Ingredients:
200g strong white flour
1/4 tsp salt
50g creamed coconut (grated)
25g black onion seeds
125ml yeast liquid, including 1 tsp fresh yeast
Sesame seeds for sprinkling
Splash of olive oil (optional)
Method:
1. Place the yeast in a measuring jug, add lukewarm water up to 125ml and stir to dissolve.
2. Measure the dry ingredients (including the coconut) and place them in a large mixing bowl with the yeast liquid and oil if using. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a table knife. When it gets too stiff for the knife, use one hand to turn the bowl round, whilst the other hand begins to squeeze the mixture together. Make sure the dough stays soft - don’t be afraid to add more water. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth – but stop before you get fed up!
4. Roll out the dough into a large square. Place it on a baking sheet lined with baking parchment, brush with water and sprinkle with sesame seeds. Leave to double in thickness.
5. Bake at 220C, 425F or gas mark 7 for 10-15 minutes. Check after 7-8 minutes. Turn it over if necessary to ensure the bottom is coloured enough.
Or:
4. Divide into 4 pieces and roll out quite thinly. Place on grill pan and leave to rise appreciably. Brush with oil and sprinkle with sesame seeds before grilling. Keep a close eye on them when grilling because they can swell up and begin to burn if you’re not careful. Turn over after 2 or 3 minutes, brushing them with oil once more.
Notes:
I like the idea of a table naan with everyone tearing off a piece. With individual naans, I don’t bother with a teardrop shape – that comes from sticking the dough to the inside of a tandoori oven, which we don’t have.
200g strong white flour
1/4 tsp salt
50g creamed coconut (grated)
25g black onion seeds
125ml yeast liquid, including 1 tsp fresh yeast
Sesame seeds for sprinkling
Splash of olive oil (optional)
Method:
1. Place the yeast in a measuring jug, add lukewarm water up to 125ml and stir to dissolve.
2. Measure the dry ingredients (including the coconut) and place them in a large mixing bowl with the yeast liquid and oil if using. Have a little water to hand to add if necessary, remember, it is better for your dough to be wetter (slack) rather than drier (tight). Begin to mix by stirring the ingredients together with a table knife. When it gets too stiff for the knife, use one hand to turn the bowl round, whilst the other hand begins to squeeze the mixture together. Make sure the dough stays soft - don’t be afraid to add more water. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by stretching the dough out, folding it over, stretching it out and so on and so forth. Do this until it is smooth – but stop before you get fed up!
4. Roll out the dough into a large square. Place it on a baking sheet lined with baking parchment, brush with water and sprinkle with sesame seeds. Leave to double in thickness.
5. Bake at 220C, 425F or gas mark 7 for 10-15 minutes. Check after 7-8 minutes. Turn it over if necessary to ensure the bottom is coloured enough.
Or:
4. Divide into 4 pieces and roll out quite thinly. Place on grill pan and leave to rise appreciably. Brush with oil and sprinkle with sesame seeds before grilling. Keep a close eye on them when grilling because they can swell up and begin to burn if you’re not careful. Turn over after 2 or 3 minutes, brushing them with oil once more.
Notes:
I like the idea of a table naan with everyone tearing off a piece. With individual naans, I don’t bother with a teardrop shape – that comes from sticking the dough to the inside of a tandoori oven, which we don’t have.
No comments:
Post a Comment