm not a big fan of naan, but this recipe changed my mind. The naan was soft and fluffy, and it had a great flavor. I'll definitely be making this again.
A7med Gaming
[email protected]This naan is the best I've ever had. It's so soft and fluffy, and the flavor is amazing. I will definitely be making this again and again.
King Khann
[email protected]I made this naan for a party and it was a huge hit! Everyone loved it. I'll definitely be making it again for my next party.
MD. Raju Ahmed
[email protected]This naan is amazing! It's so soft and fluffy, and it has the perfect amount of chewiness. I've made it several times now and it's always a hit.
Asad Ahumad
[email protected]I'm not a big fan of naan, but I decided to try this recipe anyway. I was pleasantly surprised! The naan was soft and fluffy, and it had a great flavor. I'll definitely be making this again.
Lelu Miah
[email protected]I love this recipe! The naan is always perfect and it's so easy to make. I've made it several times now and it's always a hit.
Nicole Aiyedun
[email protected]This recipe was easy to follow and the results were delicious. The naan was soft and fluffy, with a slightly crispy exterior. I served it with some curry and rice and it was a perfect meal.
Laban Kipumbu
[email protected]I'm a big fan of naan, and this recipe is one of the best I've tried. The naan was perfectly cooked, with a slightly crispy exterior and a soft and fluffy interior. I'll definitely be making this again!
Vicky Browns
[email protected]This naan is the best I've ever had. It's so soft and fluffy, and the flavor is amazing. I will definitely be making this again and again.
Yaseen Lucky
[email protected]I made this naan for a party and it was a huge hit! Everyone loved it. I'll definitely be making it again for my next party.
Susan Otieno
[email protected]I followed the recipe exactly and my naan turned out perfectly. It was soft and fluffy, with just the right amount of chewiness. I'm so glad I found this recipe!
Ephilie Atieno
[email protected]This recipe is a keeper! The naan was so good that I ate it all in one sitting. I'll definitely be making this again soon.
Aadan Aamiin
[email protected]I'm not much of a baker, but I was able to make this naan without any problems. It turned out great! I'm definitely going to be making this again.
Rangarirai Mazambara
[email protected]Oh my goodness, this naan is absolutely delicious! The recipe was easy to follow and the results were incredible. The naan was soft and fluffy on the inside, with a perfectly crispy exterior. I served it with some grilled chicken and vegetables and i