Muslim Naan Food

NAAN

Steps:

• Mix together flour, baking powder and salt.
• Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
• Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
• Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
• Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
• Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
• Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
• Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
• Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
• It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
• Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
• Remove naan from the oven and brush it lightly with melted butter if you like.
• Continue this way with all the dough, stacking the breads into a napkin-lined basket.
• Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
• To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

MUSLIM NAAN

Steps:

• Mix yeast with sugar and warm milk or water.
• Leave for 20 minutes.
• Sift flour and salt together in a large bowl.
• Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
• Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
• Punch down the dough and knead well again.
• Leave it till it doubles in size.
• Divide the dough into 6 portions.
• Roll out into a round disc of 6" diameter.
• Leave it aside so that it can double in size.
• Brush the top with remaining oil.
• Place them in a baking tray.
• Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
• Again, brush oil lightly over the sloping dark brown tops.

KASHMIRI NAAN

Steps:

• Dough: Use a sturdy mixer or mix by hand.
• Combine all ingredients and mix until well combined.
• Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
• Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
• Stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
• To form Naan: Divide dough into 14 equal parts; using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter.
• Place some of the stuffing in the center of the circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough into a large 9-inch diameter circle.
• To cook: Preheat broiler in oven to the highest possible temperature.
• Heat a cast iron skillet over very high heat until very hot.
• Slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
• Cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
• Remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
• Serve hot.