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Indian Naan Bread: Add Toppings or Serve Plain
Indian Naan Bread: Add Toppings or Serve Plain

Before you jump to Indian Naan Bread: Add Toppings or Serve Plain recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are a lot of things that factor into getting healthy. An expensive gym membership and very restrictive diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being intelligent about the decisions you make each day is a start. Looking to get in as much exercise as possible is another. The numbers on the scale aren’t the only indication of your health levels. You want your body to be powerful too.

We hope you got insight from reading it, now let’s go back to indian naan bread: add toppings or serve plain recipe. To cook indian naan bread: add toppings or serve plain you need 13 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make Indian Naan Bread: Add Toppings or Serve Plain:
  1. Prepare 200 grams Bread (strong) flour
  2. Use 1/4 tbsp Baking powder
  3. Prepare 1/2 tbsp Salt
  4. Provide 3 1/2 grams Dry yeast
  5. Prepare 1 tbsp Sugar
  6. Use 75 ml Slightly hot water
  7. Provide 2 tbsp Vegetable oil
  8. Take 3 tbsp Plain yogurt
  9. Prepare The following toppings for the naan are optional and can be omitted
  10. Take 1 tsp Cumin seeds
  11. Get 1 tsp Grated garlic
  12. Get 1 handful Fresh coriander (cilantro) leaves
  13. Prepare 1 tbsp Butter
Instructions to make Indian Naan Bread: Add Toppings or Serve Plain:
  1. Mix the dry yeast into water which is a bit hotter than body temperature. Add the sugar, mix over a pan of hot water to dissolve, and leave in a warm place.
  2. In the meantime, mix the bread flour, salt and baking powder together. You don't have to sift them, but you can if you want to.
  3. Add the yogurt and oil to the flours and mix lightly. Check if the water with the dry yeast is foamy.
  4. Add the dry yeast liquid to the bowl and knead until the dough is smooth and no longer sticks to your hands. This takes a bit less than 10 minutes.
  5. Form the dough into a ball. Oil your hands and rub the oil on the surface of the dough. Leave to rise for 30 minutes to an hour in a warm place.
  6. While the dough is rising, you can make the curry, chop up the coriander leaves to top the naan and so on. Melt the butter, too.
  7. When the dough is puffy and risen, divide it into 3 pieces. Flour a work surface. Roll out each piece of dough with a rolling pin.
  8. Roll out the dough with a rolling pin, If the dough is too thin it will be tough, so make it about 1 cm or so thick. To make a plain naan, go on to Step 11.
  9. Spread the melted butter over the surface of the dough with a spoon. Decide on your toppings. I recommend cumin seeds and fresh coriander leaves.
  10. Add your chosen toppings/spices (I used coriander leaves this time) evenly over the surface. Press them in lightly.
  11. Bake in a preheated toaster oven at 220°C for 3-4 minutes. Keep an eye on the toaster oven as you roll out the next piece of dough.
  12. Done. Repeat steps 8 to 11 for all the pieces of dough. If you use an oven you can bake all 3 pieces at once, and it will be more naan-like.
  13. The naan will puff up. You can also cook them in a non-stick frying pan.
  14. For a plain naan, bake without adding melted butter. When the plain naan are baked, spread a little butter on them.
  15. Naan with cumin seeds smells fantastic.

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