The recipe I have is more like your first one--it's yeasted. But it can be cooked on the stovetop (I think I must have converted the measures from weights to volumes, which is what I'm used to here in the states):
3 1/3 cups of flower (extra for rolling) 1 1/3 tbsp. yeast 2 tsp. salt 1 tsp. cumin seeds 1 tbsp. sesame seeds 2/3 cup unflavored yoghurt 1 cup warm water 2 tbsp. melted butter oil for pan
combine flour, yeast, salt, seeds add in yoghurt, water, butter mix, then knead
let rise for 2-4 hours (!) punch down, knead again, divide into pieces
roll out each piece
cook in frying pan at a fairly high heat--just oiling the pan lightly for each piece. It bubbles up (like naan!) and then you turn it over.
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This wasn't the recipe I was inspired to try - I remembered where I'd seen it and looked for it. It certainly seems easier than a yeast-based one: http://www.bbc.co.uk/food/recipes/database/naan_86626.shtml
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3 1/3 cups of flower (extra for rolling)
1 1/3 tbsp. yeast
2 tsp. salt
1 tsp. cumin seeds
1 tbsp. sesame seeds
2/3 cup unflavored yoghurt
1 cup warm water
2 tbsp. melted butter
oil for pan
combine flour, yeast, salt, seeds
add in yoghurt, water, butter
mix, then knead
let rise for 2-4 hours (!)
punch down, knead again, divide into pieces
roll out each piece
cook in frying pan at a fairly high heat--just oiling the pan lightly for each piece. It bubbles up (like naan!) and then you turn it over.
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