Indian cakes "Naan"

Category: Yeast bread
Indian Naan cakes

Ingredients

Flour 2.5 cups
Water 2 tbsp. l.
Milk 1/4 cup
Salt 1 tsp
Sugar 1 tbsp. l.
Butter (or ghee) 4 tbsp. l.
Dry yeast 2 tsp
Yogurt 1/4 cup
Baking powder (baking powder) 1 tsp
Butter (or ghee)
for coating ready-made bread

Cooking method

  • 1. Mix yeast, sugar, water and warm milk. We leave for foaming.
  • 2. Mix yogurt and butter
  • 3. Mix 1 and 2
  • 4. Mix flour, salt, baking powder
  • 5. Knead dough from 3 and 4. It should be soft. We leave for 4 hours
  • 6. After 4 hours, divide the dough into 5 - 6 parts
  • 7. Roll out each of the parts into a cake
  • 8. Bake cakes at 180 degrees for 10 minutes
  • 9. The cakes will swell and brown.
  • 10. We take out the cakes from the oven and coat each with oil
  • It turns out sooo tasty!

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Indian Naan cakes

Gypsy
Beautiful tortillas! Akin to pitas. Do they have a hole inside?
Lola
GruSha
Gypsy
girls, thanks.

Gypsy pitta is a completely different bread. It tastes different, and the "hole" inside is of a different kind. In my opinion, Naan is much tastier than pita. By the way, we should probably put out the recipe for pitta.
Lola
Here you can see what kind of hole in Naan's bread:


This is how Indian housewives make bread:


and here they use a bread maker to make dough:
Gypsy
I report, in the oven it looks more appetizing. On the electric stove, I suspect that it will turn out rubbery, and even stand-hold each cake over the spiral .. this is not rational. I watch Indians adapt to any conditions of life
And yours, Lola, are the most beautiful cakes
Alexandra
Lola,

Is it possible, by analogy with pita, to shift the recipe for kneading dough in a bread maker? So that without "foaming"?

By the way, I baked Naan cakes according to a different recipe - cakes and they look different from Central Asian ones (the reason for choosing this particular recipe was nostalgic for one of the family members who lived there for many years).
And the recipe is different. In the link - recipe and photo

🔗

Suzy
Alexandra, the recipe for the flatbread mentions "a cup". And what volume does it have?
Alexandra
Quote: Suzy

Alexandra, the recipe for the flatbread mentions "a cup". And what volume does it have?

Actually, the question is not for me, but for the author of the recipe ...

It seems to me that it is important to measure water and flour with one cup.

Personally, I have a Panasonic 253 and there is a measuring cup of 240 ml, for a long time I have recalculated the main types of flour in grams, I weigh everything on the scales, and since they have a switch to ml, I measure the liquid on them.

So, I accept all such recipes a priori as for my measuring cup of 240 ml, nothing bad has ever happened :)

I will say right away that the taste of the dough was not recognized as "native" for the Central Asian flatbread. Made with water and milk. Both times it is beautiful and tasty, but the taste is not quite like a tandoor cake ...
Bello4ka
Girls! How delicious, you can't convey

Lola, it took me 120ml of water But since the result is excellent (thank you for the recipe), I did everything right, that is, you need to look at the kneading so that the dough is not too tight, it stuck to my hands a little.

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