Wednesday, August 22, 2007

Tandoori Naan

Tandoori Naan*

½ Cups Warm Water
½ Teaspoon Sugar
¼ Teaspoon Salt
¼ Teaspoon Yeast
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Egg
¼ Cup Skim Milk
1 Teaspoon Melted Butter
1 Teaspoon Cumin Seeds (Optional)

Put the water in a small bowl. Add the sugar, salt, and yeast. Stir until the sugar is dissolved. Set aside for a few minutes until the yeast begins to foam.
In a mixing bowl, sieve the flour, baking powder, and baking soda. In a small bowl, whisk together the egg and milk. Gradually kneed the liquid into the four. Begin adding the yeast mixture while kneading. Knead until the dough is smooth and does not stick to the bowl (about 5 minutes). Brush the dough with the melted butter. Cover with a moist cloth and leave in a warm place until the dough has doubled (about 2-3 hours).
Preheat the oven to 500 degrees, and place large cookie sheet in oven to heat up. Divide dough into 2 pieces. Flatten dough by hand on lightly floured board until ¼ inch thick. Quickly grease pre-heated cooking sheet with non-stick cooking spray and add dough to sheet. Bake for 3-4 minutes until puffed and golden brown. Brush with additional butter and sprinkle with cumin seeds, if desired.
Traditional tandoori naan is formed into the shape of a tear. This naturally happens as the bread is cooked in an open clay oven called a tandoor, and the dough droops during cooking to form the tear shape.
*Recipe from “The Spice is Right” by Monica Bhide

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