Monday, 15 September 2008

The Upside to Blogging

I am so happy I blog! Without blogging I would never have known how much fun bread making can be. I have even been christened a "Yeastie"!

Having guests around and bringing a basket of freshly baked naan, gave me more pleasure than the prawn curry (which was great too)!

Thank goodness I have friends like Spicy to supply me with fantastic recipes like this. And she was kind enough to be on call to answer the 100 questions which followed.

This recipe is for a bread machine, but I made it in my Kitchen Aid, with the hook attachment, and it worked just fine. I had all the dry ingredients in the bowl and then added all the wet and let it knead for about 5 minutes on medium, which seems less work than the bread machine. It is a very soft dough, so you do need lots of flour to stop it sticking to your hands and surface. The result is soft and crispy and very yummy in the tummy!



Naan

2/3 cup warm skim milk
2 teaspoons melted butter
2 teaspoons yeast
1 lb flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons olive oil
2/3 cup plain low fat yoghurt
1 large egg
2 teaspoons sugar

In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar, set aside for 5 minutes.
On a piece of waxed paper sift together flour, salt and baking powder.
Add to bread machine bowl.
Add olive oil, second half of sugar, yoghurt and egg.
Set the bread machine to the dough setting and let it run through the cycle.
When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.
If you have a baking stone, place it in the top rack of the oven to preheat as well.
Take dough out and separate it into six equal sections.
Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.
When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.
Bake on top shelf of the oven for 90 seconds; the naan should start to puff.
Switch the oven from bake to broil for an additional minute or until the top starts to brown.
When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.
You can brush the naan with butter ( or even garlic butter) or olive oil before serving if desired - definitely advised.
You can also flavour the dough with cumin or nigella seeds.

6 comments:

justfoodnow said...

Thanks to the success of the last one you gave us, I simply have to do this one as well.

The last one was perfect - and it has gone to everyone in our family, called heavenly bread :) Maybe you should do a cookbook on bread one day.

Now, if you manage to make a 'rosetta' like we find in Rome, I will show you a city full of Italians that will break your doors down. Nobody has managed that yet!

As usual, love this site.

Nina Timm said...

WHAT!!!!Is this the new local bakery's official website?????I have never tried this and surely will!!!! What about the prawn curry recipe????

Jeanne said...

Mmm, naan! I love it, and yuors looks fantastic. Girl, yuo are on a bread-baking roll! (pun fully intended!)

Rose&Thorn said...

Just - Thank you, I just know you and the family are going to love this one.
Nina - It seems I don't do things in half measures!
Jeanne - I love this rock and rolling!

nicisme said...

I make my own naan too - and I have to say that yours looks as good as mine!
Just joking - it looks even better!!

Jeanine said...

Your bread looks fantastic! Wow, and you're just starting to work with yeast?? Sure doesn't look like a beginner to me! :)

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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