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.
Ingredients:
- 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
- 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.
- 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.
- Put minced garlic into a bowl with the melted butter.
- During the second rising, preheat cast-iron pan to medium heat.
- 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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