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!

我尝试过好几个烤箱版的印度馕食谱,出来的效果都不错,但这次用的食谱做出来的食谱最好。虽然家里的烤箱没办法达到印度Tandoor烤箱的800-1000华氏度高温,因此烤制时间被迫加长,因为面团含水量高,烤出来的馕仍然达到外酥内嫩的效果,非常好吃。

食谱根据以下网站调整:  http://www.kingarthurflour.com/recipes/grilled-naan-recipe


Recipe adapted (with some modification) from King Arthur Flour Website:
http://www.kingarthurflour.com/recipes/grilled-naan-recipe

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

Dough: 
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

Others:
Minced garlic & Chopped Cilantro
Sesame seeds
Shredded Cheese

面种: 
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 

面团: 
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 

其它:
蒜蓉 和 切碎的芫荽
芝麻 
奶酪丝


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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