YeastSpotting the weekly showcase for all yeast aficionados is celebrating it's first birthday this upcoming Friday. I don't remember the first time I read the weekly summary, but to me it seemed to be rather an institution, a well established meeting place for people bitten by the yeasty bug. I wouldn't have thought it to be a fledgling, young blog event. But maybe that just shows my lack of judgement than anything else. :)
I had wanted to make some chicken curry this weekend, so I decided to make some naan as a side dish. The naan from the recipe below has a tender crumb and a soft, pillowy bite. Great for mopping up some sauce.
As for the recipe for I'd like to refer you to the back of the package of the green curry mixture which you will find at your local asian store. I haven't seen a curry paste sachet without a recipe on the back. :) See, I'll be away for a couple of days and it's getting a little late and I haven't even packed my clothes, so please bear with me.
Happy Birthday YeastSpotting and a big Thank You to Susan for giving us a meeting place for like-minded people.
Source: Indien. Küche & Kultur by Tanja Dusy and Ronald Schenkel
Preparation Time: 35 min
Proofing Time: 4-6 hours *
Backing Time: 30 min **
* I proofed overnight in the fridge.
** That's probably for the whole batch.
150 ml milk
15 g fresh yeast (1/3 cube)
1/2 tsp sugar
150 g yoghurt
2 Tblsp oil or liquid ghee
500 g wheat flour (type 405) *
1 tsp salt
1 tsp backing powder **
Yields 10 naan.
* All-purpose flour should be fine.
- Heat the milk until luke-warm. Crumble the yeast into a small bowl, add the sugar and 1/3 of the milk. Set aside for 10 minutes. Whisk the yoghurt with the egg, rest of milk and oil/ghee.
- In a bowl mix the flour with salt and backing powder and form a well in the center. Add the yoghurt and the yeast mixture, mix until the dough comes together and knead well. Cover with a clean cloth, set aside for proofing. The dough is supposed to rise slowly, so do not [sic] put the bowl in a warm spot. The dough should be doubled in volume at the end of proofing.
- Preheat the oven to 225°C. Knead the dough again and divide in 10 portions. On a floured work surface roll the portions into oblong flatbreads (about 1 cm thick). Brush a sheet pan with oil *, place 3-4 naan on the sheet pan and bake in the top of the oven for 6 minutes until lightly golden brown, turn the naan around and bake for 3-4 minutes more. Cover finished naan with a clean cloth to keep them warm until all naan are finished.
As an option you might sprinkle the naan with black cummin prior to baking.
* I used parchment paper.