There are certain advantages for preparing naan at home, the main one being the fact that you will never feel over optimistic about it, as a result of which you are never too disappointed about the outcome. The following is a chronicle of a series of “naan making” related events took place in my kitchen over a period of approximately 3 years. I started off by baking naans on a cookie sheet (yes, inside an oven), and though it tasted all right, the texture was not entirely fascinating. Use of a pizza stone instead of the sheet, resulted in an almost Pita bread like situation (I liked it though!!!). Throwing a couple of ice cubes into the oven floor before keeping the naans in, and keeping the flattened dough over an ovenproof wire rack instead of a baking sheet, both substantially improved the texture of the naan. Inspired by a recipe for making this bread on an outdoor grill I decided to give it a try on my very indoor, stovetop, grill pan and this post is all about that experiment. You do get some grill marks on one side of the naan, but the other side unevenly puffs up, and you can add and control the brown spots on the top by selectively dabbing with some ghee, and turning it over for a short while. Nowadays I am making naan this way and I am eagerly looking around for other well working non-tandoor protocols. There are some known and proven methods which I have not tried so far. You can use this pan grilling method for your preferred recipe or follow the one posted here. Ease, convenience and a near naan like texture and taste for the end product are the advantages.
Tanuja's award winning, harialli chicken is a fabulous combination for this naan, we all just loved it , thank you Tanuja.
2 cups all-purpose flour
1 teaspoon yeast (Dry)
1 teaspoon sugar
1 teaspoon salt
4 tablespoons ghee or melted butter
2 tablespoons yoghurt
2/3 cup water
1 tbsp Sesame seeds
Mix water with the yeast and sugar until the yeast is dissolves. Sift flour and salt together into a bowl and add the yeast mixture, half of the ghee and the yogurt. Mix to forma soft dough, then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 hour or until the dough doubles in size. Punch down the dough and knead for 5 minutes. Divide dough into lemon sized balls
Flatten the dough using a rolling pin, or by hand (I prefer the second method, for the very rustic look it provides). Top with sesame seeds or any other topping of your choice. Brush grill pan with oil, wipe it with a piece of clothe. Bring it to medium heat, and keep the flattened dough over it, wait till it unevenly puffs up (3-4 min).Brush some melted butter or ghee on 5 or 6 random spots. . Turn it over, cook for 2-3 more minutes, or till the spots are browned enough. Quickly transfer it to a clean kitchen towel and keep it wrapped. Serve hot brushed with ghee or melted butter.
Naan recipes from fellow bloggers- here, here and here
Tags bread grill naan curry homemade