Homemade Indian Naan?...YES!


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Introduction: Homemade Indian Naan?...YES!

An Italian living in China with a passion for cooking. I grew up in a picturesque town called Lec...


I never thought I could have homemade Indian Naan, instead I did! And they were goooooodddd and authentic. Almost like the one I had in India. The amazing thing is that you DO NOT NEED A TANDORI.
Can you believe it?

Find out how!

Ingredients (makes 6- 8 naan):

* 2 cups all purpose flour
* 3/4 tbsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp sugar
* 1/4 tsp salt
* 1/2 cup warm milk
* 1/2 cup yogurt
* butter as needed
* herbs and spices


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Step 1: Make the Dough


In a bowl place flour, baking soda, sugar and salt. Heat up 1/2 cup of milk, make it warm, not hot and add in the yogurt. Now pour the wet ingredients onto the dry one and mix well until you get a smooth and very sticky dough. Cover with a towel and let the dough sit in a warm place for about 2 hours.
After 2 hours dust your working surface and knead the dough for a few minute. Then divide the dough into smaller balls (you should get about 6-8 balls)

Now flatten each ball in an slightly elongated shape

Now if desired, sprinkle one side of the naan with your desired flavor (garlic, cumin, chopped cilantro). I just made simple butter naan. Then brush the other side with water

Step 2: Cook It!

Heat up a skillet and place the naan wet side down, cook it on covered with a lid for about until you see bubbles (about 30 seconds). Most likely it will stick.
Don’t panic!

Now using tongs cook the other side of the naan over a direct flame on the burner flipping it every 30 sec max
You know the naan is ready when you see some charred brown spots!
Before serving, brush your naans with a good amount of melted butter

For more tasty recipes, check out my blog!
www.expatcucina.com

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    6 Discussions

    0
    Exocetid
    Exocetid

    8 years ago on Step 2

    That is pretty burnt looking naan. Frankly, I eat a lot of Indian food, some I cook and some cooked by indian chefs in restaurants with tandoor ovens. I have never seen naan that burnt. Burnt food is rich with carcinogens, I'd be careful.

    0
    ExpatCucina
    ExpatCucina

    8 years ago on Introduction

    I can't access youtube, it's blocked in China. What's up?

    0
    uptotrix
    uptotrix

    Reply 8 years ago on Introduction

    Oh nothing very important. Just shows you how to make real naan. By the way, you can access youtube using VPN servers from US (strongvpn.com). Wasn't trying to be rude...peace :)

    0
    ExpatCucina
    ExpatCucina

    Reply 8 years ago on Introduction

    I know, I know dont worry. Im open to all critics. I'll check out the video :) Thanks for sharing

    0
    Browncoat
    Browncoat

    8 years ago on Introduction

    Hubby's made this and it's AWESOME!! I made some of them dessert-y with cinnamon & sugar sprinkled on at the end. :)

    0
    uptotrix
    uptotrix

    8 years ago on Introduction

    You disappoint me, take a look at this: http://www.youtube.com/watch?v=0qbCigxf_sc