Wednesday, September 23, 2009

Recipe for Naan

Here is the Naan Recipe. Hope you enjoy. It really is a simple, easy and good recipe.

Prep: 25 minutes Rise: 1 hour Cook: 4 minutes Makes: 6 large breads

Adapted from Madhur Jaffrey's "Indian Cooking."

2/3 cups hot milk (100 degrees F. Body temp if you will. Warm to the touch not hot.)
2 teaspoons granulated sugar
2 teaspoons active dry yeast
3 cups all purpose flour
3/4 cup flour (I use a blend of whole wheat flour and bread flour for this portion: by weight: 4 parts bread flour and 1 part whole wheat flour measure as needed for the recipe. It gives a hint of whole grain in appearance and mouth feel)
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetable oil plus more for bowl
2/3 cup plain yogurt, lightly beaten
1 large egg
Melted butter, optional

Put milk in a bowl. Add the sugar and the yeast. Stir to mix. Set aside until the yeast has dissolved and the mixture is frothy, 15-20 minutes.

Sift the flour, salt and baking powder into a large bowl. Add the yeast mixture, 2 tablespoons of the vegetable oil, the yogurt and the egg. Mix; form into a ball of dough.

Knead dough on a clean work surface until smooth and satiny, about 10 minutes. Form into a ball. Pour about ¼ teaspoon of oil into a large bowl; roll the dough in it. Cover the bowl with a piece of plastic wrap; set aside in a warm, draft-free place until the dough has doubled in bulk, 1 hour.

When the bread is put up to rise turn, on the oven to preheat to 500 degrees and at the same time, place a heavy baking tray (I use the flat side of a cast iron griddle pan; an upside down cast iron skillet can also work if big enough) in the oven. Punch down the dough; knead it again. Divide into six balls. Keep five covered while you work with the sixth. Roll ball into a tear-shaped naan about 10 inches long and 5 inches wide.

Remove the hot baking tray from the oven; slap naan onto it. Put it immediately into the oven for 4 minutes. (Rather than remove the pan leave it on the oven shelf and pull the shelf out as needed). It should puff up. Keep the naan warm by wrapping it in a clean kitchen towel; repeat with remaining dough. Serve hot after brushing with melted butter, if you like.

If you would like a darker bread, place 3 to 4 inches from a heated broiler for 30 seconds after the bread is baked.

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