Naan

From Notes

Perfect naan bread!

Contents 1 Source 2 Special Equipment 3 Ingredients 4 Preparation 5 Heat Oven 6 Roll dough and bake

Source

• http://www.manjulaskitchen.com/2007/05/22/naan-bread/

Special Equipment

• Baking Stone

Ingredients

• 1 teaspoon active dry yeast
• ¾ cup lukewarm water
• 2 cups of All Purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• Pinch of baking soda
• 2 tablespoons of oil
• 2 ½ tablespoons yogurt (curd or dahi)

Preparation

• In a small glass bowl
  • Dissolve active dry yeast in lukewarm water.
  • Let it sit for 10 minutes or until the mixture becomes frothy.
• In a large class bowl
  • Sift together
    • Sugar
    • Salt
    • Baking soda
    • Flour
  • To the flour mixture, add oil and yogurt and lightly mix; dough will be moist and crumbly.
• Add the water & yeast mixture to the flour/oil mixture and kneed by hand until a smooth soft dough forms.
• Cover the dough and keep in a warm place for 3-4 hours; dough should double in size.

Heat Oven

• Heat the oven and pizza stone to 500&degF.
• Turn off oven and set to high broil.

Roll dough and bake

• Knead the dough for about two to three minutes and divide the dough into six equal parts.
• Take each piece of dough, one at a time, and roll into 8-inch oval shape.
• Lightly wet your hands and with each individual rolled Naan, flip between your palms and place directly onto pizza stone the oven.
• Place up to 2 naan on the pizza stone at a time.
• The naan will take about 2 to 3 minutes to cook.
• Naan should be a golden brown color.
• Take naan out of the oven and brush lightly with clear butter or ghee.
• Wait 2 to 3 minutes for oven to reheat.
• Repeat process with remaining dough.