I make chapati style roti using ata from the indian store…i want to venture into nan making but was wondering if i have to use white all purpose flour or can i use the ata or wheat flour?
I dont think you can amelie, Ive never had wholewheat naan before :)
Okay naan from Thap's country kitchen:
3 ½ cups of plain white (all purpose) flour.
30g of fresh compressed yeast OR 1 sachet of dried yeast
¾ cup of luke warm water
3 teaspoon of sugar
¼ cup of yogurt
1 egg
¼ cup of melted butter
1teasp of salt
2 tbsp of sesame seeds
1-If using fresh yeast, sprinkle yeast with 1/4cup of luke warm water and leave to soften in a small bowl. Add sugar stir and leave in a warm place for 10 minutes or until it starts to froth. This is to test the yeast is live. If it doesn’t froth, then start again with a fresh batch of yeast.
2-Stir yoghurt until smooth. Then mix with the rest of the sugar and remaining cup of luke warm water, egg, melted butter and salt. Stir in yeast mixture (using dried yeast, add to flour and not the liquid mixture).
Put 2 cups of flour bowl and mix well. Pour liquid mixture into the centre and beat well with a wooden spoon until smooth batter.
Add remaining flour gradually until able to knead with hands and stiff dough is formed.
3-Knead for 10-12 minutes or until dough is smooth and elastic, using as little extra flour as possible.
Place dough into greased warm bowl and cover with cloth. Place in a warm place until dough doubles in size. A finger pushed into the dough leaves an impression.
4-Punch down and divide mixture into 10-12 balls. Leave to rest for 10 minutes.
5-Preheat oven to 230 degrees Celsius (450 degrees Fahrenheit). Put 2 ungreased baking trays into the oven and preheat them.
6-Pat dough into circles keeping them thin in the centre and thicker around the rim, then pull one end outwards making a tear drop shape. They should be approximately a hand span long. Brush with melted butter and sprinkle with sesame seeds.
7-Put 2 or 3 leaves on each tray for a round 10 minutes or until golden brown.
OR
Pat dough into circles and roll gently with a rolling pin, Heat tavaa or griddle, place loaf onto warm tavaa and then brush the top side with melted milk. Once leaf is slightly raised and underside is golden brown, place leaf under the warm grill using an egg flip (long slotted spoon) until golden brown.
Remove and brush with melted butter. Repeat process for all leaves.
I'll put up some pics next time I make 'em made keema naan the other day, boy was they nice...yes they was!
Thanks guys,
Thap you're my recipe guy!
Ok so we have 2 bags of whole weat ata and a HUGE bag of ata that's never going to get used up!!!
Amelie, I tried whole wheat naan. It didnt turn out the way it shouldve , but I think it was my fault. I am going to try it again in a couple days and see what happens this time.