Start preparations about 2 hours before the meal, or 1 hour before you pop the tandoori chicken into the oven in extreme emergencies.
you will need 2 flat baking trays, or even large cake tins to bake the naans in.
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You need:
3 cups of white flour - sorry, naan is a comfort food, so no healthy whole wheat nonsense allowed
1 teaspoon dry yeast
1 teaspoon salt or garlic salt
1 teaspoon caster sugar
1 egg
1 cup butter milk/plain yogurt
1 cup warm water
Garnish
2 tablespoons ghee
Nigella seeds or kalonji
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Steps
- Place all the ingredients into the food processor or wet grinder, with the dough attachment, and mix, until it just forms into a ball.
- Take it out and knead by hand making it into a smooth and glossy dough. It should be as soft as a earlobe when you pinch it. Ouch!
- Cover with clingfilm or a wet tea towel, and leave in a warm place for 30 minutes, or till it doubles, or at least makes an effort to rise.
Note: This is a good time to put the tandoori chicken into the oven to cook. I place the dough near the oven. If you are not cooking anything else in the oven, preheat oven now at 200 degrees C.
- When it, (the dough not the oven) is well risen, beat it down, and work the ghee into the dough.
- Roll out into 6 long naans, just pat and pull them into shape. Sprinle kalonji/nigella seeds on one side and roll them in.
- Put the baking trays into the oven to heat up.
- Cover and leave for as long as it takes for the tandoori chicken or whatever to exit the oven, or 20-30 minute, or instantly if very hungry.
- Take out the trays, place the naans in the preheated trays
- Place the naans in the oven, under the grill, with the oven and grill at high.
- Watch the naans, they should rise and start browning in 3-4 minutes. Remove from the oven and jerk off the tray with a rice spoon or fish slice. It may stick a bit, but that's expected,
I am experiencing a mutiny regarding the tandoori recipe - revealing the secret ingredient is causing a bit of a family feud. Stay tuned while I negotiate!
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