Basic and Authentic Naan
(from reenum’s recipe box)
Source: rec.food.recipes
Prep time: 30 minutes
Cook time: 10 minutes
Serves 4 people
Ingredients
- 300g sharps or maida flour (this is a normal wheat flour which has been milled to a "sharps" or ultra-fine consistency and is the key to the recipe)
- 1 cup water
- 1 Tbsp oil (I used canola, but any light oil like vegetable, sunflower or peanut would be fine)
Directions
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As with bread-making, make a pile of flour on your bench or large board and work a well into the middle.
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Pour a little water and the oil into the well and work the flour in (you can use your fingers, I use a fork to avoid the sticky-stick).
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As you mix, add water a little at a time. The dough when mixed should be smooth and soft, softer than regular bread dough but still reasonably dry; if you have wet scone-like dough, you need to add a little more flour and keep kneading.
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Cut in 4 equal pieces and roll out thin and flat, no more than a few mm thick. Make
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sure your naan will fit in the pan without it folding over, or else it’ll be all doughy in those doubled up areas.
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Bring a large pan to a moderate to high heat. Carefully place naan in pan. Some recipes say use oil in pan, but I don’t..there’s no oil on a tandoor wall, so why use it in a pan? After a few minutes the naan will bubble. Once you can smell it
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cooking, turn it over and do the other side.
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That’s it! Lots of people like to flavour their naan with garlic or whatever and you can go wild, but this is you starting point.