નાન
naan.
Similar to the restaurunt stuff but not as crispy and fluffy, this recipe would will work better if you have a tandoor oven.
Ingredients:
275g bread flour.
25g whole wheat atta flour, or regular whole wheat flour, sifted to remove large pieces of bran.
175g filtered water (100-115°F).
50g whole milk.
8g active dry yeast.
6g kosher salt.
8g baking powder.
18g jaggery or honey.
15g ghee.
30g full fat yogurt.
melted butter.
Equipment:
2 mixing bowls.
tawa or a heavy bottomed cast iron skillet .
baking tray.
rolling pin.
brush.
Yield:
8 naan.
Execution:
blooming yeast.
In a small mixing bowl whisk together water, milk, jaggery and yeast. Let the yeast bloom for 10-15 minutes.
In a separate bowl, whisk together the flour, salt, and baking powder.
2. kneading & proofing.
Add ghee and dahi to the yeast mixture. Pour half of this mixture into the dry ingredients.
Using your hands, mix the dough in the bowl until a shaggy dough is formed then add the rest of the liquid.
Place the dough onto a work surface and continue to knead for 15-20 minutes or until less sticky and more elastic.
If you’re using a stand mixer, knead on medium speed for 8-10 minutes.
Form the dough into a tight ball and place in a bowl, covered with a towel.
Leave in a warm environment for 90 minutes.
3. shaping & bench rest.
Divide and shape the dough into eight 70-75g balls. Place them onto an oiled baking sheet, cover with a damp kitchen towel and let rest in a warm environment for 30 minutes.
Flatten each portion into a disk, fold the corners into the middle, flip and roll into a tight balll. Using your palm in a cupped "C" position, roll the ball in a circular motion on your work surface to create a tight outer skin.
4. cook.
Lightly grease your hands with oil and flatten the dough as thin as you can.
Let the dough rest for a minute to relax the gluten then begin lightly stretching the dough by hand until the dough is very thin and you can see the shadow of your hand through the dough while it’s stretched out.
Heat a tawa/cast-iron skillet over medium heat.
Lightly brush one side of the naan with water.
Place the naan, water side down, into the pan and let it cook until large bubbles start to form and it has an even dark golden brown colour, then flip and cook for an additional minute. You will have to adjust your heat throughout the cooking process.
Once flipped, brush the side facing up generously with ghee and place it between two kitchen towels to keep warm.
Serve.
5. storage.
Store at room temperature in an airtight container for 3-5 days.
Store in the fridge for 1 week or freezer for 1 month.
To reheat, brush the naan with water and place in an oven preheated to 350°F until warm and crisp.