Naan

Indian naan bread

Actually, the word Naan comes from Persian to languages countries, how Tajikistan or Iran. Only during later years the word Naan was also used in India. Naan is called translated bread and is the name for a certain bread sort, in the English one it is mostly written Naan. The naan bread becomes not only in India, but also in other countries in South Asia and Central Asia than side dish dishes with sauce as curries serves. The form of naan reminds of a round flat dough-cake or a pizza bread. Naan was baked originally with millet, however, wheat flour is used meanwhile mostly. The ground ingredients of a naan of dough are water, flour, fungus or bicarbonate of soda and yoghurt. The other ingredients vary, according to region something. The dough with milk instead of with water is sometimes produced, partially eggs are used and different spices are added. The naan receives the typical taste by this bake about open glow, it tastes especially well. This is an other variation bake in the Tandoori kiln, on this occasion, the dough is simply stuck on the inside of the kiln wall and thereby receives a drop-shaped form. Because the naan in many countries of the world was reminiscent has found, one receives it meanwhile also before baked in many supermarkets.



Naan bread

Ingredients for 6 people:

500 g of flour
150 ml of yoghurt
150 ml of tepid milk
1 egg
21/2 tablespoons of sugar
2 tablespoons Ghee or oil
2 teaspoons dry fungus
1 teaspoon bicarbonate of soda
some salt

Preparation:
The milk in a bowl cast and and with the fungus and ½ tablespoons of sugar mix, afterwards put for about 20 minutes on the heating or another warm field. Now the flour, ½ teaspoons salt and 2 tablespoons of sugar in a big bowl mix and then add the milk with the fungus. Yoghurt and egg briefly hit and give together with the oil in the bowl. Everything well knead, during about 10 minutes, the dough should be smooth and smooth. The dough to a sphere form and with oil coat, in the bowl lay and with a cling film cover. Now put the dough during 1 hour to a warm field, then he should be about twice as big. The dough over again well knead, share into 6 servings and with a culinary cloth cover. Some flour on the work surface disperse and then form 1 serving with the hand to level pressures and to a 15-cm-round flat dough-cake. The margin should be thicker a little like the middle (as well as with a pizza floor). A coated frying pan, with or without grease (according to taste) make very hotly and then put the naan and on both pages sautée, thus it throws bubbles. Absolutely keep to it and always at the fact look which is not getting dark it to.





Naan bread

Ingredients for 6 servings
200 g of flour
140 ml of tepid water
20 g of fungus
1 tablespoon of yoghurt
1 tablespoon Ghee
1 teaspoon sugar
1 tablespoon of black cumin semens
1 teaspoon salt


Preparation:
Water in a bowl gives and mixes with the fungus and the sugar. Afterwards about 10 minutes leave, then bubbles should form. Flour, yoghurt, Ghee, salt and the water with the fungus in a bowl give and well mix everything. Now knead the dough during about 10 minutes. The dough to a sphere form, in a bowl give, cover with a culinary cloth and for about 2 hours in the oven (not switched on) put. Then knead the dough over again during 5 minutes and preheat the oven on the highest temperature. Dough divide into 6 servings. The servings to 1-cm-thick round flat dough-cakes form and then dredge both pages with black cumin and press the black cumin a little bit in the dough. Best of all the naan if becomes one the round flat dough-cakes now over again half an hour leaves, before one pushes them in the oven. The baking sheet coat with Ghee which lay out round flat dough-cake and bake for 5-10 minutes, besides, turn several times. The naan tastes best if it is still warm.