Naan Bread

[Guest guest]

In a message dated 6/19/03 6:54:22 AM Eastern Daylight Time,

bluetulipz writes:

 

> Do you like Chapatis? If you or anyone is interested, I'd be more

> than happy to post a recipe. Chapatis don't have those nice

> bubbles/air pockets like naan, but supposedly they are much more

> traditional than naan. IMO, I think they are little more versatile

> than naan.

>

 

Please post. I have one recipe but I have never been successful in making

it. Perhaps yours and some good instructions will help. Thanks

 

Heather in Ontario

 

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[Guest guest]

Hi Karen! Yes, I've seen naan made before. Sometimes you'll get a

triangular shape naan from the way it is slung onto the side...mmm i don't

care what shape, good stuff, lol. I've made naan in my oven once. I

broiled it on the back of a cookie sheet. It wasn't nearly as big and thick

and contained no bubbles, but the flavor was pretty good. I saw a different

recipe for it a couple of weeks ago (recipe needs to be found again) and if

I try it, of course I will share it with you.

 

Isn't chapati basically a wheat tortilla? I've gotten a package of them

from the Indian foods section but it also said 'wheat tortillas'. If you

have any info on them please inform me. My friend and his family always use

chapati instead of naan...easier I guess.

 

Oh I need to look into making naan in an oven with a pizza stone....it may

give it a somewhat similar feature.

 

Take care Karen,

Shawn

 

 

----Original Message Follows----

" bluetulipz " <bluetulipz

Gotta love some naan bread. Hate ta break it to you though Shawn, I

don't think it can be made in a traditional oven or regular American

kitchen. Have you ever seen naan bread made...some amazing stuff.

When I saw it made, there was this huge black oven thing, circular in

shape, with a roaring fire in its pit/belly. They took the dough and

literally threw it against the inside wall of the 'huge black thing'

which was ofcourse very hot from the fire inside. It took maybe all

of a minute to cook!!

 

If you are able to duplicate naan at home, please share. I love

Indian food.

 

Do you like Chapatis? If you or anyone is interested, I'd be more

than happy to post a recipe. Chapatis don't have those nice

bubbles/air pockets like naan, but supposedly they are much more

traditional than naan. IMO, I think they are little more versatile

than naan.

 

Have a wonderful morning everyone,

karen

 

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[Guest guest]

In a message dated 6/19/03 6:54:22 AM Eastern Daylight Time,

bluetulipz writes:

 

> Do you like Chapatis? If you or anyone is interested, I'd be more

> than happy to post a recipe. Chapatis don't have those nice

> bubbles/air pockets like naan, but supposedly they are much more

> traditional than naan. IMO, I think they are little more versatile

> than naan.

 

Yes! Please do post....and if you also have a nice Indian Rice Pudding

reciipe would you kindly post that, too? All of my recipes for this involve

'stirring constantly for many hours!

 

Thanks! Carol

 

 

[Guest guest]

Yes, naan can work at home! My husband makes this delicious recipe that he

cooks on the grill. It puffs up like normal. The only difference from naan

cooked the traditional way is that it is somewhat buttery, and depending on how

long you leave it on the grill, it has a smoky barbecue flavor. When hubby gets

home I'll give you guys the recipe and his " secret " tips.

 

Tempest

<bluetulipz wrote:

Gotta love some naan bread. Hate ta break it to you though Shawn, I

don't think it can be made in a traditional oven or regular American

kitchen.

 

 

 

SBC DSL - Now only $29.95 per month!

 

 

[Guest guest]

I would dearly like a vegan recipe for naan bread if anyone could

help i would be grateful

Dave C

[Guest guest]

David was looking for a recipe. I have this one on file; haven't tried

it yet:

 

Naan Bread with Garlic and Coriander

Ingredients (use vegan versions):

. 200ml water (lukewarm - not too hot!)

. 1 teaspoon vegan sugar

. 1 teaspoon active dried yeast

. 225g plain wholemeal flour

. 225g white self-raising flour

. 1 1/2 teaspoon salt

. 1 tablespoon fresh lemon juice

. 3 to 4 cloves garlic (depending on preference), finely

chopped

(optional)

. 3 tablespoon fresh coriander, finely chopped (optional)

. oil spray

 

Directions:

*** See notes at bottom of page ***

1. Put the water in a small bowl, add the vegan sugar and stir to

dissolve. Sprinkle the yeast over a little at a time, stirring well in

between each

addition to avoid lumps. Put the bowl somewhere warm (I sit it in the

microwave) until there is froth on top of it - about 15 minutes. If

there is no

froth, check the use-by date on your yeast. If your yeast seems fine,

the

water may have been too hot and killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional ingredients

for

garlic and coriander naan (highly recommended!). Sprinkle the lemon

juice

over, then pour in the frothy yeast mixture. Adding more water as

necessary to

make a pliable dough, mix it all together and knead for about 100

strokes

(a stroke is 1 kneading action - push the heels of your hands away

from you

into the dough, fold the dough in half towards you and rotate it a

quarter-turn). Cover the bowl and put in in the fridge for at least 1

hour.

3. When ready to cook the naan (just before serving), knead for

antoher 50

strokes and then divide into naans (make them as big or as small as

you

like). Form balls of dough and then flatten into thin ovals (to make

this

easier, you can wet your hands and use your fingertips to spread the

dough

across the base of a frying pan. Use oil spray to stop them from

sticking.

4. Preheat a grill. Now put the frying pan on medium heat, letting

the

naan cook until the bottoms are golden-brown (they will move easily

when you

shake the pan gently). Stick the frying pan under the grill (don't let

the

plastic handle go under too far!), and let the naans cook until

puffed up and

golden.

5. Serve immediately with hommous, beans, curry or just eat them by

themselves. Alternatively, you can let them cool and then freeze them.

*** NOTES *** You can make these with all white flour if desired. Also,

if

you don't have any self-raising folur, substitute plain (all-purpose)

flour

and add 1 tsp baking powder. You can leave out the garlic and

coriander for

plain naan, or just leave out the coriander for garlic naan. Add some

pepper or whatever other spices you like in step 2 - experiment and

enjoy!

 

****************

 

melody

 

http://www.flawlessfitness.com

 

http://www.melodysmusic.net

[Guest guest]

Now this looks really good, Maida. If you try it, David, let us know please - it

would be great to be able to add it to our Files for future reference! (I'm not

being difficult here, I don't think, but we've all tried recipes that *look*

good but

for some reason just don't work because some essential process or ingredient

has been left out. Not that Maida would, but her source might have :=( So. . . )

 

Now, Maida, I'm particularly interested in this because it is vegan. All the

naan

recipes I have - okay only a handful in my cookbooks - use butter and milk

and require as much work in kneading as any bread too. I don't mind making

bread, but I am reluctant to try naan for the first time *without* the butter

and

milk unless I have a recipe to follow, ya know? So this one will be good for me

to try soon too!

 

(And no, I'm not vegan, as you know; I just don't use dairy and eggs,

especially not at home.)

 

best, Pat

[Guest guest]

This recipe looks cool to me also. Even though I have more or less

inherited a bread oven machine I have remained fairly clueless as far as

making my own bread. Wondering about adapting this recipe to a bread

machine. Thanks for sharing Maidawg (melody).

 

Ross