Wednesday, October 30, 2013

Naan Bread a Delicious Divali Dish

I really love this bread, it is soft and can go with ll the exotic Indian  flavors.

3 teaspoons active dry yeast
1 cup warm water, 110 F
1/4 cup white sugar
1 tablespoon milk
2 tablespoons natural yogurt
1 egg, beaten
2-1/2 teaspoons salt
4 cups bread flour 
1/2 teaspoon baking powder
2 teaspoons minced garlic (optional)
1/4 cup margarine, melted
2 tablespoon oil (to oil the bowl for dough)


  1. In a large bowl, dissolve yeast and one tablespoon of he sugar in warm water at 110 degrees. Let stand for about 10 minutes, until frothy.
  2. Sift dry ingredients together. Stir in milk, yogurt, egg, and enough of he flower, salt, sugar and baking powder mixture to make a soft, wet dough.
  3. With oiled hands knead for 6-8 minutes on a lightly oiled surface, or until smooth. Place dough in a well-oiled bowl then cover with a damp cloth  and let rise for at least 1 hour until the dough has double in size.
  4. With oiled hands, punch down dough and knead in garlic. Pinch off small handfuls of dough (about the size of a golf dough). Roll into balls, place on a tray and cover for 30 minutes until double in size.
  5.  Meanwhile, pre-heat oven to 400-500 degrees; place skillet inside oven while pre-heating. On a lightly floured surface, roll out the balls of dough to about 1/2 cm thick (dust hands and rolling pin with flour to prevent sticking)
  6. Brush with melted margarine then place on skillet and into oven. Cook for 3 minutes until golden brown. Remove and brush with margarine again. 
  7. Repeat until all the naan has been prepared. serve immediately.

Taken from Sunday Express Divali Cooking Book 27th October 2013, Trinidad & Tobago

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