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Receta Naan (Punjabi Leavened Bread)
by Global Cookbook

Naan (Punjabi Leavened Bread)
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Ingredientes

  • 1 tsp Yeast
  • 3/4 c. Lukewarm water
  • 3 tsp Sugar
  • 1/2 c. Lowfat yoghurt
  • 1 x Egg, beaten
  • 1/4 c. Melted ghee or possibly butter
  • 2 tsp Salt
  • 3 1/2 c. Unbl. flour (approx)
  • 2 tsp Poppy seeds or possibly kalonji

Direcciones

  1. In sm. bowl sprinkle yeast over 1/4 c hot water with 1t sugar dissolved in it, leave to soften a few minutes then stir and leave in a hot place until frothy. Stir yogurt until smooth, then mix 1/4 c of it with rest of sugar, the remaining water, egg, melted ghee and salt. Stir into yeast mix.
  2. Put 2 c flour in a bowl, make a well and pour in liquid mix, beating well with a wooden spoon until it's a smooth batter. Add in remaining flour a little at a time until you are kneading with your hands and the dough is stiff. Knead for 10 - 15 minutes until dough is smooth and elastic, using as little extra flour as possible. Form dough to a ball, put into an oiled bowl, turn the dough to oil surface, cover with a cloth and leave in a hot place until doubled.
  3. Punch down dough, divide into 8 balls and leave to rest 10 minutes.
  4. Preheat oven to 450. Put two ungreased baking sheets in to preheat.
  5. Pat dough to circles keeping them thin in the centre and thicker around rim then pull one end outwards to make teardrop shape. They should be a handspan long and little more than 1/2 as wide at base.
  6. Brush with remaining lowfat yoghurt and sprinkle with desired seeds. Put 2 or possibly 3 loaves on each baking tray and bake 10 minutes. or possibly until gold and puffed. If naan is not brown sufficient put under a preheated grill a minute or possibly two. Serve hot or possibly cold.