3.16.2013

Naan Recipe



This naan bread is simple to make and a timeless favorite at our house. It's great with curry but is also wonderful the next day topped with cream cheese or as a side to a bowl of homemade soup! This recipe is made with self rising flour and was inspired by one of my favorite cookbooks called "Indian Food and Folklore." Please read my notes following this recipe if this is the first time you have made bread to ensure the most enjoyable results. For a gluten free version go here.

Ingredients

1 tbl yeast
1/4 tsp sugar
2 tbl warm water
2 cups self rising flour 
3/4 cup self rising flour (reserved)
1 tsp salt
1/2 cup milk(at room temperature)
2/3 cup natural yogurt(at room temperature)
2 tbl canola oil

Proof  your yeast in a small bowl with sugar and water for 5 minutes. Sift 2 cups of flour with salt  in a large bowl. Make a well in the center and pour in the proofed yeast, milk, yogurt and oil. Stir until incorporated. Gradually add  the reserved amount of flour mixing with your hand. You might not need the full amount as some flour brands are "drier" than others.Knead this in the bowl with your hand until a dough forms.

 Transfer the dough to a lightly floured surface. You are trying to achieve a dough that is smooth and elastic. If it seems too sticky knead in a little more flour . When your dough is starting to seem smooth, knead well for 10 minutes. Place the dough back in the bowl, cover with a damp tea towel and leave to rise in a warm place for 1-1 1/2 hours. It should double in size.
Preheat the oven to 475 degrees. At this time turn the dough onto a lightly floured surface, knead for a few minutes,then divide the dough into 6 pieces. Pat each piece into a round. Place them on warmed baking sheets and bake in the preheated oven for 10 minutes.Brush with melted butter and serve warm.

Notes:

If you start this recipe and realize that your yogurt and your milk are cold, a few seconds in the microwave should achieve the tepid temperature required.
Place your baking sheets on top of the oven while it's preheating. This will warm them as requested.
 A controlled warm place to let any dough rise is easily achieved by placing your covered bowl in the oven with the oven light on. The light bulb alone keeps the insulated oven at an even 70 degrees, perfect for bread rising even on colder, damp days.
 If you only have all purpose flour, you can easily make self rising flour this way: For every cup of all purpose flour you typically add 1 1/4 tsp of baking powder and 1/4 tsp of salt to make self rising flour. In this case just add the baking powder as there is salt included in your recipe.
If you are a first time bread baker, don't be intimidated by the kneading process. Simply push the dough away from you with the heels of your hands, fold in the sides of your dough, push down with your knuckles. Work on a lightly floured counter top, with lightly floured hands.

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