Saturday, November 16, 2013

Naan (Indian Flatbread)

If you've ever eaten at an Indian restaurant you know how essential naan is to the meal. Naan is basically Indian flatbread. Traditionally it's made in a tandoor oven, but I find the cast-iron skillet works just as well.

  • 2 1/4 tsp active dry yeast 
  • 1 cup warm water
  • 1/4 cup sugar
  • 3 tbs milk
  • 1 egg, beaten
  • 1/4 cup butter melted (or ghee if your feeling ambitious)
  • 2 tsp salt
  • 4 1/2 cups bread flour (it's important to use higher gluten flour to get the authentic taste)
  • 2 tsp minced garlic
  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  2. Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. Put minced garlic into a bowl with the melted butter. 
  4. During the second rising, preheat cast-iron pan to medium heat.
  5. Roll one ball of dough out into a thin circle with your hands (it's much easier than using a roller). Lightly oil grill with some of the garlic butter. Place dough on grill, and cook for 1 to 2 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes


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