Naan with Prawn Masala
My heart raced quite a bit when i saw this…
It meant i was on the right track!
Seriously, i’ve never thought of making naan at home. When one mentions naan, it somehow means tandoor (the clay oven)… because that’s how naan is baked. No tandoor, no naan?
Just wait and you’ll see why ;)
My homemade naan, topped with cheese and a little parsley flakes :D
(ignore the cheese part.. a little pathetic to be honest.. i used the wrong cheese! grr.. i was hoping .. well, you know.. it’d turn it like those in restaurants!)
It was exactly like the ones we had at Anjappar!
Of course, not comparing with their cheese naan lah, (their cheese naan, i’m afraid.. it’s not replicable! i’ve no idea what cheese they use. simply outta this world — Jurong Point branch, not Little India’s though–) but with the usual plain naan, i must say, mine BOLEH lah! :P
The secret is… to bake in a very hot wok with lid! *wink*
We, who had it (our dinner) in the kitchen while waiting…
It was a tad too time consuming though. Baking 9 naan in wok took us 20 minutes or so. But what almost killed us was the heat. Hovering around the wok doing the flipping and adding the toppings, rolling out the flat bread…. waaahh, we were perspiring like crazy!
Like at Anjappar, we had our naan with Prawn Masala… psstt: my first time cooking Prawn Masala too! Not too bad, Darcy and helper enjoyed it very much but in my opinion, errr… not as good as the restaurant’s! Fine tuning needed ;)
*makes 9 huuugeeee naan*
By Rachel Yau
500g Plain flour
175ml hot milk
100g plain yogurt
1 tsp baking powder
1/2 tsp baking soda
2 tsp yeast
2 tsp sugar (i’ll up it to 3)
1 tsp salt (i’ll up it to 2)
1 tbsp olive oil
1. Place flour, baking powder, baking soda, yeast into a clean mixing bowl.
2. Mix in egg, sugar, salt, oil, yogurt and hot milk and set the bread machine to “DOUGH” setting.
(at Dough, bread machine will be doing the kneading. First proofing is included. Estimated time : 1 hr 30 mins)
3. When the machine beeps, press excessive air out from dough. Divide into 9 equal parts. Roll each part into a ball with your hands. Cover them in a dry towel and rest them for 15 mins. Roll dough into tear shape about 3mm thick.
4. Heat wok on high heat. Once it’s smoking, place the flatbread into the wok and switch to medium heat for 1-2 minutes on each side until golden (i like mine with charred parts a bit here and there :P). Serve them HOT, as dip.