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1 Naan Bread - Indian levened bread

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Naan Bread - Indian levened bread

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Ingredients

0 piece(s)

Wet

  • 200 g Milk, full cream
  • 45 g ghee or butter
  • 110 g Yoghurt of Choice, (Greek style)
  • 2 --- eggs
  • 1 teaspoon sugar raw
  • 1 tablespoon yeast dry

Dry

  • 750 g flour
  • 1 teaspoon bicarb soda
  • 1 1/2 teaspoons salt

toppings

  • Cumin Seeds Whole
  • sesame seeds whole
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  • 6
    4h 4min
    Preparation 4h 0min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Wet

  1. Place milk, yoghurt and ghee in bowl, heat 4 minutes 37 degrees till ghee or butter is melted.

  2. add yeast and sugar and mix on speed 1 for 2 minutes.

    add eggs and mix at speed 2 for 10s.

    3. Dry

  3. Add flour, Bicarb soda and salt. 

    mix at speed 5 for 10 to 15 seconds or till a ball forms.

     

  4. knead for 4 minutes or till dough is soft and silky.

    Place in a large oiled bowl, cover and let prove for 2-3 hours.

     

    5. cooking

  5. Preheat oven to 250 degrees Celcius with a pizza stone or heavy based pan inside.

     

  6. turn dough out onto a silicone mat and divide into 9 portions.

    I made 18 smaller size which were still quite large.

     

  7. shape each piece into a flat teardrop shape 3-5 mm thick.

    brush with water and sprinkle with cumin and sesame seeds.

    press them down slightly to make them stick.

     

     

  8. slap 1 or 2 naans onto the pizza stone or heavy based pan,

    place in oven for 3-4 minutes or till bread is puffed up, the base "lifts" from the stone and the top is browned.

     

     

  9. slide onto cake rack to cool slightly before serving.

     

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Tip

to fill the naan (I made cheese and garlic) flatten the dough portion out slightly, spoon the filling on one half and fold over the empty side, sealing the edges,Then flatten out as with the other naans.

 

I found the recipe in an Indian cookbook from the 70's? just adapted it to the thermomix

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • We made this bread last night, it was spectacular...

    Submitted by wallzy58 on 12. October 2017 - 10:17.

    We made this bread last night, it was spectacular !!

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  • Thank You all for your kind

    Submitted by beemel on 30. July 2014 - 15:01.

    Thank You all for your kind words tmrc_emoticons.-) I was looking for something not as heavy as in the easy Inadian cookbook and found this one rather nice!

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  • Oooops! I should log in more

    Submitted by beemel on 30. July 2014 - 14:47.

    Oooops! I should log in more often! I imagine you could freeze the dough and treat it like pizza dough, bring it to room temp and let it rise again? I have never frozen it, but I do freeze the cooked breads!

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  • Naan bread was delicious, but

    Submitted by Zee82 on 14. June 2014 - 23:03.

    Naan bread was delicious, but just wondering whether I can freeze the dough as I have heaps left over?.

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  • Fantastic recipe. Thanks for

    Submitted by lgribbin on 15. May 2014 - 11:59.

    Fantastic recipe. Thanks for sharing. I made it last night and hubby was very impressed! I didn't use pizza stone in oven though, dry pan fried for a few minutes each side until brown. Perfect. Thanks again. 

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  • Very authentic tasting.

    Submitted by debbiefuller on 26. April 2014 - 15:15.

    Very authentic tasting. Really enjoyed it

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  • Oh gosh, I'm so sorry, I

    Submitted by beemel on 30. March 2014 - 08:45.

    Oh gosh, I'm so sorry, I didn't realise you had asked a question!! 

    I am terrible, I make dough in the morning, early, and don't use it till late afternoon, have never had a problem although pizza dough is quite yeasty by then. 

    I am not a massive bread cook though so I'm sure people who are would have more to say tmrc_emoticons.-)

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  • Hello do you have to use the

    Submitted by Friesfamily on 22. February 2014 - 12:49.

    Hello do you have to use the dough straight after you have let it rest for the 2/3 hours or can you let it stand for longer?

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