Indian Naan Bread
 
Recipe By : Home Cookin 4.8 (http://www.mountain-software.com) 
Serving Size : 1 Preparation Time :0:00 
Categories : Yeastbreads 
 
  amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 
1 Tbsp  Active dry yeast
1-1/2 cup  Warm water
5 tsp  Sugar
2 Tbsp  , scant, beaten egg
2 Tbsp  Melted butter or
  vegetable oil
3/4 cup  Heavy or 15% cream, room
  temperature
1/4 cup  Milk, room temperature
2 cup  Bread flour
4 cup  Unbleached all purpose
  flour
2-1/2 tsp  Baking powder
1/2 tsp  Baking soda
1-3/4 tsp  Salt
 
Notes: This recipe is adapted from the one generously shared by 
Montreal's Indian Restaurant landmark - The Bombay Palace. The 
original serves about 900! Rustic, chewy, addictive - this is perfect 
for a mountain of tandoori chicken or just about any main dish. In a 
large mixing bowl fitted with a dough hook (or use bread machine), 
whisk together the yeast, water, and l teaspoons of the sugar. Whisk 
in remaining sugar, egg and oil. Then stir in cream and milk and most 
of the flour (reserve one cup), baking powder and salt. Stir to make a 
soft dough. Attach dough hook (or knead by hand) and knead to make a 
soft, supple dough, adding more flour (probably will use entire 6 cups 
called for), as required, 10-15 minutes. Place in a lightly oiled 
plastic bag and let rest until doubled or refrigerate overnight. Allow 
to come to room temperature before using (bread will rise up as it 
warms). 
 
Alternatively, keep dough refrigerated up to four days. Break dough 
off in pieces around the size of a grapefruit. Let rest a minute, then 
roll into rounds about the size of a large hand. Stretch gently 
lengthwise and sideways to make a teardrop slab of bread. Continue 
with remaining dough. Place dough slabs on a cookie sheet and cover 
with a tea towel and let rest 10-15 minutes. Preheat gas grill to 
hottest temperature (about 500 degrees F) Throw some naan slabs on 
grill and put cover down, Bake until dough puffs up, around 3-5 
minutes. Using tongs, turn over bread to cook other side, about 3-4 
minutes. Dough may look unevenly scorched in parts but this is okay. 
Serve immediately, or cover in foil and keep warm on the warming 
section of the grill. 
From: tiberius <glk...@prodigy.net> 
 
- - - - - - - - - - - - - - - - - - 
 
* Exported from MasterCook * 
 
 
(ID: 80711) Mirror: rec.food.recipes: Thu, Aug 22, 2002


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