English
Jeg har spist de aller beste. Naan-brødene. Jobb brakte meg ofte til India for noen år siden og de smakte like himmelsk hver gang.
Aldri mulig totalt å gjenskape vil jeg hevde, fordi smaken av naan-brød i India er en blanding av opplevelser, kontraster, smaker og stemninger som kun er mulig i India. Men vi har likevel gjort flere forsøk hvor sommerens var svært vellykket. En bakerovn er et godt utgangspunkt. Den kan nemlig komme opp i en temperatur på rundt 400-500 grader, mens en tandoriovn kommer opp i en temperatur på cirka 480. Både naan og tandorikylling er perfekt i bakerovn siden begge deler skal stekes i glovarm ovn og i bakerovnen kan du steke både tandorikylling og naan-brød etter hverandre på 5 minutter.
Ingredienser Naan-brød:
- 2 dl. vann (lunkent)
- 2 ss. sukker hvor 1 ss røres ut i lunkent vann
- 0,5 ts. tørrgjær
- 4,7 dl. hvetemel
- 0,5 ts.bakepulver
- 3 ss. yougurt
- 2 ss. olivenolje
- Smeltet, klarnet smør for pensling
Ingredienser Tandori-kylling
- 1 hel kylling
- Malt koriander
- Korianderfrø
- Hvitløk
- Chili
- Spisskummen
- Gurkemeie
- Salt
Fremgangsmåte Kylling tandoori:
- Del kyllingen i fire.
- Gni den rikelig inn med koriander (gjerne også knuste korianderfrø), hvitløk, chili, spisskummen, gurkemeie, litt salt. Skulle du tilfedligvis ha laget litt mangochutney i forkant slik vi hadde, kan du kjøre like deler chutney og nøytral olje i en food-prosessor og helle over kyllingen sammen med krydderblandingen. La det stå over natten i kjøleskap eller så lenge du har tid.
- Anrett gjerne kyllingbitene på noen skiver stekt løk i stekefatet. Vi lot kyllingen stå å gjøre seg varm og saftig på 70 grader i stekeovnen i cirka 1 time mens vi gjorde ferdig naan-brødene til steking. Slik blir kyllingen supersaftig. Sett stekefatet inn i en så glovarm bakerovn som du bare kan få, til kyllingen nesten begynner å se brent ut.
- Server med nystekte naan-brød, basmatiris og mangechutney.
Fremgangsmåte Naan-brød:
- Sukker og gjær røres ut i lunkent vann. La dette stå 10 minutter til det begynner å skumme.
- Bland alt sammen til en fin og løs deig. Ha deigen over i en smurt hevebolle og la deigen heve i 2-3 timer. Bruk endel mel på bordet, men deigen skal være ganske løs.
- Del deigen i 4 emner som får heve 20 minutter.
- Kjevle ut til dråpeformede leiver på 3-4 millimeter tykkelse.
- Naan-brødene skal stekes i vanvittig varm ovn! Dersom du bruker stekeovn, setter du ovnen på 275 °C, og legger emnene på en bakepapirkledd stekeplate og steker dem midt i den varme ovnen i 2 – 4 minutter.
- Pensle de nystekte naan-brødene umiddelbart med klarnet smør.
God appetitt!
Some like it hot
I believe I have eaten the best naan bread ever. A few years ago my job brought me frequently and lengthy to India. The naan bread tasted like heaven each time. Impossible to recreate to perfection I would argue, because the taste of naan bread in India is also a mixture of sensations, contrasts, tastes and moods. We still keep trying to make perfect naan and the attempt this summer was very successful. A wood fired oven is a good starting point. An oven like that can actually reach a temperature of about 752 -932 degrees F while a tandoori oven reaches a temperature of about 932 degrees F. Both naan and tandoori chicken are perfect in the wood fired oven because they operate pretty much at the same extreme heat which is far beyond a commercial kitchen stove could go.
Ingredients:
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
2 cups all-purpose flour - 1 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- Melted butter for slathering on the finished naans
- Coarse sea salt for sprinkling
Directions Naan bread:
- In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it’s frothy, about 10 minutes.
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
- When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky. Separate the dough into 64 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
- Shape the naan, cover them and leave them in a draught-free place until doubled in size.
- Bake at 500° F for 4-5 minutes until top is golden brown and bubbly, and flip the nan.
Directions Chicken tandoori:
- Cut the bird into four pieces.
- Rub it generously with coriander, garlic, chili, cumin, turmeric, salt. Should you happen to have some mango chutney at hand, mix it up with an equal part of neutral oil. Mix this up with the spices and drench the chicken. Leave in the refrigerator over night or as long as youǜe got time for.
- For extra moist chicken, leave it in the kitchen stove on 70 degrees C or so while setting the table and preparing naan and rice. Right before serving chuck the chicken in the super hot wood fired oven until it almost look burned. Stay alert, it happens quickly.
Bon appétit!