Home Bread-Bakers v096.n058.20

RE: Naan

Tue, 19 Nov 96 18:46:00 -0700

Here it is................

>From The Bread Book by Linda Collister and Anthony Blake

Makes 8 naan
1 3/4 cups self-rising white flour
2 Tbls. plain yogurt, preferably with active cultures
1 tsp. kosher salt or flaked sea salt
about 1/2 c. lukewarm water (95F to 105F)

Combine the flour, yogurt, and salt in a large bowl.  Add the lukewarm
water, 1 tablespoon at a time, working it into the flour mixture with
your fingers and bringing the flakes of dough together.  Add just
enough water to make a soft, slightly sticky dough.

Knead the dough roughly in the bowl for a couple of seconds, then cover
with a damp dish towel and let stand in a warm spot so the dough
ferments, about 1 hour.  During the last 15 minutes of standing time,
heat the broiler and broiler pan.

Flour your fingers and pull off a piece of dough about the size of a
walnut.  Between your palms, form the dough into a ball, then roll it
out with a rolling pin on an unfloured work surface into an oval 8 to 9
inches long and about 1/3 inch thick.  Repeat with the remaining dough
to make eight naan.

Put one naan on the hot broiler pan and broil about 3 to 4 inches from
the source of heat, until it puffs up and is speckled with brown spots.
 Naan cook very quickly, in about 30 seconds, so watch it constantly.
Turn over and cook the second side.  Repeat with the remaining seven naan.

The book has a pictures of a woman doing all the steps----making it
look very easy!  I have not tried this recipe, so I would like some
feedback as to whether it is authentic.