Sunday, December 6, 2015

Oven baked Naan bread 【烤箱版印度馕】

I have tried several recipes for homemade naan, and this is by far the best I have made at home.  Add sesame, garlic or cheese to make different types of naan, it is yummy hot bread straight out of your oven!



Recipe adapted (with some modification) from King Arthur Flour Website:

1 cups Unbleached All-Purpose Flour
1/2 cup whole wheat flour
1/2 teaspoon instant yeast
1 cup water 

2 cups + 1/3 cup Unbleached All-Purpose Flour
1/2 teaspoons salt
1 1/2 teaspoon baking powder
3/4 cup (6 ounces) whole fat plain yogurt
Melted butter or ghee for serving

Minced garlic & Chopped Cilantro
Sesame seeds
Shredded Cheese

1 杯 中筋面粉 Unbleached All-Purpose Flour
1/2 杯 全麦面粉 whole wheat flour
1/2 小勺 快速酵母 instant yeast
1 杯 水 water 

2 杯 + 1/3 杯 中筋面粉 Unbleached All-Purpose Flour
1/2 小勺 食盐 salt
1 1/2 小勺 泡打粉 baking powder
3/4 杯 全脂酸奶 whole fat plain yogurt
融化的 黄油或酥油 Melted butter or ghee 

蒜蓉 和 切碎的芫荽

1. Make sponge the night before: Mix the sponge ingredients together in a bowl, and set it aside for at least 4 hours (or up to about 16 hours), until the mixture is bubbly and has a nice aroma.

1. 前一晚把面种里所有材料混合均匀,加盖发酵至少4个小时,最多16个小时,至面种出现大气泡并且闻起来有浓浓的麦香为止。

2. Mixed the all purpose flour, baking powder and salt together.

3. Add yogurt to the sponge and mix using a spatula, preferably a silicon spatula.

4. Add the mixed flour to the sponge yogurt mix, fold and knead the mixture using spatula till it holds together, transfer the dough to a working space, the dough will be soft and slightly sticky.

5. Adjust its consistency with additional flour, if necessary. Once the dough become smooth, rub ghee/melted butter all over the dough and knead for 2-3 more minutes until smooth.

6. Spray or rub a layer of cooking oil over a mixing bowl, transfer dough into the bowl, cover it with clean damped cloth or a lid, let the dough rise to doubled its size (takes about 45 mins in winter).

2. 第二天把中筋面粉,泡打粉和盐混合。

3. 把全脂酸奶加到老面里,用个硅胶刮刀混匀。

4. 缓缓加入混合粉,用刮刀拌至面团初步成型,把面团取出放到一个干净的案板上,面团可能有点粘,所以可以先在案板上撒上干粉。

5. 用手揉面,如有必要,可以酌量加点干面。面团变得光滑后,抹上一层黄油/酥油,继续揉2-3分钟。

6. 在一口大盆里喷上一层薄薄的油,把面团放入,加盖或用一个干净的布盖着, 让面团发酵至双倍大,冬天需要大约45分钟。

7. Preheat the oven to 500 F, remember to preheat with a piece of pizza stone in it.

Note: I let the oven continue to heat the pizza stone for additional 10 more minutes after the preheat process is done.

8. Divide the dough into 8-10 balls, about 3 ounces each (about 2 1/4 inches, the size of a tennis ball). Let them rest, covered, for half an hour in the refrigerator while the oven is heating.

9.To bake, rolled and stretch each ball into an oval shape around 1/4-inch thick. To make garlic or sesame naan, spray a thin layer of water over stretched dough, spread minced garlic and chopped cilantro/sesame with a little salt. Lay the rolled dough down on the pizza stone.

10. Bake the naan for 3 minutes, pick up the bread with a spatula, turn it 45 degrees, turn to broil and broil for 1-2 minutes; it’ll start to puff up a bit. It is ready when the surface is a little brown and crusty.

11. Brush a thin layer of butter or ghee before serving.

7. 烤箱预热至500 F, 记得把披萨烤砖摆入一起预热。

注意: 烤箱预热停止之后我继续再烤了十分钟,根据经验,单是预热的话烤箱是热了,但是披萨烤砖温度还是不够的,所以我延长了预热时间。

8. 把面团分成8-10等份, 大约网球大小,放到冰箱里松弛30分钟。

9. 把面团取出,擀开扯成水滴状,厚度在1/4 寸左右。要做蒜香,芝麻或奶酪口味的话,可以在这个时候喷上少许的水,把蒜蓉和切碎的芫荽/芝麻均匀的抹在面团上,撒上一点点细盐,把面饼摆到烤热的披萨烤砖上。 

10. 把馕入烤箱最高温烤3 分钟,然后取出旋转45度,再次入烤箱,转至Broil档,烤1-2分钟至表面带点金黄色。取出抹上一层黄油或酥油即可。

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