Tulip's Kitchen: Naan Bread, Plain or Peshwari

Wednesday 17 March 2010

Naan Bread, Plain or Peshwari

This makes about 12 individual naan breads. I used plain yoghurt for the plain varieties and coconut yogurt for the peshwari naans!

1tsp dried yeast
1 cup of plain flour
1 cup of SR flour
1 tsp salt
1/4cup yoghurt (see note above)
3/4 cup (approx) of warm water.

Now this is the simple bit…

...mix it all together and knead until smooth then allow to rest in the fridge covered with a damp cloth, preferably overnight!!!

When its time to cook them, roll them out to teardrop shapes and fry on a hot skillet for about 5 mins each side. They puff up slightly and get dark spots on them. With the Peshwari naans I put chopped almonds and coconut in the middle before rolling them out. I love them!

4 comments:

Ally Lifewithally said...: I am going to have a go at making these ~ they are something I have never baked before ~ thanks for the recipe ~ Ally x; 17 March 2010 at 18:40
Anonymous said...: I LOVE naan bread, I make one that has egg in it and since my son has been diagnosed as egg allergic and this recipe looks so yummy I think I will give this a go!; 19 March 2010 at 09:56
Gloria Baker said...: This bread look nice! gloria; 19 March 2010 at 23:54
Anonymous said...: made these yesterday and have to say...blimmin good naans!; 22 March 2010 at 13:35

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.