lalala...
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I recently made another Indian dish called Chickpea Masala. What better to go with it than naan bread. My mom have found a recipe awhile back that she wanted to try, so we decided to make it. It was so delicious!
Ingredients:
- Dough:
- 8 3/4 oz flour, plus extra for dusting
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 4 1/2 fl oz milk
- 2 Tbsp vegetable oil
- 1 oz flaked almonds
- Filling:
- 2 1/2 oz pistachios, shelled
- 1 1/4 oz raisins
- 1 1/2 tsp sugar
Steps:
- Sift together the flour, sugar, salt, and baking powder in a bowl.
- Mix the milk and oil together in a separate bowl. Make a well in the center of the dry ingredients and pour in the liquid ingredients.
- Slowly mix together the dough by working from the center, bringing the flour from the edges of the well until you have a smooth, soft dough.
- Knead for 8-10 minutes, adding a little flour if the dough is too sticky.
- Place dough in an oiled bowl, cover with a damp paper towel, and leave in a warm place for at least an hour.
- For the Filling: In a blender, pulse together the pistachios, raisins, and sugar until the mixture forms a coarse powder.
- Preheat the oven to 350 degrees F.
- The dough will rise a little while it rests. Once it has risen for about an hour, knock it back and form into six equal-sized balls.
- Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling, then stretch to create about a one-inch margin around the edge.
- Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.
- Gently roll out each naan into a teardrop or oval shape. Sprinkle with the flaked almonds. Press the almonds into the dough a little bit so that they stay on.
- Place the naan on a hot baking sheet and bake for about 1-2 minutes, then turn over and bake for another 1-2 minutes. NOTE: Use a baking stone if you have one, I found that it worked the best.
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