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Tuesday, August 11, 2015

Naan


I absolutely LOVE naan. I love them as wraps. I love them as pizzas. I love them for dipping. I love them toasted with butter. The only thing better than a naan, is a HOMEMADE naan! 

To make 8 flatbreads...

1 c. warm water
2 t. sugar (white, brown, sucanat, honey, whatever)
2 t. yeast
750g (5 c.) all purpose flour 
2 t. sea salt 
1 t. baking soda
1T. add ins (minced garlic, onion seeds, sesame seeds, etc.) 
1/2 c. yogurt 
1/4c. melted ghee (or butter or red palm oil or whatever)
2 eggs 
A little melted ghee

Mix the water, sugar and yeast and set aside a few minutes to proof. Mix the flour, salt, baking soda, and add ins in a large bowl. Make a well in the center. To the flour add the yeast mixture, the yogurt, the oil and the eggs and mix to form a soft dough. Knead in the bowl for a few minutes. Dough should completely clean off sides of bowl. Grease bowl with melted ghee, put the dough in the bowl and brush with melted ghee. Cover with saran wrap and let rise for an hour in a warm spot. Punch down, knead a bit, and divide into 8 equal parts. Form into balls and place back in the bowl, cover, and rise 30 minutes. Meanwhile, turn on your broiler and place a cookie sheet under it to get hot. Place a large frying pan over medium heat. Place a ball of dough on a floured surface and roll out to about 1/4 of an inch. Brush with melted ghee and carefully transfer to hot pan. You want it to cook for about a minute. Use this time to roll out the next one. When the surface of the naan is all bubbly, remove the pan from the broiler, slip the naan from the frying pan onto the baking tray (don't flip it!) and slide it back under the boiler. Put the next naan in the fry pan and roll out the next one. Check the naan in the oven, when it's golden brown it's done. Remove to a plate and brush with more melted ghee. Keep doin' the naan shuffle (shifting naans from pan to broiler, from counter to pan, and from broiler to plate) until all the naans are cooked.

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