Peshawari Naan Bread Bread Machine Food

BREAD MACHINE NAAN

Steps:

• In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.
• On a piece of waxed paper sift together flour, salt and baking powder.
• Add to bread machine bowl.
• Add olive oil, second half of sugar, yogurt and egg.
• Set the bread machine to the dough setting and let it run through the cycle.
• When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.
• If you have a baking stone, place it in the top rack of the oven to preheat as well.
• Take dough out and separate it into six equal sections.
• Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.
• When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.
• Bake on top shelf of the oven for 90 seconds; the naan should start to puff.
• Switch the oven from bake to broil for an additional minute or until the top starts to brown.
• When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.
• You can brush the naan with butter before serving if desired.

BREAD MACHINE NAAN

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Roll each ball into a 1/4-in. thick oval. Let rest for 5 minutes., Brush tops with water. In a greased large skillet, cover and cook dough, wet side down, over medium-high heat for 1 minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.

EASY NAAN (BREAD MACHINE)

Steps:

• Add ingredients to the bread pan according to the manufacturer's directions.
• Set Cycle: dough; Loaf size: 2 lb.
• After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
• Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
• When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
• Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
• Bake for about 4 minutes, until puffed up.
• Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.
• These freeze very well.

PESHWARI NAANS

Steps:

• Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it's very wet add a spoonful of flour but if it's dry add a splash more warm water. It should be a very soft dough but not so wet that it won't come together into a ball of dough. When you're happy with the consistency, start kneading, first in the bowl then transfer the mixture onto a well floured surface and continue to knead for 10 minutes or until smooth and elastic but still soft. Grease a large bowl with extra melted butter or ghee then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
• For the Peshwari paste, in a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
• Kneed the peshwari paste into a pliable dough.
• Now take a tennis ball sized ball of the naan dough and make a shallow hole in it with your thumb.
• Place the peshwari paste dough into it and then fold the naan dough around the peshwari paste.
• Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that's approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches. Heat oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and put it on the baking sheet and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go.

PESHAWARI NAAN BREAD (BREAD MACHINE)

Steps:

• Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm.
• Start your machine on the dough setting.
• 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas.
• Preheat your oven to 250C and have 3 shelves in it.
• Grease 3 flat oven trays.
• When the bread machine has finished, tip out the dough onto a floured board.
• Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays.
• Bake in the oven for about 7 minutes, or until the bread just begins to colour.
• The bread can be frozen in bags for later use.

SOFT BREAD MACHINE NAAN

Steps:

• Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine. Process using the dough cycle.
• Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces. On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval. Cover and let rise 20 minutes, or until doubled.
• Melt the butter for the topping. Brush the top of each naan with butter and sprinkle witht sesame seeds. Bake 7 to 10 minutes, or until golden. Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.