Naan, indian flat bread - Tilted Forum Project Discussion Community

davik · 10-02-2003, 09:54 PM

A great accompaniment to most indian dishes or a great snack. with a little work you can turn it into garlic naan or various other flavored versions.

1 cup whole milk
2 tsp suger
2 tbsp yeast
4 cups all purp. flour
1/2 tsp salt
1 tsp baking powder
2 tbsp vegetable oil
2/3 cup plain yogurt
1 large egg
butter

Scald the milk, the let it cool to room temperature.
Add suger & yeast stir well

Let the mixture sit till foamy.

Put flour in a large bowl, add salt, baking powder, oil, yogurt, and egg. Mix well

Slowly add the milk-yeast mixture.

Knead the dough till it's smooth, put in greased bowl and cover with a damp cloth; let rise to about twice its previous size (about 1 hour).

Punch the dough down, then cut and roll into approximately12 balls. Roll the balls flat and cook in a skillet with a little oil until golden.

Lightly coat with melted butter.

Cynthetiq · 10-03-2003, 01:01 PM

thanks! My old boss loves this stuff

bermuDa · 10-04-2003, 10:57 PM

naan is good, but doesn't compare to ethiopian injera

davik · 10-05-2003, 02:18 AM

Quote:

Originally posted by bermuDa
naan is good, but doesn't compare to ethiopian injera

So post a recipe so we can all try it

bermuDa · 10-05-2003, 09:23 AM

http://www.exploratorium.edu/cooking...pe-injera.html They say it better than i could ^_^

Teff isn't a very common grain, almost the entire world supply comes from one farm in ohio. If you can't get ahold of any, you can substitute buckwheat pancake mix, like the recipe in this site.

Naan is almost like a thick flour tortilla, injera is much more spongy (one side actually looks like a sponge), thinner, and as the link says, sour. It's alright to eat by itself, but it works best when used as an eating utensil. The taste of the bread plays off the other dishes quite nicely.

In my opinion there's no better eating experience than taking a piece of injera, and scooping up a healthy handful of doro wat and some kitfo =d too bad ethiopian restaurants are hard to come by these days, it's a rare treat for me and my dad to make a full ethiopian meal at home.

davik · 10-09-2003, 01:37 PM

Quote:

Originally posted by bermuDa

In my opinion there's no better eating experience than taking a piece of injera, and scooping up a healthy handful of doro wat and some kitfo =d too bad ethiopian restaurants are hard to come by these days, it's a rare treat for me and my dad to make a full ethiopian meal at home.

Don't suppose we could get you to post the recipes for some of the ethiopian foods?

Can't say I've ever really had ethiopian, but I'm always game for trying something new

zenmaster10665 · 10-09-2003, 02:47 PM

naan is the best...but damn...looks a bit complicated! When they say "scald" what does that exactly mean?

davik · 10-09-2003, 06:54 PM

Scalding the milk means that you heat it up till it's just starting to get bubbles around the edge of the pot, then take it off the heat. Basically raising it to ~boiling temperature for a short period of time.

hansthemolemann · 10-09-2003, 10:22 PM

ah, I love naan bread, have to make it one of these days

bermuDa · 10-10-2003, 06:57 PM

Quote:

Originally posted by davik
Don't suppose we could get you to post the recipes for some of the ethiopian foods? Can't say I've ever really had ethiopian, but I'm always game for trying something new

google ethiopian recipes and voila!

zenmaster10665 · 10-11-2003, 02:50 AM

Quote:

Originally posted by davik
Scalding the milk means that you heat it up till it's just starting to get bubbles around the edge of the pot, then take it off the heat. Basically raising it to ~boiling temperature for a short period of time.

Cool! Thanks!

10-02-2003, 09:54 PM	#1 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	Naan, indian flat bread A great accompaniment to most indian dishes or a great snack. with a little work you can turn it into garlic naan or various other flavored versions. 1 cup whole milk 2 tsp suger 2 tbsp yeast 4 cups all purp. flour 1/2 tsp salt 1 tsp baking powder 2 tbsp vegetable oil 2/3 cup plain yogurt 1 large egg butter Scald the milk, the let it cool to room temperature. Add suger & yeast stir well Let the mixture sit till foamy. Put flour in a large bowl, add salt, baking powder, oil, yogurt, and egg. Mix well Slowly add the milk-yeast mixture. Knead the dough till it's smooth, put in greased bowl and cover with a damp cloth; let rise to about twice its previous size (about 1 hour). Punch the dough down, then cut and roll into approximately12 balls. Roll the balls flat and cook in a skillet with a little oil until golden. Lightly coat with melted butter.

10-03-2003, 01:01 PM	#2 (permalink)
Cynthetiq Tilted Cat Head Administrator Location: Manhattan, NY	thanks! My old boss loves this stuff __________________ I don't care if you are black, white, purple, green, Chinese, Japanese, Korean, hippie, cop, bum, admin, user, English, Irish, French, Catholic, Protestant, Jewish, Buddhist, Muslim, indian, cowboy, tall, short, fat, skinny, emo, punk, mod, rocker, straight, gay, lesbian, jock, nerd, geek, Democrat, Republican, Libertarian, Independent, driver, pedestrian, or bicyclist, either you're an asshole or you're not. What's the best nation in the world? DO-NATION!

10-04-2003, 10:57 PM	#3 (permalink)
bermuDa don't ignore this--> Location: CA	naan is good, but doesn't compare to ethiopian injera __________________ I am the very model of a moderator gentleman.

10-05-2003, 09:23 AM	#5 (permalink)
bermuDa don't ignore this--> Location: CA	http://www.exploratorium.edu/cooking...pe-injera.html They say it better than i could ^_^ Teff isn't a very common grain, almost the entire world supply comes from one farm in ohio. If you can't get ahold of any, you can substitute buckwheat pancake mix, like the recipe in this site. Naan is almost like a thick flour tortilla, injera is much more spongy (one side actually looks like a sponge), thinner, and as the link says, sour. It's alright to eat by itself, but it works best when used as an eating utensil. The taste of the bread plays off the other dishes quite nicely. In my opinion there's no better eating experience than taking a piece of injera, and scooping up a healthy handful of doro wat and some kitfo =d too bad ethiopian restaurants are hard to come by these days, it's a rare treat for me and my dad to make a full ethiopian meal at home. __________________ I am the very model of a moderator gentleman.

10-09-2003, 02:47 PM	#7 (permalink)
zenmaster10665 Bokonist Location: Location, Location, Location...	naan is the best...but damn...looks a bit complicated! When they say "scald" what does that exactly mean? __________________ "Beware of the man who works hard to learn something, learns it, and finds himself no wiser than before. He is full of murderous resentment of people who are ignorant without having come by their ignorance the hard way." -Kurt Vonnegut

10-09-2003, 06:54 PM	#8 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	Scalding the milk means that you heat it up till it's just starting to get bubbles around the edge of the pot, then take it off the heat. Basically raising it to ~boiling temperature for a short period of time. __________________ "Whenever you find that you are on the side of the majority, it is time to reform." -- Mark Twain

10-09-2003, 10:22 PM	#9 (permalink)
hansthemolemann Crazy Location: Vancouver, BC	ah, I love naan bread, have to make it one of these days