November 18, 2008
Garlic and Red chilly Naan/Flatbread - Oven method
Among all the breads I have posted here, not one is an Indian flatbread (excluding the "chapathis" of course!)
This is where that leaves me... this time staying close to my natural abilities, and came up with my own version of "Naan" which is fondly referred to as the Indian flatbread.
The flour used in this recipe is "Atta", a whole wheat stone-ground flour (Or you may just use the regular whole wheat flour.)
If you are close to an Indian store, try to grab a small bag of this (Atta). They do have heavyweights like the 20lbs. bags! But if you are new to these kinds of breads you may not end up using all of it, so in this case smaller is in fact better! :)
Dried red chillies add a hot zing with the garlicky flavor complementing it perfectly. Being my own creation, I did go a little high on the heat levels, but the recipe listed below uses a saner amount of chillies.
A small tip about removing garlic smell from your hands after peeling them... rub your fingers over a stainless steel spoon keeping both spoon and hands under flowing water. This will remove the stubborn smell from your fingers and prevent it from getting onto other food that you maybe multi-tasking with. Works for me!
And again, this is an oven version of the flatbread, I will be posting other methods of making them sooner or later. This is my first attempt at Naan and I just hope it will get better from now on. Keeping my fingers crossed!
Garlic and Red chilly Naan/Flatbread
Atta/Whole wheat flour - 3 1/2 cups
All purpose flour - 1/2 cup
Yeast - 2 tsp
Warm water - 1/4 cup
Sugar - 1/2 tsp
Garlic - 4 cloves
Crushed dried red chillies - 4-5 (Depending on how much heat you can take)
Salt - To Taste
Olive oil - 3 tbsp + a little for brushing on top of the bread.
Water - To knead bread
Chop and roast the garlic along with dried red chillies in a small pan with olive oil. Set aside.
Add the warm water to the yeast, add sugar, mix well, and let it sit till frothy (about 10 min)
Mix flour and salt, add the yeast mixture, garlic and red chilly flakes and add water enough to form into a not-so-tight ball.
Knead this dough ball for about 15 min to develop the gluten and it should be smooth when you are done.
Coat with a tad bit of oil, cover and let it rest in a large bowl for about 2 hours. The dough will expand.
After a couple of hours, the dough will look like this.
Preheat oven to 425F.
Take it out on a floured board and fold over for about 4 to 5 times and pinch out large lemon-sized balls and roll it out with the help of a rolling pin or just use your hands to spread it out like a pizza dough.
Place on a baking stone or sheet, and bake for about 10-15 min or till it is brown on top.
Brush with olive oil/butter as it comes out of the oven.
Enjoy warm with your choice of vegetables and yogurt to make a nice balanced meal. Or make it extra special with rich gravies.
Sending it off to Susan's Wild Yeast Spotting event