Impeccable Naan Bread. Has an aftertaste like it is from an Indian Restaurant. Basic and amusing to make. I like to utilize reconstituted powdered milk in this formula since I can simply add the powdered milk to warm water and not need to stress over warming the milk.
I am overly upbeat since I at long last found a formula that I cherish for making Naan Bread at home. Naan Bread is produced using exceptionally basic fixings, however the secret to having it turn out is the strategy in which you cook it. Try not to be threatened. Simply adhere to these well ordered directions and you will be an ace!
For best outcomes you have to cook Naan on a stone in your broiler. You can likewise get genuinely victories cooking it on a flame broil, however as far as I can tell the stone in the stove technique is the BEST!
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Ingredients
- 1½ cups warm milk
- ½ tsp yeast
- 1 tsp sugar
- 1 tsp salt
- 3½-4 cups of all-purpose flour
- 4-5 tbsp melted butter
- ¼ tsp garlic powder (optional)
- salt (optional)
Instructions
- add yeast and sugar to warm milk, let stand 3-5 minutes
- add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
- Let rise for 2 hours or do the quick oven rising method described above in step 3
- Punch dough down and divide into 12 equal pieces.
- Form pieces into balls and let rest for 30 minutes (cover with plastic wrap or clean dish towel)
- Put your stone(s) in oven and preheat oven to 500 degrees
- Roll out dough balls to desired thickness (about the size of a small tortilla)
- Cook rolled out dough on stone for 2-4 minutes
- Stack cooked Naan on top of each other and brush each side with butter
- (If you desire you can add ¼ tsp garlic powder and a couple shakes of salt to your melted butter)
For more detail : bit.ly/2Ph8s0L
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