NAAN

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.