Fresh-baked rosemary naan
Although naan is a rather popular form of an Indian bread, it is not usually made at home for the simple reason that the oven in which it is baked—the tandoor oven—is not found in most households. This recipe, however, gives you the closest texture and taste possible using a regular household oven. If you really wish to get closer to the flavor of naan baked in an Indian tandoor, acquire a baking stone or a pizza stone, heat it up, and use that to prepare this bread. Naan can be enjoyed with almost all gravy dishes, however, I prefer to have it with the Chipotle Pork Chops or Baked Marinated Chicken and any raita.
– 4 cups (540 g) all-purpose flour; 1 package (about 0.6 oz/18 g) dry active yeast
– 2 teaspoons nigella seeds; ½ teaspoon baking powder
– ½ teaspoon salt; 3 tablespoons chopped fresh rosemary
– 1 egg, whisked; 2 tablespoons clarified butter
– ¾ cup (180 g) plain yogurt; 1¼ cups (300 ml) milk, warmed (to about 110°F/43°C).
Sift the our into a large bowl and make a well in the center. Add the yeast, nigella seeds, baking powder, salt and rosemary. In another bowl, mix the egg, claried butter, and yogurt. Pour 1 cup (250 ml) of warmed milk into the our and mix to form a soft dough. If the dough seems dry add the remaining ¼ cup (65 ml) of milk.
Turn onto a oured work surface and knead for 5 minutes, or until smooth and elastic. Put in an oiled bowl, cover, and leave in a warm place to double in size, about 2 to 3 hours.
Preheat the oven to 400ºF (200°C).
Punch down the dough, knead it briey and divide into 10 portions. Roll out the dough into 6 or 7-in (15 to 18-cm) circles. Arrange the rolled breads on a greased baking sheet. Bake on the top shelf for 7 minutes, and then turn the naan over and bake for another 5 minutes. Serve hot.
Food: Fresh-Baked Rosemary Naan