I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday 23 January 2016

Naan.





Naan.

Serves 6

Equipment:
Oven trays lined with greased foil.

In a jug, put in
-300ml lukewarm milk,
-1tbsp caster sugar,
-2tsp dried yeast.
Stir and leave aside for 15 minutes.

In a small bowl put in
-1 egg,
-2 tbsp vegetable oil.
Whisk together and leave aside.

In a large bowl, put in
-500g plain flour,
-1tsp salt.
-1tsp baking powder.
Stir to combine.
Make a well in the centre, leave aside.

When the yeast is ready, add that to 
-flour bowl, follow by
-egg mixture. 
Bring to a rough dough with your hand. It should be sticky. Knead in the bowl for a couple of minutes. Cover and leave aside to rise at room temperature, around 2 hrs.

Preheat oven to 220c fan forced, place oven trays in to preheat, for at least 10 minutes.

When ready, divide into 6 equal portions.
Roll each into a tear shape of around 15 cm at its widest point and 25 cm long.
Place on greased foil. Put on pre baked trays.
Bake 5-7 minutes.

Garlic Nann.

In a frying pan, fry
-2 cloves chopped garlic, until slightly golden. Leave aside.

Place cooked Naan on a large plate, brush on garlic oil and sprinkle over some fresh coriander.



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