Indian
Indian - Breads and Flatbreads
Rasmalai Naan Bread
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups plain flour (maida)
- • 1 tsp instant yeast
- • 2 tbsp sugar
- • 1/2 tsp salt
- • 1/2 cup warm milk
- • 1/4 cup water
- • 2 tbsp ghee
- • 1/4 tsp saffron threads
Preparation Steps
1
Phase 1
Crush the saffron into the warm milk and rest 10 minutes.
2
Phase 2
Dissolve the yeast and sugar in warm water and rest 10 minutes.
3
Phase 3
Mix the flour and salt with the milk and yeast mixture; knead in the ghee into a soft dough and rise 2 hours.
4
Phase 4
Divide into balls and roll each into a thin disc.
5
Phase 5
Bake on a hot tawa or in a hot oven until golden with charred spots.
6
Phase 6
Brush with ghee and serve warm.