06 November 2014

Naan (from your oven)



Naan is Indian flat bread that is traditionally made in Tandoori oven (scroll down for photo), which means at very high temperature. Here is how you can make your own naan in an conventional oven.


Ingredients (for 4-6)

150 ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450 g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil, plus a little extra
150 ml natural yogurt
1 large egg, lightly beaten
For spreading-
5 cloves crushed garlic  and chopped coriander leaves mixed with a bit of oil
extra butter for spreading baked bread

Method:
Mix milk, sugar, 1 tbs flour and yeast. Set aside until it starts frothing. Place it over flour (in a bowl) and add all other ingredients. Mix then knead into soft dough. Oil it lightly (spray OK), cover and let it rest (30+ min).
Preheat oven to highest temperature; place heavy baking sheet in the middle. Divide dough into 4, or 6. Roll out each piece into an 4-5 mm thick oval. Spread with garlic/ coriander/ oil mixture. When oven very hot , carefully place 2 breads on baking sheet. Bake for 5-6 minutes, or until puffed and starts getting colour. Take out and  spread with some butter. Cover with foil (to keep warm and soft) until others are done.


Naan (Indijski ravni kruh)

Naan je Indijski hljeb / kruh koji se pece u Tandori pecnici; to je glinena pec, koja izgleda kao velika vaza. Vatra je od drveta, na dnu. Tanki komadi tijesta se 'zalijepe' sa strane i peku (slika dolje).
Po ovoj verziji recepta, naan mozete peci u svojoj rerni.

Potrebno (za 4-6 komada)
150 ml mlijeka, mlakog
2 k secera
2 k kvasca
450 gr brasna
1/2 k soli
1 k praska za pecivo
2 K ulja, + jos malo
150 ml yogurta
1 vece jaje, umuceno
Za premazivanje-
5 cena bijelog luka i 
sjeckano lisce korijandera, pomijesano sa malo ulja
Jos maslaca za premazivanje gotovih
Nacin:
Pomijesajte mlijeko, secer, kvasac i 1 K brasna. Ostavite da se aktivira. Umijesite sa ostalim sastojcima, blago nauljite i stavite 30 min +.
Zagrijte rernu na najvisu mogucu temperaturu; postavite tesku tepsiju u sredinu.
Podijelite tijesto na 4 ili 6. Razvaljajte na 4-5 mm ovale. Premazite svaki sa mjesavinom bijelog luka i korijanderovog lisca. Pecite po 2, nekih 5-6 minuta ili dok se ne napusu i pocnu mijenjati boju. Izvadite, premazite maslacem, pokrijte folijom kako bi ostali topli i mekani dok druge ne zavrsite.

Tandoori oven

19 comments:

  1. Mogu uvek:) Odličan je! Eh, još da mi je jedan vaki tandoori pekač:)

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  2. Yummy! I love naans! Especially homemade :)

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  3. Tako dobro izgleda da bih sad smazala jedan komad s guštom

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  4. Već duuuugooo planiram probati napraviti naan, ali nikako da dođe na red. Predivno izgleda!

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  5. Obožavam ga i ja ga pravim na onoj kamenoj ploči za pizzu. Da mi je sad jedan tvoj naan.

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  6. Jak dobar naan, volim ga i koristim priliku kada god mogu da se počastim, svoju verziju još nisam napravila, hvala ti na receptu !

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  7. I have to try these! My type of goodies!

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  8. Ti si pravi majstor svetske kuhinje. :-) Nikad čula za naan. Rado učim od tebe.

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  9. I love Nnan I made one time ! But I loved yours look delicious Jasna!!

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  10. This is one of my favorite type of breads, pinned this recipe!

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  11. Obozavam te tanke hlepcice, bas fino izgledaju sa premazom odgore i mogu misliti kako fantasticno mirisu.:))

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  12. Super su mi začini na ovakvim kruhovima, i još namaz s putrom mmmm :))

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  13. Oddly enough, I live in London and still not very close to Indian cuisine, with one exception - naan bread! One of my favourites. They look delicious:))

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