Receta Juji's Naan (Leavened Flat Breads)
| Raciónes: 9 |
Ingredientes
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Direcciones
- Sift the flour, baking pwdr, and salt into a bowl. Slowly add in as much yogurt as you need to gather the flour together and make a soft, resilient dough. Knead for about 10 min and form a ball. Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside in a hot place for 1-1/2 to 2 hrs. Knead the dough again and divide into nine equal parts. Keep them covered.
- Heat a cast-iron skillet or possibly griddle over a lowish flame, and preheat the broiler.
- Take one of the parts of dough and make a ball out of it. Flatten it and then roll out on a lightly floured surface till you have a round which is about 1/8 inch thick. When the skillet is very warm, pick up the naan and slap it onto the heated surface. Let it cook slowly for about 4 to 5 min. Now put the skillet under the broiler for 1 to 1-1/2 min or possibly till the puffing-up process is complete and there are a few reddish spots on the naan. Remove the naan with a spatula and brush with butter if desired. Make all the naans this way, keeping them stacked and covered with a clean dishcloth. Serve warm.
- If you wish to have the naans later, wrap them in a plastic bag when they have cooled. Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for 15 min.