This flat bread is fun to make and goes great with any East-Indian dish! I used to make a whole stack of it before we invited out friends over for dinner.
Ingredients:
2 Cups All
Purpose Flour
¾ cup
lukewarm water
1 teaspoon
dry yeast
1 tsp salt
1 tsp sugar
½ tsp baking
powder
2 tablespoon
oil
2.5
tablespoons yogurt
Directions:
In a mixing bowl, dissolve the yeast in the lukewarm water
by stirring slowly with a whisk.
In a separate bowl, sift together the flour, salt, sugar and
baking powder. Add the oil, and blend by
hand until well distributed. Add the
yogurt, and blend evenly.
Stir the water/yeast mixture a second time, and then add to
flour mixture. Hand mix and kneed until
a soft dough forms. Coat your hands
lightly in oil to prevent sticking, and knead for about 10 seconds.
Leave dough in the bowl.
Cover with a dry kitchen cloth and leave in a warm, dry place to rise
for 3 to 4 hours, or until double in volume.
Punch dough down and
kneed a couple of times. Dough may be
slightly sticky.
Heat oven to 500 degrees on broiler. For best results, use a pizza stone, or
baking stone for making Naan, but baking sheets can also be used. The stone should be inside the oven while it
is heating.
After coating hands lightly with oil again, divide the dough
into 6 equal portions. Coat each portion
lightly in flour and form into a ball.
On a lightly floured surface, roll each ball flat to about ¼
inch. Make them perfectly round, or a
more traditional oblong shape. Be
careful not to let the dough get too thin.
Open the oven. With
an oven mitt, slide the rack with the baking stone out. You may wet your hands lightly with water if
flattened dough feels to sticky.
Carefully peel dough up from rolling surface, tossing back and fourth
between your palms to keep it in shape, and place on the baking stone. Place as many Naans on the stone as will fit
comfortably. Leave at least 2 inches on
each side of the naans to allow room for expanding during baking. Only roll out as many Naan as you can fit on
the baking stone at a time. The others
should wait for the next baking cycle.
Bake for about 3 minutes, or until the dough puffs up and/or
scattered dark brown spots form.
Remove
from baking stone carefully with a spatula and place on a plate to cool. Keep oven closed as you work between baking
cycles. Brush the tops of naan with
butter or ghee while still hot. Bread
will likely deflate as it settles.
Continue until all
Naan is finished. Serve warm with your favorite Indian dish, or
by itself.
No comments:
Post a Comment