Monday, January 3, 2011

Fun with Flat Bread

We love Indian curries and have a number of recipes that we really enjoy.  One of the things that makes having curry in a restaurant really fun is the wonderful assortment of Indian breads.  Before we moved to rural Oregon, I rather figured there would be a dearth of great (if any) curry houses, so i took an Indian Bread making class. Just this past year, I actually got around to doing the Naan recipe I was given by the teacher.  It took a couple of go's, but i finally got a technique down for making it on the stove top. I haven't tried doing it in the oven, but the stove top works really well if you have gas.  The only secret i found is that you should not cook the bread too long on the griddle before removing it to the flame. It needs to just firm up a little so it won't squish through the grate, but must be moist inside and pliable enough so the sudden heat of the flame will cause it to puff.

Here's some vid having fun with the stuff........

And here's the recipe......

Tandoori Naan - can be made with different flavors to enhance the bread, like onion or garlic.

3 cups all purpose flour
1 1/2 tsp sugar
2 tsp dry yeast
1 tsp salt
2 Tblsp yoghurt
1/4 Tblsp Gee or butter
2 Tblsp olive oil
Approx. 1-1 1/2 cups warm water
Gee for brushing

Sift the flour very well.  Mix the sugar and yeast with 1/2 cup water and proof.
Combine flour, salt, yoghurt, gee and yeast mixture.  Add enough additional water
to make a soft dought. (slightly sticky) Knead well until it is nice and smooth and elastic.
At least a couple of minutes in the food processor or mixer.
Put the dough into a grased bowl under plastic for about 2 hours.
Knead again to degass.
Divide into 6 balls.
Roll each ball to roughly an 8" circle approx 1/4" thick on  lightly floured surface.
Place the dough circle on a heated skillet or griddle.  Cook for about a minute or two on
each side. (dough firms up, but won't really brown..may show slight bubbles)
Remove from the griddle and flip the naan on a hot burner over a wire rack.
They should puff up like a balloon. Let them get little brown spots on them.
Remove with tongs and brush with butter.
Wrap breads in foil or towel to keep warm.

Handy tips:
This bread can be cooked on a gas grill on medium heat, or in a 400 degree oven with
the rack in the broil position until it puffs. Careful not to let it burn.

(I have not tried these methods)