Naan, originating from India, is a soft flatbread made using mainly flour that is part of the daily meal of many. Naan is simple to make at home and goes so well with most curries.
Ingredients:
1/2 Cup of warm milk (Approx. 110F/43C)
2 teaspoonful instant yeast
2 teaspoonful sugar
3 cups all purpose flour
1 1/2 teaspoonful Salt
3 tablespoonful olive oil
1/2 cup plain yoghurt
1 egg
Directions:
Activating the yeast:
Warm the milk in a microwave or pot for around 2-3 minutes to be about 110°f. Then add the 2 tsp of
yeast and 2 tsp of sugar into the milk and quickly stir it. Set it aside for 5 minutes until the yeast is activated or until the yeast is foamy
Preparing the dough:
In a separate bowl, add the 3 cups of all-purpose flour, 1 1/2 tsp salt, 3 tbsp olive oil, 1/2 cups of yogurt, and one egg (skip the egg for the vegetarian option) and mix it lightly. Add the yeast mix into the rest of the ingredients and start mixing it thoroughly using a wooden spoon or by hand.
Kneading the dough:
Remove the dough to a flat surface and start kneading the dough for around 5 minutes.
Once the surface of the dough is smooth and shiny, knead it into the shape of a ball.
Grease your mixing bowl with a little bit of oil and transfer the dough into it.
Apply a little bit of oil on top of the dough, cover it with a damp towel or a cellophane wrap, and set it aside in a warm place for about 1 hour, allowing the dough to rise and double in size.
Rolling the dough:
Once the dough has doubled in size, transfer it to a floured surface and knead it into a perfect ball to divide the dough into 8 equal-sized portions. Roll each dough ball into an oval or any shape you prefer using a rolling pin. You can also use your hand to flatten the dough, whichever is more straightforward. Make sure it is not too thin or too thick
Dough to naan: Heat a large pan (preferably cast iron) on medium heat. Apply water to one side of the naan to stick it to the pan. Once the pan is hot, transfer the dough with the waterside facing the bottom of the pan. After 1 minute, when you start seeing bubbles forming on the top, tilt the pan on top of the stove and let the dough face the fire on the gas burner for another minute or until you see some burnt marks in the naan(This is why you need the naan to stick to the pan). If you use a non-stick pan, remove the naan and transfer it directly to the flame with the opposite side facing the fire. Or, if you do not have a gas burner, heat both sides in the pan itself by flipping it for around 1 minute on each side.
NAAN IS READY! Once both sides are done, transfer the naan onto a plate and spread some butter on the top. That’s it, and your naan is now ready to be served!
Comments