Sweet Naan is a soft yellow-coloured sweetened bread flavoured with fennel seeds and is a Ramadhan classic for those of us from certain parts of East Africa (mainly Kenya and Tanzania). The subtle sweetness and aromatic flavour of this delicious bread pairs beautifully with the spicy richness of either meat or chicken curry. It is also a wonderful accompaniment to our world-famous Kenyan Chai!
This same recipe can either yield two classic sized sweet naans OR can be shaped into smaller scones. The fennel seeds can be omitted if one wants to make plain sweet Kenyan Style scones (which resemble Hawaiian bread rolls). Perfect for making mini party sandwiches or sliders! Or you can add raisins in the dough for a batch of fruity rolls that you could toast up, slather with butter and enjoy with a cup of hot tea.
In a large bowl, add the yeast and a tablespoon of sugar. Pour the warm water over it. Cover and set aside for 10 minutes to allow the yeast to proof and get frothy.
Ingredient Dough Naan (no Yeast!)
In the meantime, add the food colouring to the warm milk and stir to combine. Check to see if the colour is to your liking, it should be a light orange-yellow shade, not too dark. The shade of food colouring that I prefer to use is called ‘Egg Yellow’.
Now add this coloured milk to the yeast mixture, followed by the sugar and melted margarine/oil. Stir gently, then add in the beaten egg (if using), fennel seeds, baking powder, milk powder, salt and gradually add in the flour. Start with 2 cups of the flour while stirring with a spoon, then gradually add in the remainder until the dough comes together.
Dust some flour on your work surface then tip out the dough. If you plan on adding raisins, now’s the time to sprinkle them onto the stretched out dough. Knead for about 10 minutes. The dough needs to be very soft, almost sticky. So be careful with adding the flour, just add enough to be able to work with the dough during kneading and if it gets too tacky to handle, dust the surface again with some flour or very lightly oil your hands and keep kneading.
Naan Bread😋. #themechallenge Recipe By Cooking_with_rahma
When done kneading, apply a light coat of oil to the ball of dough and put it back into the bowl. Cover and place it in a warm area to rise. It should take between an hour or hour and a half for the dough to double in size.
Once risen, punch the dough down and give it a quick knead to get rid of any big pockets of air, then divide the dough into 2 balls. Flatten the naans on a greased or lined tray to a width of about 7 to 8 inches each. Alternatively you can shape into 12 smaller balls and place them close to each other to form scones. Cover with a light cloth or cling film and let the naans/scones rise a second time for about half an hour.
Preheat the oven at 180 C. Brush the naans/scones gently with milk (or egg wash) and then bake for about 15 minutes or until golden brown. If they have not taken colour during the baking time, place the baking tray closer to the top element/grill of your oven and keep an eye on them as they bake.
Easy Two Ingredient Naan Bread Recipe
Remove the baked bread onto a rack to prevent the bottom from getting soggy and brush them with some melted butter for an added shine. Cover with a cloth until you are ready to serve.
We are two friends with the same name (just spelt slightly different) who share the same vision and dream. Together we’ve partnered up and developed a site where you and your loved ones can discover or re-kindle your passion for cooking. FKF.com is born!Nothing says warmth, comfort and satisfying like homemade Naan. Naan is just simply an Indian Flat bread that is usually a side dish for Butter Chicken, Chicken Curry or Chicken Marasala. It is so easy to make that I have no idea why I never made it before. I promise you once you make your first batch you will want to make Naan all the time! I made ChickenCurry before and now I regret why I did not think of making Naan to go with it. But no worries, I will soon make that beautiful combo soon. Naan is so delicious and if you have ever had it at a restaurant - unless it is an authentic Indian restaurant - you will never want to eat bought Naan again. Homemade Naan is way better than the store bought that you do not know how long it has stayed.Freshly made Naan will go so fast you will probably not have any left overs. Served warm with your favorite curry, you will have none left for the next day!
