FAQ for uk.food+drink.indian Newsgroup
Mridula Baljekar's Naan Bread
Ingredients
- 450g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 55g softened butter
- 250ml warmed milk
- Melted butter for brushing
Method
- Sift flour into a large bowl along with the baking powder, salt and sugar.
- Rub in the softened butter then gradually mix in the milk to form dough.
- Kneed the dough for a minimum 5 minutes the cover with a damp cloth and leave to rest for 20 to 30 minutes.
- Pre-heat the grill to high for 8 to 10 minutes, line a grill pan with foil and grease well.
- Divide the dough into 8 equal portions and form into Naan bread shape about 9 inches long and 5 inches wide.
- Grill the Naan in batches about 5 inches below the heat for one and a half minutes until it puffs up and starts to brown.
- Turn and grill for a further minute on the other side until brown patches start to appear.
- Place on a clean tea towel and after brushing with melted butter wrap up to keep warm whilst the remaining bread is cooking.
