Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Anyone have good recipe for Naan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone have good recipe for Naan?),it will help you,my kids.
The great tasting Naan that we get in restaurants... what are the tricks, recipe?
Answers:
Naan
(IPA: ['n?n] or [nan]) is a round flatbread made of wheat flour. Naan is a staple accompaniment to hot meals in Central and South Asia, including the Punjab, Gujarat, and Rajasthan regions in North-west India, as well as Pakistan, Afghanistan, Iran, Uzbekistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur) the bread is known as nan. In Burmese, naan is known as nanpya. It bears a resemblance to pita bread, but is softer in texture. The first recorded history of Naan/Roti can be found in the notes of Amir Khusrau (1300 AD) as naan-e-tanuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal times a popular breakfast food, accompanied by kheema or kabab, of the royals.
Description
Naan from IndiaNaan is usually leavened using yeast, but unleavened dough (similar to that used for roti) is also used. Naan is generally cooked in a tandoor, or clay oven, and is distinguished from roti which is usually cooked>******************************...
ROGHNI NAAN
Ingredients
2 cups plain flour
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
2 tbsp. curds
1/2 cup warm milk
1 tbsp. milk extra
1 tbsp. poppy seeds
1 tbsp. raisins
1/4 tsp. saffron strands
METHOD
Sprinkle yeast and sugar over warm milk.
Keep aside for 30 minutes of till very frothy.
Rub saffron into remaining 1 tbsp. milk. Keep aside.
Mix flour and salt in large plate. Form well in centre.
Pour curds and yeast solution in it and keep for 10 minutes.
Add curds and knead into soft elastic dough.
Put dough in a deep vessel and keep aside covered for 10 hours or overnight.
Divide dough into 5 parts. Make rounds, place on a greased baking try.
Keep aside for 15 minutes. Roll into thick oval or triangle.
Keep centre slightly thinner than edges. Preheat oven at 350C.
Sprinkle some saffron water, khuskhus, and raisins over naan.
Wet bottom and stick to baking tray. Make as many will fit in tray.
Bake for 4-5 minutes or till done.
Remove, drizzle some butter over it if desired.
Serve hot with curries or gravied vegetables.
Making time: 1 hour (excluding maturing)
Makes: 5 naans
Shelflife: dough
Other Answers:
Naan Recipe
Naan is a central Asian flatbread, most often seen in U.S. in Indian restaurants. Its unusual shape (long and flat) gives it both a chewy and crispy texture. This recipe is based on the one in "Baking with Julia", a wonderful book full of savory and sweet baked goods that Julia Child and many collaborators have contributed to. Cooking time includes refridgeration.
2 1/2 cups warm water
2 teaspoons active dry yeast
6 cups all-purpose flour
1 tablespoon salt
4 servings
1. In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
2. Add 3 cups of the flour, a cup at a time.
3. Stir, using a wooden spoon, in one direction for 1 minute.
4. Sprinkle mixture with salt.
5. Add remaining flour, a cup at a time, stirring after each addition.
6. Stop adding flour after the dough is stiff (you might not want to use it all).
7. Turn the dough out onto a lightly floured surface.
8. Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
9. Shape the dough into a ball and put in a well-oiled bowl.
10. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
11. Place baking stone in center of oven.
12. Preheat oven to 500 degrees F.
13. Deflate dough and divide into 4 equal pieces.
14. Flatten each piece into an 8 x 6-inch oval.
15. Let rest for 10 minutes.
16. Wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough.
17. You want it to be really thin.
18. Holes are OK.
19. Transfer bread to baking stone.
20. Bake until bread is golden on top and brown and crusty on the bottom.
21. (5 minutes or so).
22. Repeat with remaining dough.
23. Naan is best eaten the same day its made. NAAN
Ingredients:-
-4 cups white flour (Maida)
-1/2tsp Baking powder
-1tsp salt
-1/2cup Milk
-1tbsp Sugar
-1Egg
-4tbsp Oil
-1tsp Nigella seeds (kalunji)
Method:
-Sift the flour, salt and baking powder into a bowl and make a well in the middle.
-Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
-Pour this into the center of the flour and knead adding water if necessary to form soft dough.
-Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes.
-Knead the dough again and cover and leave for 2-3 hours.
-About half an before the naan are required, turn on the oven to maximum heat.
-Divide the dough into 8 balls and allow rest for 3-4 minutes.
-Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
-Shape each ball of dough with the palms to make an oval shape.
-Bake the naan until puffed up and golden brown.
-Serve hot. nope noone does so give up!!!!!!!!!!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Anyone have good recipe for Naan?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone have good recipe for Naan?),it will help you,my kids.
