| Greg's tanduri nan |
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This is (currently) not my recipe, but a copy of this one, which I intend to develop.
| quantity | ingredient | step | ||
| 1 cup | Active sourdough starter | 1 | ||
| 2 cups | Unbleached All Purpose flour | 1 | ||
| 1/4 cup | Home made Yogurt | 1 | ||
| 2 | tablespoons Oil | 1 | ||
| 2 | teaspoons Salt | 1 | ||
| 1/2 | teaspoon Sugar | 1 | ||
| 1/4 | teaspoon Baking soda | 1 |
Mix the starter,yogurt,sugar,1/2 teaspoon salt and flour. Knead to a smooth dough. Add water or flour as necessary.
Cover with a plastic wrap or damp towel and keep in a warm place. Allow to double in bulk.
Punch down and add the remaining 1 1/2 teaspoon salt and the 1/4 teaspoon baking soda. Knead well to incorporate the salt and soda.
Allow to rest for 15 minutes. Roll or shape into circles or oblongs.
The word tandur describes the oven in which the nan is baked. The Oxford English Dictionary gives the pronunciation /ˈtændʊə(r)/, clearly an anglicization, along with alternative spellings tenur, tenner, tendour tendoor and tandur. The use of oo for u is clearly also an anglicization, so I don't use it.
When I first saw nan, it was spelt like that. Nowadays it's known all over the world, and the spelling naan has become predominant, perhaps to stop people pronouncing it næn. The Oxford English Dictionary confirms this: all references before 1979 spell it nan, and from 1979 it's predominantly (but not exclusively) naan. Only the spelling nan occurs in the entry for tandur. I can't see a good reason for the irregular spelling, so for me it's still nan.
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