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For 12 Naans, you will need:



Nutritional information:

Whole recipe
Calories
2247
112%
Proteins
62g
24%
Carbohydrates
387g
37%
Fats
50g
8%
 Per 100 g 
Calories
246
12%
Proteins
7g
3%
Carbohydrates
42g
4%
Fats
5g
1%
 Per piece 
Calories
187
9%
Proteins
5g
2%
Carbohydrates
32g
3%
Fats
4g
1%
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  • Recipe seen 59,078 times
Rating
  • Already noted 5 times
  • Average note : 1.6/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 32 min.
Resting : 3 hours
Cooking : 10 min.
Start to finish : 3 hours 42 min.
Preservation : 1 or 2 days wrapped in a cloth. They also freeze well.


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How much will it cost?

 For 12 Naans : 1.32 €
 Per Naan : 0.11 €

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 Note : These prices are only approximate. Read more...



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Next message on 2014-09-21

Step by step recipe:


1
Mix 120 ml whole milk and 120 ml water, then add 10 g caster sugar and 5 g fine (or table) salt.
Naan : Photo of step #1
2
Sieve 450 g flour into a food procesor bowl, add 1 egg, 10 g yeast and pour in the milk and water mixture.

Add 100 g leaven if you would like a stronger flavour.
Naan : Photo of step #2
3
Start the food processor on slow speed and knead for 10 minutes until the dough is evenly mixed.
Naan : Photo of step #3
4
Transfer the dough to a large bowl, cover with a sheet of plastic and leave to rise in a warm place for about 2 hours, until the dough has doubled in volume.
Naan : Photo of step #4
5
After this, divide the dough into pieces of about 100g and roll into balls (the dough will be rather sticky at this stage, so use plenty of flour).

Dust the tops of the balls with flour, cover with a sheet of plastic and leave to rest for one hour.
Naan : Photo of step #5
6
Preheat the oven to 240°C (460°F) and put a baking sheet in the bottom to heat up as well.

Roll out the balls of dough using your hands (still using plenty of flour) to produce fairly thin discs.
Naan : Photo of step #6
7
Place each disc on the burning-hot baking sheet and bake until the naan is well risen and browned on the top.

Those fortunate enough to have a proper bread oven can cook their naan by the open fire method, like pizzas.
Naan : Photo of step #7
8
Prepare all the naans this way.
Naan : Photo of step #8
9
If you like, you can brush the top of the naans just after they come out of the oven with melted butter or, better still, with ghee, the Indian clarified butter with its distinctive taste.
Naan : Photo of step #9
10
Possible variations: for naan with seeds, mix them into the dough at the end of kneading: a handful of sesame seeds, linseeds, poppy seeds, etc.
Naan : Photo of step #10
11
Or you can even make cheese naans by folding the dough over onto a layer of soft cheese or cheese spread.
Naan : Photo of step #11

Remarks:

Nothing beats freshly made naans, so make them at the last minute if you possibly can.

Source:

Home made, based on internet.

Last modified on: September 25th 2011

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Nota: Rollover photos with your mouse to see recipe title.

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Next message on 2014-09-21

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