From skank@skanksville.freeserve.co.uk Tue Jun 24 10:27:19 2003 Date: Tue, 24 Jun 2003 09:37:58 +0100 From: "Mungo \"two sheds\" Toadfoot" Newsgroups: uk.food+drink.indian Subject: Re: Naan - just like the indian takeaway used to make them "Tim" wrote in message news:cKHJa.10056$xF.641091@newsfep2-win.server.ntli.net... > I don't actually own a stone bake oven, just a non-fan assisted electric one > with grill and four electric hobs with no control what so ever (cold > (1)/warm(2-4)/burning(5-6)) > > Anyway - I'd like an attempt at making some proper takeaway Naan. I've seen > the FAQ site and all the recipies you have. I expect it changes regionally > & shop to shop. But I'm now too poor for takeaway food & I'm tired of dry & > nasty supermarket Naan. > > Does anyone have any recommendations on where to start? > > If you have a breadmaker, put these ingredients in, in the order given: 3 tbsp natural yoghurt 1 tbsp olive oil 1/4 pint water 12oz white flour 1 tsp sugar 1 tsp salt 1 tsp baking powder 1/2 tsp dried yeast Use basic dough program (the one that lets the dough rise). Knock the dough back, divide into 6. Roll or stretch the dough into sort-of naan shapes (doesn't matter if they're not perfect - the thinner bits go crispy) and place (1 or 2 at a time) on a greased baking sheet. Place under a *HOT* (pre-heated) grill and cook for 2-3 mins each side. If you don't have a breadmaker, combine all the ingredients and knead to a smooth dough. Allow to rise for an hour or two in a warm place, knock back, then continue as above. I add a few seeds to the dough - cumin or onion seeds. Si