How to Make Middle Eastern Naan Flat Bread Asian Cooking Recipe Cuisine

Middle East, India Naan (Flat Bread)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 14 Servings

1 (.25 ounce) package active dry yeast

1/2 teaspoon baking soda

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted



Directions:


1. In a large bowl, proof the yeast. (Follow manufacturer's instructions but this usually involves hot water and, sometimes, a little bit of sugar) Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, baking soda and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. (If you are not fond of garlic, feel free to leave this out). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

4. Roll ball of dough out into a thin circle. Lightly oil grill (You can use a brush for this or a towel held by long tongs!). Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

*Cooking depends on how hot your grill gets. If you find it burns easily, feel free to reduce heat to medium-low. You can also do this on top of your stove top burner using an oven rack if grilling is not possible! 

Makes a wonderful side dish or snack! Enjoy!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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