Culture | Ginger & spring onion naan – a hearty Indian staple
Ginger and spring onion naan is one of the most popular Indian staples. Photo: Asia Times
Ginger and spring onion naan is one of the most popular Indian staples. Photo: Asia Times

Ginger & spring onion naan – a hearty Indian staple

Naan is traditionally baked in a clay oven called a tandoori but it can also be baked in an ordinary oven or fried with a pan

April 21, 2017 4:23 PM (UTC+8)

Indian flatbread, or naan, traditionally baked in a clay oven called a tandoori, is a well-known accompaniment for curry beef, barbecued lamb and spicy chicken.

Adding ginger and spring onion makes the naan taste like a Chinese spring onion pancake but the former is made by baking while the latter is fried in a pan.

Ingredients:
1 kg flour
1-2 tbsp sugar
1 tbsp salt
250 ml fresh milk
100 ml yoghurt
1 tbsp baking soda
50 ml vegetable oil
15g spring onion
15g fresh ginger
water
garlic and butter (optional)

Method:
Mix the flour, sugar, salt, fresh milk, yoghurt, baking soda and vegetable oil
Add water flour mixture and stir to combine
Cut dough into 15 equal pieces and form each into a ball

Set aside the balls for 1 hour
Press the balls flat into round discs
Bake the discs in a tandoori or an ordinary oven for 5 minutes
Add garlic and melted butter on top

Music: www.benmusic.com
Special thanks to Basmati in Sheung Wan, Hong Kong for providing space for video-shooting
Guest chef: Prem Bhai

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