Wednesday, May 21, 2008

Naan Bread

Naan bread
serves 8

1 teaspoon sugar
1 teaspoon fresh yeast
150ml/5fl oz warm water
200g/7oz plain flour
1 tablespoon ghee or butter
1 teaspoon salt
50g/2oz unsalted butter
1 teaspoon poppy seeds

• Put the sugar and yeast in a small bowl or jug together with the warm water, and mix thoroughly until the yeast has completely dissolved. Set aside for 10 minutes.
• Sift the flour into a large mixing bowl, making a well in the centre. Add the ghee or butter and the salt, and pour in the yeast mixture. Mix thoroughly to form a dough, adding more water if required.
• Place the dough on a floured work surface and knead until smooth. Return to the bowl, cover and set aside to rise for 11/2 hours.
• Preheat the grill to very hot. Turn the dough out on to a floured surface and knead for a further 2 minutes. Break off small balls and pat them into rounds about 12.5cm/5in in diameter and 1cm/1/2in thick.
• Place the rounds on a greased sheet of foil, and grill for 7–10 minutes, turning twice and brushing with butter and sprinkling with poppy seeds. Serve immediately.

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