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Discussion Starter · #1 ·
Naan<br><br>
Category: Breads<br><br><br><br>
Suitable for a: vegetarian diet<br><br><br><br><br><br>
Ingredients:<br><br>
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3 cups plain wheat flour<br><br>
1 1/2 tsp sugar<br><br>
2 tsp dry bread yeast<br><br>
2 Tbsp plain yogurt (not sweetened)<br><br>
1 1/2 Tbsp ghee or melted butter or canola oil<br><br>
1 tsp salt<br><br><br><br><br><br>
Instructions:<br><br>
------------------------------------------------------<br><ol class="decimal"><li>Sift the flour into a bowl & set aside<br></li>
<li>Mix the sugar & yeast into one cup of warm water and stir until the yeastie beasties dissolve with the sugar. Cover and wait about 10 minutes. It should have a lightly frothy top coating.<br></li>
<li>Add the yeasty liquid to the flour, along with the rest of the ingredients.<br></li>
<li>Make a soft dough. Add a little warm water if needed, but it shouldn't be sticky.<br></li>
<li>Knead for about 5-6 minutes.<br></li>
<li>Put the dough into a bowl & cover with a warm, wet cloth. Put in a warm place for 1/2 hour (like on top of the fridge... or computer monitor).<br></li>
<li>Knead again for 1-2 minutes and put onto a floured surface.<br></li>
<li>Divide dough into 20 pieces (I cut it into 5 pieces, then cut each piece into 4 more).<br></li>
<li>Roll each piece into a roundish shape, then roll into a very thin, flat disc<br></li>
<li>Heat a non-stick pan to medium heat (if you have cast iron, USE IT!)<br></li>
<li>Place the dough onto the pan. It should puff up a little. After a minute or so, flip and remove after about 30 seconds. The top & bottom should be nicely browned.</li>
</ol><br><br><br>
Additional comments:<br><br>
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I got this recipe from a Tarla Dalal cookbook and thought it turned out wonderfully.<br><br><a href="http://www.veggieboards.com/gallery/showimage.php?i=7190" target="_blank">Picture Here</a>
 

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Discussion Starter · #2 ·
<a href="http://www.veggieboards.com/gallery/showimage.php?i=7190" target="_blank">http://www.veggieboards.com/gallery/...age.php?i=7190</a>
 

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Im getting ready to try this right now. Thanks for posting this. Every time I go to the local Indian market theyre out of naan. <img alt="" class="inlineimg" src="/images/smilies/brood.gif" style="border:0px solid;" title=":brood:"> If I had known it was this simple to make I would have been doing it a long time ago. I rewrote the instructions a little bit to make it strictly vegan and compatible with the use of a stand mixer. If it works, Ill post the revised recipe. Since I dont have cast iron, Im gonna try to cook it by heating a pizza stone on the stove.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Washoe</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Im getting ready to try this right now. Thanks for posting this. Every time I go to the local Indian market theyre out of naan. <img alt="" class="inlineimg" src="/images/smilies/brood.gif" style="border:0px solid;" title=":brood:"> If I had known it was this simple to make I would have been doing it a long time ago. I rewrote the instructions a little bit to make it strictly vegan and compatible with the use of a stand mixer. If it works, Ill post the revised recipe. Since I dont have cast iron, Im gonna try to cook it by heating a pizza stone on the stove.</div>
</div>
<br><br><br><br><br>
DON'T!!!! It will probably crack.
 

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S**T! You're probably right! Thanks, buddy. <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:"> I think I'll try it with the pizza stone in the oven, and with an aluminum frypan on the stove and see which one works better.
 

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I’ll have to call this one a success. The recipe worked flawlessly, and yielded bread which tasted and physically resembled the commercial naan that I get at the Indian market.<br><br><br><br>
Here’s how I modified the recipe:<br><br><br><br><br><br>
2 ½ cups white flour<br><br><br><br>
½ cup soy flour<br><br><br><br>
1 cup warm water<br><br><br><br>
1 ½ teaspoons glucose<br><br><br><br>
1 packet yeast<br><br><br><br>
2 tablespoons soy yogurt<br><br><br><br>
1 ounce Earth Balance margarine, melted<br><br><br><br>
1 teaspoon sea salt<br><br><br><br>
Sift flour into mixing bowl. Mix sugar and yeast in water, cover, and let sit for 10 minutes. Add yeast mixture to mixing bowl with yogurt, margarine, and salt. Attach dough hook and knead for 5 minutes. Remove bowl from mixer, cover with a warm wet cloth, and set in a warm place for ½ hour. Knead for an additional 2 minutes and place on floured cutting board. Divide into 8 pieces. Roll each piece of dough into a thin, flat disc. Cook each piece for 2 minutes, flip, and cook for an additional 2 minutes.<br><br><br><br><br><br>
Notice that I changed the number of pieces from 20 to 8. When I cut it into 20 pieces, they were extremely small. The bread pieces were much smaller than commercial naan, and weighed about 1 ½ ounces each or even less. A quick check of a package of commercially prepared naan that I had in the freezer revealed that they weighed 3 ounces each. So I smooshed all the balls back together and divided it into eight three-ounce pieces. 3 cups of flour weighs about 12 ounces, a cup of water weighs about 8, and the rest of the stuff weighs about 4. 24/8 = 3, so that’s about right. The three-ounce naans turned out perfectly sized. I even tried a couple of four-ounce pieces, but they were a little too big and slightly ‘doughy’ inside.<br><br><br><br>
I also increased the cooking time to a total of four minutes—two minutes on each side. I found that this gave better browning and made bigger air pockets inside, which I prefer. I cooked them 2 different ways: on a pizza stone in the oven set at 550°, and in a fry pan on the burner. Both worked well. The fry pan on the burner yielded bread that more closely resembled commercial naan. The pizza stone browned it more and made it ‘crispy’, with bigger air bubbles inside—much like the edges of a thin-crust pizza.<br><br><br><br>
Next time I’m going to try doubling the recipe, as eight pieces is too small a yield for the preparation and clean-up time involved. Also, my 6-quart Kitchenaid stand mixer had trouble processing an amount that small; the dough hook didn’t sink far enough into the dough and had trouble grabbing onto it. I wound up having to help it along with a spoon. Other than that, I consider this a resounding success. I can now make a tasty flatbread and be assured that I know exactly what’s in it, and I’m no longer dependant on the Indian market. If I buy my flour and yeast in bulk, I can probably whip out a couple dozen pieces for about $1.00 or even less.
 

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Discussion Starter · #8 ·
<img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:"> that's awesome <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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