नान Naan

Mughal Diner Astoria, NY

Mughal Diner Astoria, NY

Mughal Diner Astoria, NY

Manjula's Kitchen San Diego, CA

Pakistani Naan Bread

INGREDIENTS

20 oz. flour
2 tablespoons baking soda (originally: yeast)
2 tablespoons sugar (originally: demarara sugar)
2 teaspoons salt

2 eggs
8 oz. milk (originally: yoghurt)
2 tablespoons vegetable oil

PREPARATION

1. Mix dry and liquid ingredients together separately first, then pour the liquid onto the dry and mix it well, then knead the dough by hand! You can add a little flour to achieve the desired hardness (not too hard and not too soft).
2. Cover with aluminum foil and let it rise for at least 1 hour, but 12 hours is better!
3. Make a dry towel ball by putting a lot of small dishrags into a small white frottee(r) towel and tie the white towel together at its edges crosswise!
4. Spread out the dough with a rolling pin (originally: by hand) and put it on the dry towel ball, sprinkle a little with flour and then smash it against the inside wall of the clay oven (tandoor)! It should stick to the wall and remain there.
5. After a while (a minute or so) it develops brown and black spots and the edges darken, too. Now is the time to take it off by reaching underneath it with the 2 long picks and lift it out of the clay oven (tandoor) onto the cutting board.
6. If the edges are black, then cut off that part, but anything brown you can leave. Cut it in half, optionally smear it just a little with butter (olive oil is healthier, though) and it's ready to serve.