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)
Al Lago Wines
Continue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sure
Oil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to rise
You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry out
Quick Naan Without Yeast Recipe
Heat a heavy cast iron pan, skillet or tawa. Lightly brush the aurface with a little oil. Place the rolled out dough on the hot pan and let it start to cook
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)Make a hole in the center of the flour, sugar and yeast mixture. Add in the yogurt. Start mixing with a spoon until the dry and wet ingredients start to combine. Use your hand to start kneading the dough that will now start to come togetherContinue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sureOil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to riseAfter one hour the dough will have doubled in size. Punch the dough down before you begin working on it againLay the dough on a lightly floured surface, knead for a few seconds. Divide the dough into 8 pieces by cutting with a knife or pizza cutter. Cover the rest of the dough as you begin to roll one of the piecesRoll out the pice of dough into a round shape or tear shape to 1/8 inch or your desired thickness You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry outHeat a heavy cast iron pan, skillet or Tawa. Lightly brush the surface with a little oil. Place the rolled out dough on the hot pan and let it start to cookBubbles will begin to form at the top and then once it puffs up flip it on the other sideSpread the melted butter on the first side. Be as generous as you would like. Turn it over. Spread butter on the second side of the Naan, then remove from the heatKeep warm covered with clean towel as you finish the rest of the Naan Bread. Sprinkle with Cilantro as garnish and serve warm with Butter Chicken or Chicken Marasala
Remove the baked bread onto a rack to prevent the bottom from getting soggy and brush them with some melted butter for an added shine. Cover with a cloth until you are ready to serve.
We are two friends with the same name (just spelt slightly different) who share the same vision and dream. Together we’ve partnered up and developed a site where you and your loved ones can discover or re-kindle your passion for cooking. FKF.com is born!Nothing says warmth, comfort and satisfying like homemade Naan. Naan is just simply an Indian Flat bread that is usually a side dish for Butter Chicken, Chicken Curry or Chicken Marasala. It is so easy to make that I have no idea why I never made it before. I promise you once you make your first batch you will want to make Naan all the time! I made ChickenCurry before and now I regret why I did not think of making Naan to go with it. But no worries, I will soon make that beautiful combo soon. Naan is so delicious and if you have ever had it at a restaurant - unless it is an authentic Indian restaurant - you will never want to eat bought Naan again. Homemade Naan is way better than the store bought that you do not know how long it has stayed.Freshly made Naan will go so fast you will probably not have any left overs. Served warm with your favorite curry, you will have none left for the next day!
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)
Al Lago Wines
Continue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sure
Oil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to rise
You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry out
Quick Naan Without Yeast Recipe
Heat a heavy cast iron pan, skillet or tawa. Lightly brush the aurface with a little oil. Place the rolled out dough on the hot pan and let it start to cook
Pour flour, sugar and the instant dry yeast into a large bowl. (If using active dry yeast, put the yeast in a bowl with the water and let it sit until it froths up)Make a hole in the center of the flour, sugar and yeast mixture. Add in the yogurt. Start mixing with a spoon until the dry and wet ingredients start to combine. Use your hand to start kneading the dough that will now start to come togetherContinue kneading until the dough starts to come off the sides of the bowl. You need to knead the dough until it becomes soft and shiny. This will take TEN minutes. Do not estimate the time, make sure it is 10 minutes! Set the timer just to be sureOil the bowl slightly and put in your dough. Cover and let sit in a warm place for exactly one hour. If your place is not warm enough you can turn on the oven, let it heat up a bit, turn it off and put your covered dough to riseAfter one hour the dough will have doubled in size. Punch the dough down before you begin working on it againLay the dough on a lightly floured surface, knead for a few seconds. Divide the dough into 8 pieces by cutting with a knife or pizza cutter. Cover the rest of the dough as you begin to roll one of the piecesRoll out the pice of dough into a round shape or tear shape to 1/8 inch or your desired thickness You can roll out all the dough for easier cooking, just make sure to keep them covered so they do not dry outHeat a heavy cast iron pan, skillet or Tawa. Lightly brush the surface with a little oil. Place the rolled out dough on the hot pan and let it start to cookBubbles will begin to form at the top and then once it puffs up flip it on the other sideSpread the melted butter on the first side. Be as generous as you would like. Turn it over. Spread butter on the second side of the Naan, then remove from the heatKeep warm covered with clean towel as you finish the rest of the Naan Bread. Sprinkle with Cilantro as garnish and serve warm with Butter Chicken or Chicken Marasala
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