3 3/4 cup unbleached,all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 3/4 cup plain yogurt
1 soft unsalted butter
Directions
Sift the flour, baking powder, and salt into a bowl. Slowly add as
much yogurt as you need to gather the flour together and make a soft,
resilient dough. Knead for about 10 minutes and form a ball [the
dough, not you. -S ] Put the ball in a bowl and cover the bowl with a
damp dishcloth. Set aside in a warm place for 1 1/2 - 2 hours. Knead
the dough again and divide into nine equal parts. Keep them covered.
Heat a cast-ironed skillet or griddle over a lowish flame. Preheat
the broiler. Take one of the parts of dough and make a ball out of
it. Flatten it and then roll it out on a lightly floured surface
until you have a round that is about 1/8 inch thick. When the skillet
is very hot, pick up the naan and slap it onto the heated surface.
Let it cook slowly for about 4 to 5 minutes. It will either puff up
completely or partially. Now put the whole skillet under the broiler
for 1 to 1 1/2 minutes or until the puffing-up process completes
itself and there are a few reddish spots on the naan. Remove the naan
with a spatula and brush with butter if you like. Make all of the
naans this way, keeping them stacked and covered with a clean
dishcloth. Serve hot. If you wish to have the naans later, wrap them
in a plastic bag when they have cooled. Before you eat, wrap as many
as you need in aluminum foil and heat in a 400 degree oven for 15
minutes.
Servings: 9 servings
Lacto: Naan Recipe brought to you by Recipe Ideas
Categories: Miscellaneous
The History of Recipes
It is possible to trace the history of `recipes` way back into the far past, certainly as far into history as pharonic Egypt, and possibly even further than that. Having said that, these, ancient cook books were just very simple pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts describing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. This early Roman chef tells us how the Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, such as coriander, parsley, and basil. These new culinary innovations caused a surge in manuscripts on food, the majority of which are kept safe in private cookery archives. By the time we get to the 1900s, cooking books are in high demand, as a result of increased literacy, people having more free time and a general increase in wealth. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Lacto_ Naan recipe.
