Food recipes
Indian Naan Bread
Indian Naan Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table butter, without salt oil, olive, salad or...
Indian Naan Bread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
butter, without salt
spices, poppy seed
Directions:
Combine yeast and sugar in small bowl.
Add water and stir well and let rest until foamy, about 5 minutes.
Stire together the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the mixture and butter.
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
Transfer dough to flightly floured board and knead for 3 minutes.
Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
Preheat oven and griddle (or baking stone) to 400 degrees F.
Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
Using a lightly floured rolling pin, gently roll each portion dough into a circle.
5-6 inches in diameter.
Optional: Brush tops with melted butter and sprinkle with seeds.
Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
Bake until light golden brown and puffed, 8 - 10 minutes.
Remove bread and bake remaining rounds.
Serve bread hot or warm.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
butter, without salt
spices, poppy seed
Directions:
Combine yeast and sugar in small bowl.
Add water and stir well and let rest until foamy, about 5 minutes.
Stire together the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the mixture and butter.
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
Transfer dough to flightly floured board and knead for 3 minutes.
Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
Preheat oven and griddle (or baking stone) to 400 degrees F.
Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
Using a lightly floured rolling pin, gently roll each portion dough into a circle.
5-6 inches in diameter.
Optional: Brush tops with melted butter and sprinkle with seeds.
Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
Bake until light golden brown and puffed, 8 - 10 minutes.
Remove bread and bake remaining rounds.
Serve bread hot or warm.