Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
Special equipment needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
Step-by-step instructions:
1. In a mixing bowl, combine the flour, yeast, sugar, salt, cumin seeds, coriander, turmeric, and garlic powder.
2. Add the warm water, yogurt, and vegetable oil to the dry ingredients. Mix until the dough comes together.
3. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover it with a damp cloth. Let it rest for 1 hour in a warm place until it doubles in size.
5. Preheat the oven to 450°F (230°C).
6. Divide the dough into 6 equal portions and roll each one into a teardrop shape.
7. Place the naan bread on a baking sheet and bake for 8-10 minutes until they are golden brown.
8. Brush the naan bread with melted butter and serve hot.
- Time:
Preparation time: 15 minutes
- Resting time: 1 hour
- Cooking time: 10 minutes
Temperature:
- Oven temperature: 450°F (230°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 190
- Fat: 6g
- Carbohydrates: 29g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Active dry yeast can be replaced with instant yeast.
- Greek yogurt can be used instead of plain yogurt.
- Ghee can be used instead of vegetable oil.
Variations:
- Add chopped cilantro or mint leaves to the dough for a fresh flavor.
- Sprinkle sesame seeds or nigella seeds on top of the naan bread before baking.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Knead the dough well to develop gluten and make the naan bread soft and chewy.
- Brush the naan bread with melted butter or ghee to keep them moist.
Storage instructions:
- Store the naan bread in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat the naan bread in a preheated oven at 350°F (180°C) for 5-7 minutes until warm.
Presentation ideas:
- Serve the naan bread on a platter with a bowl of hummus or tzatziki dip.
Garnishes:
- Sprinkle chopped cilantro or parsley on top of the naan bread before serving.
Pairings:
- Jira-spiced naan bread pairs well with Indian curries, kebabs, or tandoori chicken.
Suggested side dishes:
- Serve the naan bread with a side of basmati rice or roasted vegetables.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the naan bread is not rising, make sure the yeast is fresh and the water is warm.
Food safety advice:
- Make sure to wash your hands and utensils before handling the dough.
- Use a food thermometer to check the internal temperature of the bread (should be at least 165°F or 74°C).
Food history:
- Naan bread is a traditional Indian flatbread that has been around for centuries.
Flavor profiles:
- Jira-spiced naan bread has a warm and earthy flavor from the cumin seeds and coriander, with a hint of garlic and turmeric.
Serving suggestions:
- Serve the naan bread as a side dish or as a base for sandwiches or wraps.
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Region: Indian