Home > Recepten

Naan 6
2 cup broodmeel

1/2 theelepel zout

1 1/4 theelepel droge gist

2 Eetlepel gesmolten boter of olie

¾ cup karnemelk of yoghurt op kamertemp

1 theelepel - 1 Eetlepel water (zoveel als nodig is)

3 Eetlepel gesmolten boter

eventueel 2 Eetlepel gehakte lente-ui

eventueel sesamzaad of maanzaad
  • Omschrijving recept: Brood; Indiaas
  • Bron: Joy of Cooking

Bereiding

Combine flour, salt and yeast in a large mixing bowl. Add buttermilk or yogurt, 2 Eetlepel melted butter or oil and water as needed. Mix until a ball of soft dough is formed, then knead for 10 minutes or until dough is smooth and elastic.

Transfer dough to an oiled bowl and turn over once to coat. Cover with plastic wrap, and let rise at room temp until doubled.

Punch the dough down, and divide into 4 equal pieces. Roll into balls, cover, and let rest for 10 minutes.

Place a baking stone or inverted baking sheet in the oven and preheat to 475F.

Roll each ball of dough into an oval about 8 - 10 inches long and 1/4 inch thick. Brush tops with melted butter, and if desired sprinkle with minced green onions, sesame or poppy seeds.

Place the dough, topping side up with as many ovals as will fit on the pan or stone. Bake 6 - 7 minutes until each oval gets puffy, and just begins to turn golden.

Remove from the oven and bake remaining dough.

Brush the baked Naan with more melted butter, and place in a cloth lined basket, and serve warm.

Notities

The secret of making this soft buttery bread is not overbaking it. Bake until it just barely begins to turn brown (will seem almost under done, but it's not) take it out, and brush with more melted butter. It’s a true delight!