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Quick Favor - Naan Ingredient List - Mangoes & Curry Leaves

MMRuth Aug 27, 2008 12:25 PM

I don't need this today, but If anyone has a moment, I'd really appreciate the ingredient list/quantities for this recipe, as I'm on vacation and forgot to copy it. I remember generally how to make it, but I think I also need the quantity of water into which the yeast is mixed.
Thanks so much!

  1. todao Aug 27, 2008 12:44 PM

    My Naan recipe makes about a dozen pieces. I use about 1/4 ounce of active dry yeast in 1 cup of warm water.
    Other ingredients are flour, sugar, egg, butter, milk, and salt.

    1. mirage Aug 27, 2008 01:25 PM

      The Mangoes & Curry Leaves Naan (which I really do need to try!):

      2 c lukewarm water
      1 tsp yeast
      1 c milk
      5-6 c flour
      1 Tbsp + 1 tsp salt
      2 Tbsp butter or ghee, melted

      optional topping: 1 tsp nigella seeds or 1 Tbsp sesame seeds

      Stir the yeast into 1/2c of the water. The rest of the water is added to the warm milk and the yeast mixture is stirred into that.

      11 Replies
      1. re: mirage
        MMRuth Aug 27, 2008 06:01 PM

        Thanks so much - not much of a baker, but I've had good luck with this, and want to make the yogurt marinated chicken again this vacation, and thought the Naan would be nice with it. I may also make that red onion sambol, though I think I remember the ingredients well enought!

        1. re: MMRuth
          l
          Lady Godiva Aug 29, 2008 10:10 AM

          MMRuth, I'm going to try the yogurt marinated chicken recipe you posted on another thread. I just wanted to double check, the lemons & limes are used after cooking and not in the yogurt marinade?

          1. re: Lady Godiva
            MMRuth Aug 29, 2008 11:18 AM

            That is correct - you squeeze the juice on after if you like - I usually just serve some lime wedges on the side.

          2. re: MMRuth
            Chocolatechipkt Sep 1, 2008 08:39 AM

            I like this recipe for naan too!

            1. re: Chocolatechipkt
              MMRuth Sep 1, 2008 06:04 PM

              Would you or someone else be so kind as to remind me of the oven temp for this? Thanks so much!!

              1. re: MMRuth
                mirage Sep 2, 2008 04:46 AM

                I'm making this this week, for sure:

                After dough has doubled, rack in upper third of oven - 500F. Brush formed balls w/melted butter, cover w/plastic wrap and let rest 20 min. Make one into 6-7" circle, then another. Going back to the first, form an oval 9" x 8" and place on peel. Form the second one. Into oven as quickly as possible and bake 5-6 minutes 'til they have light golden spots on top. Optional: Brush the breads w/melted butter as they come out of the oven.

                Oh - may sprinkle each w/ 8-10 nigella seeds or scant 1/2 tsp sesame seeds before baking, if desired.

                1. re: mirage
                  MMRuth Sep 2, 2008 05:58 AM

                  Thanks for coming to the rescue again! I may have mentioned elsewhere that I've made half batches of this with no problem at all. I'm a very novice bread baker, but one thing that I learned was to keep the dough quite "loose" and moist - I was v. careful about adding the flour in so that it didn't get too firm.

                  1. re: MMRuth
                    Chocolatechipkt Sep 2, 2008 06:39 AM

                    It's really such a good recipe, and so satisfying for my first time ever making it. I have my version of it on my blog: http://areyouhungryyet.blogspot.com/2...

                  2. re: mirage
                    MMRuth May 22, 2009 09:45 AM

                    Adding a couple of details here so that the "recipe" is complete":

                    Add one cup of flour to the liquids/yeast mixture, and stir in with a wooden spoon, stirring in only one direction. Add the flour 1/2 cup at a time, stirring the same way. When it is still a "soft" dough, turn it out and knead for 5-6 minutes. I tend to err on the side of a looser dough, and incorporate more flour as needed while kneading. Grease a bowl, add dough - that has been formed quickly into a ball. Cover, let rise until doubled (two hours or so- you can let it rise longer).

            2. re: mirage
              chowser Sep 1, 2008 09:53 AM

              How do they say to cook this? I want to give it a try. Is there anything unsual about the technique or is it straightforward like other breads? I like this Naan recipe from allrecipes that calls for grilling which gives it a great taste and texture. Thanks!

              http://allrecipes.com/Recipe/Naan/Det...

              1. re: chowser
                MMRuth Sep 1, 2008 06:02 PM

                It's pretty straight forward as I recall - and hopefully will recall when I make it on Wed. night - you can let the dough rise up to 4 - 5 hours, then you cut it up into smaller sections, form them into balls, which you then cover w/ saran and let rest for 20 minutes, before forming them into the Naan. This is the only recipe I've used to make Naan - and one of the few breads I've made - though I plan to try others soon. I did get a baking stone for the oven the second time I made it, but I didn't notice a substantial difference in the end product - you bake it for 4-5 minutes in a v. hot oven. I do want to check out your grilling recipe though, as we're in the North Woods rather than Manhattan right now, with a great wood burning free standing stone grill available to us!

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