Monday, September 13, 2010

A "Can't-Go-Wrong" Naan Recipe

I must admit in my many attempts at making naan, the results have been creatively different each time and I wished that someday I would chance upon a recipe that would give me consistent results and the best naan ever...I'm happy to say I found it! Once again, like the Pasted Chicken recipe, this one is from the pages of Vanitha, a popular Malayalam women's magazine. I have made this twice already, in my oven, and it's turned out soft and fabulous both here goes the recipe:

  1. Refined flour (maida)   250 grams
  2. Castor sugar                  2 teaspoons (or just powdered white sugar)
  3. Salt                               To taste
  4. Baking powder             1/2 teaspoon
  5. Milk                              3/4th cup
  6. Oil                                2 tablespoons

  • Sieve all the dry ingredients once into a mixing bowl.
  • Pour in the wet ingredients and knead for 10 minutes.
  • Now grease a bowl with oil (or just grease the mixing bowl itself), place the kneaded dough in it and cover with a damp muslin cloth, and keep in a warm place for 1 hour. It should double in size by then.
  • Now press it down with your fingers and divide into approximately 5 to 6 balls.
  • Preheat your oven to 200 C.
  • Grease a baking tray and place this on the upper rack while the oven is being preheated.
  • While it is being preheated, roll out the dough balls into an oval shape, either just with your palms or with a rolling pin.
  • Pierce all over with a fork.
  • Garnish with garlic bits, sesame seeds, mint (pudina) chopped, coriander leaves (cilantro) chopped-any of your favorite toppings.
  • When the oven temperature reaches 200 C, place the naans on the baking tray and grill (using only the grill option) for 5 minutes, or until it becomes brown.
  • Serve with a dot (or two!) of butter on top.

If you have a combination microwave-convection-grill oven like me, with a turntable, just keep a wire stand in the oven and place the baking tray on top when preheating and grilling.
For the garnishing, I like using a different garnish on each naan, that way we get different toppings at the same time!
This dough keeps well for two days in the fridge.