Indian Recipes
The very best collection of the exquisite Indian Recipes.
Today's Recipe - Tandoori Naan Bread Traditional Indian Bread
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Recipe: Ingredients:
1 teaspoon of dried yeast, or 0.5 ounces (15g) of fresh
1 pound (450g) of strong, plain white bread flour
1 pound (450g) of white bread self-raising flour
3.5fl ounces (95ml) 0f yoghrt
Garnish
2 teaspoons of sesame seeds
1 teaspoon of wild onion seeds
DIRECTIONS:
Mash the fresh yeast in a little tepid water until it makes a runny paste. Leave in a warm place for 5 to 10 minutes to froth. If using dried, mix with a little sugar and dissolve both in a little tepid water for about 15 minutes. Put the plain and self-raising flours into a warm bowl, make a well in the centre and add the yeast and the yoghurt, mix well adding small amounts of tepid water as required. You need a soft, not too wet dough that leaves the sides of the bowl clean. Place the dough on a lightly floured work surface and knead vigorously. Then put back into the bowl, cover with a damp cloth and refrigerate for at least two hours or overnight if possible, to allow the dough to rise. After rising, remove from the dough from the refrigerator and allow it to return to room temperature. Divide the dough into 6 pieces and roll into oblongs. For a more authentic shape, form into teardrops. Do not roll the dough thinner than 0.25 inch (6.0mm). Prick all over with a fork to prevent the dough from rising too much while grilling. Brush both sides of the dough with vegetable oil and immediately grill the first side over a high heat for 1 to 2 minutes. Turn over and cook the other side for 1 to 2 minutes. Sprinkle the top with the seed mixture while the bottom is cooking. Dark patches will form whilst cooking, but take care not to let it burn. Serve immediately, as the tandoori naan bread does not keep well. These naan breads go very well with other tandoori food.