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WHOLE WHEAT AND CORIANDER NAAN
by
Gita Jaishankar
Calificación: 4.0
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%3C/p%3E%3Cp%3EComing%20on%20to%20the%20recipe,%20I%20am%20also%20a%20relatively%20newbie%20with%20rotis%20and%20naans.%20I%20make%20chapathis%20very%20often%20for%20lunch%20and%20sometimes%20naans%20made%20with%20whole%20wheat%20flour.%20I%20usually%20make%20naans%20on%20stove%20top%20rather%20than%20oven.%20I%20feel%20the%20naans%20turn%20out%20softer%20that%20way.%20I%20have%20used%20white%20whole%20wheat%20flour%20here.%20White%20whole%20wheat%20flour%20is%20good%20for%20baking,%20especially%20when%20mixed%20with%20yeast.%20This%20is%20the%20basic%20recipe%20I%20follow%20for%20making%20naan.%20I%20usually%20use%20milk%20for%20raising%20the%20yeast%20rather%20than%20adding%20sugar%20to%20warm%20water.%20This%20is%20healthy%20and%20the%20naans%20are%20also%20very%20soft%20when%20milk%20is%20added%20to%20the%20dough.%20For%20garlic%20and%20butter%20naans,%20I%20usually%20coat%20the%20naan%20with%20low-fat%20butter%20and%20sprinkle%20some%20crushed%20roasted%20garlic%20chips%20in%20the%20end.%3C/p%3E%3Cp%3EINGREDIENTS:%3C/p%3E%3Cp%3E1.%20White%20whole%20wheat%20flour,%20around%202%20cups.%3C/p%3E%3Cp%3E2.%20Yeast,%201-1/2%20teaspoon.%3C/p%3E%3Cp%3E3.%20Salt,%20%C2%BD%20teaspoon.%3C/p%3E%3Cp%3E4.%20Oil,%201%20tablespoon.%3C/p%3E%3Cp%3E5.%20Milk,%201%20cup.%20(Nonfat%20milk%20too%20works%20perfect%20here).%3C/p%3E%3Cp%3E5.%20Cilantro,%20%C2%BD%20cup,%20chopped.%3C/p%3E%3Cp%3EPREPARATION:%3C/p%3E%3Cp%3EWarm%20the%20milk%20in%20microwave%20or%20stove%20top.%20The%20milk%20should%20just%20warm%20enough%20to%20the%20touch.%20Very%20hot%20liquid%20can%20kill%20the%20yeast%20and%20if%20cold%20liquid%20is%20used,%20the%20yeast%20will%20not%20raise.%20Add%20the%20yeast%20to%20the%20warm%20milk,%20mix%20it%20well,%20and%20lit%20it%20sit%20for%205%20minutes.%20After%205%20minutes,%20milk%20will%20appear%20frothy.%20Meanwhile%20mix%20the%201-1/2%20cup%20of%20flour%20and%20salt%20together.%20Add%20the%20chopped%20cilantro%20and%20pour%20the%20milk%20over%20the%20flour%20and%20start%20mixing.%20Add%20extra%20flour%20if%20the%20dough%20is%20too%20sticky%20and%20then%20add%20a%20teaspoon%20of%20oil%20and%20knead%20the%20dough%20for%2010%20minutes.%20The%20dough%20should%20be%20soft%20and%20pliable.%20Add%20another%20teaspoon%20of%20oil%20on%20top%20of%20the%20dough,%20cover%20it%20with%20a%20wet%20cloth%20and%20let%20it%20sit%20for%201%20hour.%20After%201%20hour,%20the%20dough%20should%20have%20raised%20about%20half%20of%20its%20original%20size.%20Punch%20it%20down%20and%20knead%20for%20another%202%20minutes.%20Then%20heat%20a%20flat-bottomed%20pan,%20and%20start%20rolling%20the%20dough%20into%20flat%20chapathis%20by%20taking%20small%20balls%20of%20the%20dough.%20When%20the%20pan%20is%20hot%20(it%20should%20on%20high%20heat),%20put%20on%20a%20rolled%20naan%20into%20the%20pan.%20Flip%20it%20after%2010%20seconds%20once%20bubbles%20start%20forming%20on%20the%20surface.%20Add%20a%20teaspoon%20of%20oil%20and%20flip%20it%20again%20after%2010%20seconds.%20Keep%20flipping%20the%20naan%20until%20it%20is%20well%20done%20on%20both%20sides.%20Then%20repeat%20the%20same%20procedure%20with%20the%20other%20rolled%20out%20naans.%20Serve%20hot%20with%20any%20curry.%20TBXGVFEEDPSX%3C/p%3E){kind=link}