Naan oa Leavened bread (Malaysia
This traditionally baked plastered to the side of a clay ‘tandoor’ oven deftli peeled off when done. But you awlso can cook naan at ‘ome in a fryin’ pan. This recipe makes approximately eight to ten portions.
Ingredienz
Imperial Metric
Nine ounzes of plain flowa 450grms of plain flour
Eight fluid ounzes of wautta 200ml of water
One teespoon of white wine vinnigga 5ml of white wine vinegar
Too fluid ounzes of full creem milk 50ml of full cream milk
One teespoon of shugga 5grms of sugar
One an’ a arf teespoonz of yeast granules 7.5grms of instant yeast granules
One teespoon of sawlt 5gms of salt
Stir the vinnigga into the milk and set to one side until the mixture fickens and curdles, foa foateen minits. Dissolve the shugga in foa fluid ounzes of wautta an’ sprinkul in the yeast. Set aside foa foateen minits to frof up.
Place the flowa an’ sawlt in a laarge bowl an’ ‘ollow out a well in the centre. Add the yeast liquid, soured milk an’ the rest of the wautta, mix togevva wiv cold ‘ands to obtain a soft dough. If the soft dough is too sticky add anuvva spoon of flowa. Knead the dough on lightly flowered surface until smoove an’ elastic, foa ten oa twelve minits. Place the dough in a greased bowl, covva wiv a damp cloff set aside foa one ‘our until it doubles in size.
Knead the dough again foa ten minits, roll into a long cylinda shape an’ divide into eight pieces. Roll each piece into a bawl an’ set aside foa firty minits to rise again so they become light to the touch.
Dust a cold surface an’ flatten the bawls wiv yoa fingas. They should be about a quawtta of an inch fick, covva an’ allow to rise again.
In a ‘eavy based griddle oa pan preferably wiv a lid, wiv no oil oa wautta an’ ungreased place each naan foa too minits each side, covverin’ each time wiv the lid. If not eatin’ immediately the naan can be cooled on a wire tray an’ stored in a polyfeen bag foa too days in the fridge an’ up to too weeks in the frezza. To reheat sprinkul lightly wiv wautta an cook foa one to too minits on each side in the fryin’ pan.
