>> Monday, March 3, 2014
Naan without Tandoor Oven
Naan made on stove top recipe 1
makes about 5 medium-sized naans
All purpose flour - 2 cups
Salt - 1/2 tsp
Water for kneading
Oil - 2 tbsp
Melted Butter for serving
Almonds slivers, saffron with milk for garnish on top
For Yeast proofing
Active yeast - 1 tsp
Sugar - 1 tsp
Water - 3/4 cup
For Dry Fruits Filling:
Copra / Dried coconut - 2 - 3 tbsp
Pistachios, Raisins, Cashew nuts and almonds - 1/2 cup
Roughly chop and coarsely pound the nuts together to make a powder.
This makes about 3/4 cup of filling
How to make the Peshwari Naan
MW the water for 40 secs, take the yeast along with sugar in a bowl, add the lukewarm water and keep it covered for 10 mins. If the yeast is all active, you will find it frothed on the top.
In a wide bowl, take the flour, salt and add the yeast. Mix well. Then slowly add water and knead to a soft pliable dough.
Knead around for 10 mins, place it in a greased bowl, with lid covered for about 1 & 1/2 hrs to 2 hrs.
Meanwhile have the filling ready, by mixing together grated copra, finely chopped raisins, pounded dry fruits. Keep it aside
Once the dough doubles it's size, punch down and knead again. Keep it covered for 30 mins.
When you are ready to make naans, knead the dough and pinch out equal balls. Keep the rest covered.
Dust the board and stuff a tsp of dry fruits into each ball.
Flatten it well and make sure the filling is covered on all sides.
Pre heat the oven at 200 C
Dust the balls and gently roll them into oval shapes. Press the almond slivers on top and brush with saffron soaked in milk.
Place the naans in a baking tray and bake for 7 - 8 mins. Remove and brush with butter and again bake for 2 -3 mins.
Over the stove top
This is much simpler and quick.
Heat a tawa and cook the naans lightly on both sides. Then with tongs, show these on directly flames on both sides.
Immediately brush with butter.
Serve with gravy of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38