November 25, 2022 - 2:49pm
Mumbai Muslim naans
Hello all. I'm a newbie home-baker. I crave the breads from back home that are not available in NA. So I am trying to create them here. I made these naan breads that are unique to Mumbai city and available in 2-3 bakeries primarily found in one particular Muslim neighborhood. The naans are available in 3-4 sizes (diameter). They are usually eaten with meat dishes having gravy as they soak up all the goodness.
Here's my handiwork:
Watch these naans sold at local bakeries in Mumbai here:
Nice work, Jane Doe. Many bakers on TFL got started because they wanted to recreate a long-lost taste from childhood or a former home. I've not seen naans like the ones in the video. Yours look lovely and I hope we see more of your bakes. –AG
Thanks for your encouragement. I'm no baker, but I'm am an extraordinary home-cook. I'm glad I could recreate them without having any good recipe to follow, because they are so unique to Mumbai.
How wonderful trying to recreate a bread from back home. You should be proud, they look really delicious.
Hey Benito, I'm from GTA, too.
So nice to “meet” you Jane and nice to have another baker from around the GTA here. Enjoy your naan and your weekend.
They taste wonderful with mouth-watering Mughlai meat dishes such as nihari, etc.
Nihari - Wikipedia
I'd love to hear about the flour you use and your process. I've always enjoyed naan but they look quite different from yours.
I made some attempts with that Golden Temple durum flour and my air fryer back in the spring and they weren't too bad. :)
I used Robinhood unbleached AP flour, oil, 1 egg, instant yeast (Red Star Platinum yeast - which is very hard to find in grocery stores), salt and a little yogurt.
I can send you my recipe in pdf version.
I used 1" walled Crown aluminum cake pans to proof and bake the round ('gol') naans. I placed the naan pans on a pre-heated baking stone (bought from William Sonoma). The diamond-shaped 'lambe pavs" were baked in a greased Nordicware rectangular baking pan and I cut the rectangular dough before the final proof with an Oxo bench scrapper and gently leaving some space between the cuts.
Hope this helps.