The great tasting Naan that we get in restaurants... what are the tricks, recipe?
Answers:
Naan
(IPA: ['n?n] or [nan]) is a round flatbread made of wheat flour. Naan is a staple accompaniment to hot meals in Central and South Asia, including the Punjab, Gujarat, and Rajasthan regions in North-west India, as well as Pakistan, Afghanistan, Iran, Uzbekistan and the surrounding region. In Turkic languages (such as Uzbek and Uyghur) the bread is known as nan. In Burmese, naan is known as nanpya. It bears a resemblance to pita bread, but is softer in texture. The first recorded history of Naan/Roti can be found in the notes of Amir Khusrau (1300 AD) as naan-e-tanuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Naan was in Mughal times a popular breakfast food, accompanied by kheema or kabab, of the royals.
Description
Naan from IndiaNaan is usually leavened using yeast, but unleavened dough (similar to that used for roti) is also used. Naan is generally cooked in a tandoor, or clay oven, and is distinguished from roti which is usually cooked>******************************...
ROGHNI NAAN
Ingredients
2 cups plain flour
2 tsp. dry yeast
1 tbsp. sugar
3 tbsp. butter
2 tbsp. curds
1/2 cup warm milk
1 tbsp. milk extra
1 tbsp. poppy seeds
1 tbsp. raisins
1/4 tsp. saffron strands
METHOD
Sprinkle yeast and sugar over warm milk.
Keep aside for 30 minutes of till very frothy.
Rub saffron into remaining 1 tbsp. milk. Keep aside.
Mix flour and salt in large plate. Form well in centre.
Pour curds and yeast solution in it and keep for 10 minutes.
Add curds and knead into soft elastic dough.
Put dough in a deep vessel and keep aside covered for 10 hours or overnight.
Divide dough into 5 parts. Make rounds, place on a greased baking try.
Keep aside for 15 minutes. Roll into thick oval or triangle.
Keep centre slightly thinner than edges. Preheat oven at 350C.
Sprinkle some saffron water, khuskhus, and raisins over naan.
Wet bottom and stick to baking tray. Make as many will fit in tray.
Bake for 4-5 minutes or till done.
Remove, drizzle some butter over it if desired.
Serve hot with curries or gravied vegetables.
Making time: 1 hour (excluding maturing)
Makes: 5 naans
Shelflife: dough
Other Answers:
Naan Recipe
Naan is a central Asian flatbread, most often seen in U.S. in Indian restaurants. Its unusual shape (long and flat) gives it both a chewy and crispy texture. This recipe is based on the one in "Baking with Julia", a wonderful book full of savory and sweet baked goods that Julia Child and many collaborators have contributed to. Cooking time includes refridgeration.
2 1/2 cups warm water
2 teaspoons active dry yeast
6 cups all-purpose flour
1 tablespoon salt
4 servings
1. In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
2. Add 3 cups of the flour, a cup at a time.
3. Stir, using a wooden spoon, in one direction for 1 minute.
4. Sprinkle mixture with salt.
5. Add remaining flour, a cup at a time, stirring after each addition.
6. Stop adding flour after the dough is stiff (you might not want to use it all).
7. Turn the dough out onto a lightly floured surface.
8. Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
9. Shape the dough into a ball and put in a well-oiled bowl.
10. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
11. Place baking stone in center of oven.
12. Preheat oven to 500 degrees F.
13. Deflate dough and divide into 4 equal pieces.
14. Flatten each piece into an 8 x 6-inch oval.
15. Let rest for 10 minutes.
16. Wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough.
17. You want it to be really thin.
18. Holes are OK.
19. Transfer bread to baking stone.
20. Bake until bread is golden on top and brown and crusty on the bottom.
21. (5 minutes or so).
22. Repeat with remaining dough.
23. Naan is best eaten the same day its made. NAAN
Ingredients:-
-4 cups white flour (Maida)
-1/2tsp Baking powder
-1tsp salt
-1/2cup Milk
-1tbsp Sugar
-1Egg
-4tbsp Oil
-1tsp Nigella seeds (kalunji)
Method:
-Sift the flour, salt and baking powder into a bowl and make a well in the middle.
-Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
-Pour this into the center of the flour and knead adding water if necessary to form soft dough.
-Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes.
-Knead the dough again and cover and leave for 2-3 hours.
-About half an before the naan are required, turn on the oven to maximum heat.
-Divide the dough into 8 balls and allow rest for 3-4 minutes.
-Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
-Shape each ball of dough with the palms to make an oval shape.
-Bake the naan until puffed up and golden brown.
-Serve hot. nope noone does so give up!!!!!!!!!!
correctness,It's Non-profit and only for informational purposes.
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