Friday, January 25, 2013

Almond Laced Saffron Naan with Raisins Recipe

The oven-baked flat-bread naan has many variations, including those livened up with golden raisins and spices.

Makes: 12 naans


4 cups unbleached all-purpose flour
plus additional for dusting

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon salt

1 teaspoon active dry yeast

1/2 cup plain yogurt

1 large egg, slightly beaten

3 tablespoons oil

1 teaspoon saffron threads dissolved in

2 tablespoons hot milk

1/2 cup warm, whole, or 2% low-fat

1/4 cup plus 2 tablespoons warm water
Thinly sliced almonds

1/2 cup raisins

Cornmeal for the peel or baking sheet

1. Combine the flour, baking powder, sugar, salt, and yeast in a food processor, and
pulse until mixed. Add the yogurt, egg, oil, and saffron mixture. Pulse until crumbly.
With the machine running, gradually add milk, then the water through the feed
tube in a steady stream. Process until the dough comes together into a ball and
begins to clean the sides of the bowl.

2. P lace dough on a work surface; lightly coat both your hands with oil and knead
well for 6 to 8 minutes, the dough should be medium-soft, and hold an impression
when pressed. Form into a smooth ball, cover loosely with kitchen towel and let rest
in a draft-free spot for 4 to 6 hours or until the dough doubles in volume.

3. Lightly oil your hands, punch down the dough, and place on a floured work surface
and knead briefly until smooth. Divide into 12 portions, and roll each portion
between your hands to form a smooth ball, put on a baking sheet about 2 inches
apart and cover with a kitchen towel; set aside until the dough doubles in volume,
for 15 minutes. Place a ball of dough on lightly floured work surface and roll it out
into a 5-inch circle or oval shape and a tad more than 1/8-inch thick, dusting lightly
with flour as necessary. Sprinkle some almonds and raisins; press firmly and finish
the naan.

4. Repeat with remaining dough. Brush the tops of each naan with water, oil, or butter.
Preheat the oven to 500°F. Sprinkle cornmeal on a baker’s peel or the backside of a
large baking sheet. Place 2 to 3 naans on prepared baker’s peel or sheet, brush the
tops with water, slide naans directly onto the pizza stone or quarry tiles (do not use
a baking sheet). Bake 4 or 5 minutes until lightly

Source:The Dance of Spices: Classic Indian Cooking for Today's Home Kitchen

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