Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey Recipe - Cooking Index
Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey Recipe - Cooking Index
| 3 1/4 cups | 203g / 7.2oz | Unbleached white flour |
| 1 teaspoon | 5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 3/4 cups | 414ml | Plain yogurt |
| Unsalted butter - (optional) softened |
Sift the flour, baking powder, and salt into a bowl. Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough. Knead for about 10 minutes and form a ball. Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside in a warm place for 1-1/2 to 2 hours. Knead the dough again and divide into nine equal parts. Keep them covered.
Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.
Take one of the parts of dough and make a ball out of it. Flatten it and then roll out on a lightly floured surface until you have a round that is about 1/8 inch thick. When the skillet is very hot, pick up the naan and slap it onto the heated surface. Let it cook slowly for about 4 to 5 minutes. Now put the skillet under the broiler for 1 to 1-1/2 minutes or until the puffing-up process is complete and there are a few reddish spots on the naan. Remove the naan with a spatula and brush with butter if you like. Make all the naans this way, keeping them stacked and covered with a clean dishcloth. Serve hot.
If you wish to have the naans later, wrap them in a plastic bag when they have cooled. Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for 15 minutes.
Source:
* World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The Herb Companion - February/March 1993
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