naan recipe with yeast - this is the first time when i made naans, they puffed up like pita breads. i was amazed seeing them puffing so well. i have never seen naans like these except for one restaurant where we live, which makes amazing naans. hence, i was not sure of posting this recipe. so i asked my facebooks readers and after getting a thumps up from them, i am sharing this naan recipe.
the taste of this naan is like a naan as the recipe is of a naan bread. they have a light & soft texture from inside with a slight crispness from out. they do not taste like a pita bread and unlike a pita bread which is a very basic bread, this naan recipe uses a good amount of oil and some extra sugar and less amount of yeast.
i made ten naans and 8 of them fully puffed up. its the rolling of the naan that helps them to puff up so well. if you evenly roll the naan without any breaks or tears they will puff up nicely. moreover i have not topped the naan with nigella seeds or sesame seeds or any herbs. so this also helped.
5 naans i made in the oven and the remaining 5, i made on a stove top on the tava/griddle. to see the step by step pics of how naan is made on the tava, have a look at the garlic naan recipe post
along with the above garlic naan recipe, this is the fourth naan recipe i am sharing in the blog. other two recipes are:
1. naan recipe without yeast on stove top (step by step recipe)
2. whole wheat naan with yeast (step by step recipe)
lets start step by step naan recipe with yeast:
1. first you need to proof the yeast. warm water. stir in sugar and yeast and allow to sit for 10-12 minutes at room temperature.
2. in a wide mixing bowl, add everything – the frothy yeast solution, the flour, salt, oil.
3. mix well and then adding water in intervals, knead to a soft, springy dough.
4. just lightly rub oil or water all over the dough and place in the same bowl. cover with a kitchen towel or lid and let the dough leaven for about 1:30 to 2 hours. keep in a warm place or corner.
5. once the dough has leavened, make medium balls from it and cover and keep aside for 30 mins.
6. the dough balls will double up.
7. heat your oven to the max temperature at least 20-25 mins before you start rolling the naans on a lightly dusted board or work surface. my oven has the maximum at 250 degrees C.
8. place the rolled naan on a greased pan or tray.
9. place the tray in the oven on the top rack with both the top and bottom heating elements on. to make the naans in the microwave oven in convection mode, please read the notes in the recipe details. bake for 7-10 minutes till brown spots seen on the top and the naan puffs up well.
10. if you like then you can brush some butter on the naans.
11. serve naan hot with any rich north indian or mughlai vegetable/paneer curry or a dal/lentil based dish.
if you are looking for similar recipes then do check chole bhature, matar kulcha, luchi, punjabi bhatura, 100% whole wheat bread and easy bhatura recipe.
naan recipe with yeast details below:
naan recipe with yeast – makes 8-10 medium naans
Prep time
2 hours 30 mins
Total time
3 hours 10 mins
Author: dassana
Recipe type: side
Cuisine: north indian, punjabi
- 3 to 3.25 cups maida/all purpose flour
- 1 cup water or as required
- 2.5 to 3 tbsp oil/ghee/butter
- 1 tsp dry active yeast
- 1 tsp sugar
- ¾ tsp salt or as required
- butter for brushing the naans, as required
- first dissolve the sugar in 1 cup water. warm this solution.
- then dissolve the yeast and let the yeast bubble up. this takes about 10 to 12 mins.
- when the yeast has bubbled up well add this frothy solution in a mixing bowl.
- add the maida/all purpose flour and keep on mixing with hands.
- add oil and then knead to a smooth, soft, springy and elastic dough.
- if the dough looks dry then add a few tbsp of water and knead.
- if the dough has become too sticky, add a few tbsp of flour and knead,
- the dough should be well kneaded and soft. if you press the dough with your finger it should spring back easily.
- place the dough in a bowl and cover with a cotton napkin or lid and keep for 1:30 to 2 hours at room temperature.
- now make medium balls from the dough. roll them well in your palms. place the balls in a tray or plate.
- cover them with a cotton napkin or lid and again allow to stand for 30 mins.
- the dough balls will double up.
- before you start rolling the naans, heat your oven to the max temperature atleast 20-25 mins before. my oven has the maximum at 250 degrees C.
- please note that if you keep above 250 degrees C than the baking time will reduce.
- place the rolled naan on a greased pan or tray and keep in the oven.
- bake for 7-10 minutes till brown spots seen on the top and the naan puffs up well.
- with the help of oven mitts remove the tray from the oven. remove the naans also and spread some butter on them.
- serve naan hot with a north indian or mughlai vegetable curry or dal/lentil dish.
to make the naan in microwave convection mode – preheat the oven at 200 degrees C at least 20 mins before you start to make the naan. place the rolled naan in the greased baking tray. bake at 200 degree for 8-10 minutes till the naan puffs well and become golden from top.
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