Naan

By cnash

Ingredients

• Active dry yeast -- 1 (1/4-ounce) package
• Sugar -- 1 teaspoon
• Warm (110-115°F) milk -- 3 tablespoons
• All-purpose flour -- 4 cups
• Warm (110-115°F) milk -- 1/2 cup
• Yogurt -- 1/2 cup
• Egg, beaten -- 1
• Oil or melted butter -- 1 tablespoon
• Salt -- 1/2 teaspoon
• Garnish (optional, see variations)

Details

Servings 1
Adapted from whats4eats.com

Preparation

Step 1

oven. Variations of

are found from India to Central Asia on into the Middle East. The intense heat of a

Egg, beaten -- 1

Garnish (optional, see variations)

In a medium-sized bowl, mix together the yeast, sugar and 3 tablespoons warm milk. Cover and set aside for 5-10 minutes to activate the yeast.

Add the flour to a large mixing bowl and make a well in the center of the flour. Whisk the remaining 1/2 cup warm milk, yogurt and eggs into the bowl with the yeast. Pour the liquid ingredients into the center well of the flour, along with oil or butter and salt.

If using a mixer, beat with dough hook about 10 minutes until smooth. To mix by hand, bring the ingredients together with a fork and then knead on a lightly floured work surface until smooth, about 10 minutes.

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and rest in a warm place until doubled in size, anywhere from 1-2 hours.

Set an empty baking sheet in the oven and preheat oven 475-500°F.

Bake in batches on the preheated baking sheet for about 5 minutes, or until golden brown. Brush with melted butter or ghee as it comes from the oven if you like.

Variations

To Make Stuffed Naan

: In Step 7, roll the dough balls into a circle and place 1 tablespoon of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe. Possible stuffings: chopped mint, minced jalapenos, crumbled paneer cheese, shredded coconut.

: mix some ground nuts (almonds, cashews, raisins) with some chopped raisins or dried or candied cherries, a little sugar, some powdered milk and a little water. Stuff the naan, roll out and garnish with some more nuts and raisins or dried cherries before baking.

: Naan is sometimes made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 teaspoons of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.

Add new comment

I keep asking the question, why sugar in the bread recipes. I have been baking savory breads for years and have never added sugar. I have been told it to make the yeast proof or work. This is a myth as it is not a needed additive and bad for those who are diabetic. Think about it, the French have been baking great french bread for years and by law can only use flour, yeast, water and salt. once again fast does not make great tasting bread. So,again I ask why the sugar?

Firstly it gives the bread a distinct flavor. Just like we add salt in cakes to heighten the sweet taste of the cake. And the second reason is texture. The sugar caramelizes gives the bread a little bit of cake like texture. My instructor told me about this in classes.

Hey - It's your bread, man. Make it how you like !

Warm up mid-winter meals with delicious dishes that pack some heat.

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