Wednesday, 16 March 2016

RABIA'S NAAN BREAD


My favourite naan bread
30ml oil
60ml sugar
30ml butter, melted
5ml salt
1 egg, beaten
375ml lukewarm milk
fennel, white poppy
or sesame seedes for sprinkling
4x250ml Cake Flour
10ml fennel seeds or whole aniseeds
1 packet instant dry yeast

- Preheat oven to 180°C and prepare a round cake tin.
- Cream oil, sugar, butter/margarine and salt well.
- Add egg and milk. Mix well. In a separate bowl, sift together
flour. Add fennel seeds or aniseeds. Sprinkle with yeast and mix through.
- Add liquid mixture to flour, mix into a soft dough.
- Knead for 15-20 mins, until dough is smooth and elastic.
- Leave dough in a large bowl to double in volume.
- Divide mixture into 2. Shape each half into a sausage and cut into
equal sized pieces.
- Shape pieces of dough into a round roll. Shape the dough as follows:
With the piece of dough on the work surface, cup the dough with the palm
of your hand. Do not lift dough from the surface. Now gently roll dough with the
palm of your hand in an anti-clockwise direction until a smooth well-shaped roll
is obtained. Repeat this technique with the rest of the dough.
- On completing the shaping of the rolls, place each roll next to one another in a prepared
round tin. Brush with beaten egg and sprinkle with seeds. Leave to double in size.
- Bake for 20 mins or until cooked through. Remove from oven, allow to rest for 5 mins
and decant from cake tin.
- Makes 12 - 15 rolls
- Serve with South Indian Butter Chicken

Courtesy of Shanaaz Parker

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