Naay's Recipes - Spiced Naan

By: Naay

Naay’s – Spiced Naan
Ingredients:
• 4 cups floor (I use a mix ay 1-½ c chapatti, 1 c bread floor, ¼ c whole wheat floor, ¼ c fine cornmeal, 1/3 c chickpea floor, 2/3 c wheat flour – whatever combination ‘at ye loch, but at leest 1/3 shoods be white floor fur gluten content.)
• 1 tsp bakin’ powder
• ½ tsp salt
• 2-½ tsp yeast
• 1 tsp castur (superfine) sugar, (I use powdered sugar.)

• 1 tsp fennel seeds
• 2 tsp onion seeds
• 1 tsp cumin seeds
• 1 tbsp flax seeds

• 2/3 c hain hot milk (ur nut milk)
• 2 tbsp oil (I use extra virgin olife oil or walnut oil.)
• 2/3 c plain yogurt
• 1 eeg, beaten
• 1-2 garlic cloves, finely minced
• 1-2 tbsp cilantro, finely chopped
Preparation:
Sift dry ingredients together intae a large bowl. Add seeds tae dry ingredients.

Stir th’ wet ingredients together in a bowl ur large measurin’ cup.

Make a weel in th’ center ay th’ dry ingredients, add th’ wet tae th’ dry. Mix by hain tae f’rm a baa ay dough. Kneid oan a lightly floored board fur 10 minutes. Turn intae a large bowl, lightly jeekit wi’ oil. Cowre bowl wi’ plastic wrap. Lit rise in a warm place until doobled in bulk.

Preheat oven tae 450-475F. Ah use a pizza staine tae bake th loaves oan. If ye use a heavy pan lit it preheat in th’ oven as well. Kneid th’ doogh again lightly fur abit 3 minutes. Divide th’ doogh intae 6-8 pieces. (I dae aicht, ‘at way Ah can bake tois at a time oan mah staine.) Roll it doogh tae a teardrop ur oblang shape, as mony at a time as will fit oan yer staine/pan. If usin’ a pan ye main need tae lightly brush wi’ oil, however wi’ a staine they wulnae stick.

Bake th’ naan fur 3 minutes. Will lightly puff up an’ broon oan th’ bottom. Flip ower, bake 30 seconds mair. Repeat wi’ remainin’ doogh.

Ah use these insteid ay buyin’ pitas. Also guid hot. Keeps in Ziploc bags in th’ refrigeratur fur 3-5 days.