Indian Cookery Lessons

arlic Naan

Naan is probably one of the most popular Indian bread. Traditionally, naan is baked in a’ tandoor’ or clay oven.

These days, naan can also be cooked in a conventional oven and made to look just as authentic.

Serves 6:

Preparation Time:

6-7 hours

Ingredients:

Metho

Dissolve 2 teaspoon yeast, 2 teaspoon sugar in 1½ cup of warm water. Stir it lightly. Let it stand in the bowl for 10
minutes or until frothy bubbles appear. Be careful not to use very hot water as this will kill the yeast!

Sift 4 cups of flour in a large bowl and add 2 teaspoon salt to it. Then throw in the yeast water, 2 tablespoon ghee and
4 tablespoon yoghurt to it. Mix until it is a soft dough.

When it is really smooth, put aside in a bowl greased with 2 tablespoon oil. Cover it with a small towel and let it rise for
about 5-6 hours or until it has doubled.

Pre-heat the oven for 10-15 minutes on 180º C. Put greaseproof paper on an oven tray and cover it lightly with butter.

Beat the dough down and knead it again for 1 minute. Depending on how big you want the naan, roll it into a round
ball. Then put on the greased tray and stretch with your hands to make any shape you like.

Sprinkle some of the crushed garlic on it. Press them slightly to ensure they stick to the dough. Put it under your grill
(hottest setting possible) and cook it until it starts to brown and bubble.

When it starts to bubble and brown, pull it out quickly and brush it with butter; then put it back and grill for about
another 30 seconds. Serve it with all kinds of curries and dal.

Variation:

Add cumin seeds,

black onion seeds,

ginger, onions, coriander or any other herbs to the naan in its final stage of

preparation.

Tips:

If you do not have ghee, use melted butter instead! Increase the amount of ghee/butter if you prefer your Naan to be

buttery!