Muslim Naan using Tangzhong method

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Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new.

                                                                                                             ~ Ursula K. LeGuin~
Yes this month our Baking Partner challenge was to make a bread using Tangzhong method. I have never tried baking a bread. Never crossed my mind.But sometimes I wished to bake a Naan consumed by Muslims community in Gujarat. I had the recipe to prepare it  with the use sour dough starter (known as Khameer). But every time thinking it would be a long process I dropped the idea. Thanks Swati  for  giving us this challenge.

  Our March Baking Partners challenge made me curious to try out Muslim Naan using the Tangzhong method. Muslim Naan has its origin in Western Asia & is available in Gujarat & some parts of Maharashtra. It has a round disc shape. One can find many roadside vendors selling it during the month of Ramadan.Muslim Naan is cut into 4, 6 or 8 parts (depending on the size) & mostly eaten with meat or chicken thin gravy dishes. One of famous dish is Naan Qalia.

 
I did not expect the satisfaction and happiness I felt after making this Naan
It is as my baby made with perfection. After having success with this Naan , the sky was limitless.
This was my second attempt. Amazing isn’t it. 

Lets get briefed up with this magical method of bread making  with crusty top & fluffy inside.


A little about Tangzhong method: 

Tangzhong method has  its origin in Japan. Tangzhong in  Japanese means a  thin flour based starter. This method of bread making was developed by  a Chinese to make bread soft & fluffy. The beauty of making bread by this method  is that its soft & fluffy texture can be maintained for a few days. If you warm it for a few secs in microwave or in a preheated oven, it  will regain its  freshness just out of oven.
 
 
Adapted from Christine’s Recipes

Makes two 7″ Naan
Ingredients for Tangzhong
 
·        50 gm/ 1/3 cup plain flour

250 ml/ 1cup water/ milk

 
Ingredients of bread:
 2½ cups All purpose flour
3 tbsp caster sugar
1 tsp salt
1 tbsp milk powder 
 1/4 cup milk
120 gm tangzhong 
2 tsp instant yeast
30 gm/3 tbsp butter (cut into small pieces, softened at room temperature)
1/2 tsp olive oil for greasing the tray 
 
Instead of Egg wash I  used (Recipe adapted from here)

1/2 tbsp milk powder

1 1/2 tbsp lukewarm water
1/2 tsp sugar
1/2 tsp instant coffee
Mix all the above.
 
Method of Making Tanghzong
  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done.  If you want to check the temperature of tangzhong it is 65 C/149 F.Remove from heat.
Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. 
The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. 

Note: The chilled tangzhong should return to room temperature before adding into other ingredients. 

Method of Making Naan

  1. Combine all dry ingredients: flour, salt, sugar and instant yeast in food processor bowl with kneader blade.
  2. Whisk and combine all wet ingredients: milk and tangzhong, then add into the dry ingredients
  3. Knead until you get a dough shape and gluten has developed.
  4. Knead in the butter 
  5. Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”/ window pan test, it’s done.
  6. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel 
  7.  Proof till it’s doubled in size, about 40 minutes*
  8. After first proofing transfer to a clean floured surface. Deflate and divide the dough into two equal portions. 
  9. Roll into 7 inch disc.
  10. Proof again for 15 minutes
  11. Now brush with milk powder,coffee, sugar & water mixture
  12. Bake @ 180C for 30 minutes
  13. Transfer onto a wire rack and let cool completely.
  14. Cut into 4 equal triangular parts.
  15. Can be stored in muslin cloth in a airtight container for 3 days.

NOTE: For Proofing: Pre- heat your oven to maximum temperature for 10 minutes. Switch off your oven. Now place the bowl covered with towel in the oven.It will be double in size after 15 -20 minutes. Same process can be adopted for second proofing.

 
 
 
 
 
 
 
 
 

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