
BANGSAMORO HALAL CUISINE
with Maria Fhebie Ortil
Assalamu Alaykum! For this week issue of the Philippine Muslim Today under Volume 2, No. 41 covering the date of March 25-30, 2022, I will discuss with you a type of bread known as Naan commonly served in Indian Restaurants. However, this is still a Halal food.
Naan – is an easy naan bread recipe using a cast-iron skillet. Soft, puffy, with beautiful brown blisters just like in Indian restaurants.
Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.

INGREDIENTS
1 teaspoon sugar
1/2 cup warm water
1/4 oz. (2 1/4 teaspoons) active dry yeast
2 1/4 cups all-purpose flour
1/2 cup plain yogurt
1/2 teaspoon salt
1 tablespoon oil
some oil, for greasing the skillet
3 tablespoons melted butter
INSTRUCTIONS
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well.
- The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
- Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.
- Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side.
- Repeat the same until all dough are done.
- Brush the naan with the melted butter, serve warm.