Sunday, May 2, 2010

Naan with PoppySeed and Garlic

In its classic tear drop shape, soft doughy inside, and gentle garlic poppy taste, this is absolutely one of the best parts of eating out at an Indian restaurant. Wouldn't it be great to make it at home easily?
Well I've got good news for you- you can.

I start this bread out like most other standard bread doughs, only use a bit less yeast and add something to flavor it. Adding a little plain yogurt gives it a soft, doughy, stretchy consistency.

  • 1 cup warm water

  • 1 tbs sugar

  • 1 tsp dry yeast

  • 3 cups all purpose flour

  • 2 tbs plain yogurt

  • 2 tbs poppy seeds

  • 1 tbs garlic flakes

  • salt and peanut oil to garnish

  1. Dissolve the sugar in the warm water and add the yeast. Let the yeast mixture proof in room temperature for about 10 minutes or until foamy. (If it doesn't foam, the yeast is inactive and you will have to start again with fresh yeast.)

  2. Stir in 1 cup flour until well combined.

  3. Stir in seeds, garlic and yogurt.

  4. Stir in another cup of the flour until the dough starts to come together.

  5. Knead the last cup of flour into the dough, little by little, kneading consistently for about 6 minutes.

  6. Cover and allow to rise (either 1 hour in a warm place or over night in the refridgerator, like I did)

  7. Cut the dough into 4 equal pieces and roll each piece out into a tear drop shap. Make pock-marks with your knuckles.

  8. Sprinkle with a bit of oil and salt and cover and let rise in a warm place for another 20 minutes.

  9. Bake at 240C for 5 minutes. I did mine in two batches. The second I left for more than 5 minutes to get a little browned on top, but then realized that this would make it a bit dry. Especially if you aren't eating it immediately out of the oven.
This really doesn't even take that much time (excluding the rising process), so if you think ahead before making your meal you can easily enhance the experience. And to me, food it more than just nourishment- it's an experience.

No comments:

Post a Comment