Tuesday, December 9, 2008


Before going into the details of this post, let me proudly display my Trophy from Recipe Marathon :) hosted by the wonderful DK of Culinary Bazaar. She went ahead and made a nice video called: An Ode to RM # 2 Runners

It was a wonderful event with so many Runners and as a result a big collection of recipes :) We all had a lot of fun running together and I look forward to do it again sometime.

Back to the recipe, I decided to finally try my hand at this famous Indian bread. I followed the recipe of Petrina Varma Sarkar's in About.com and I must say it turned out pretty well :) I served it with Mushroom masala. I am quoting her recipe here:

  • 1 1/2 teaspoons dry yeast
  • 1 cup warm water
  • 1 1/2 teaspoons sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt (to taste)
  • 6 tablespoons ghee (clarified butter)
  • 3 tablespoons yoghurt
  • 3 teaspoons onion seeds (optional)


Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. Keep it aside. Mix the flour and salt to taste and sift through a very fine sieve. Put it into a large mixing bowl and now add the yeast mixture, 3 tablespoons of ghee and all the yoghurt.

Mix all this into a soft dough. Once mixed, flour a clean, flat surface and knead the dough till it is smooth and stretchy (elastic). Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
Punch the dough down and knead again for 10 minutes. Equally divide the dough and roll to form 8 round balls. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick).

Gently pull on one edge of the circle to form the Naan into a tear-drop shape ( I did not get this step right, mine was amoebic in shape :) . Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands (I was doing this too). Preheat your oven 200 C/ 400 F or Gas Mark 6.

Lay a piece of aluminium foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil. Place as many Naans as will fit without touching each other, on the tray. Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface. Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat. Remove from oven and serve hot .

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