Page 27 - PowerPoint Presentation

Naan breads

Ingredients Method

2 teaspoon sunflower oil Cut out 4 pieces of foil, each about 28 ×

20 cm (11 × 8 in), and brush them with
250 g (8½ oz) plain flour the oil. Sift the flour, salt and
bicarbonate of soda into a bowl. Add the

¼ teaspoon salt yogurt and stir until thoroughly mixed to
make a fairly soft dough. Turn out onto a
lightly floured surface and knead for 5–7
½ teaspoon bicarbonate of soda
minutes or until smooth.

170 g (6 oz) Greek-style yogurt Preheat the grill to high. Cut the dough
into quarters. On the lightly floured
surface, roll out one portion into an
elongated oval, about 25 cm (10 in) long
and 18 cm (7 in) wide across the middle.
Lay the bread oval on one of the
prepared pieces of foil. Repeat with the
remaining portions of dough.

Place a naan, on its foil, under the grill,
about 15–20 cm (6–8 in) away from the
heat if possible. Cook until the bread
bubbles up and browns slightly in places
– this takes about 2 minutes, but watch
it constantly to ensure that it does not
overcook.

Turn the naan and cook the second side
for 1–2 minutes or until firm and
browned in places. Wrap the cooked
naan in a tea-towel to keep hot while
grilling the remaining breads. Serve hot
or warm.