I’m not sure what made me start reading Indian food recipes online, but I ran across one for Butter Chicken (which just sounds wonderful) which mentioned Naan, so I jumped to that topic. Naan is traditionally made to be cooked inside a tandoor and I don’t have a tandoor, but this recipe at Once Upon a Chef looked really good plus I had the ingredients (except for anise seeds, which were totally optional).
On my next version, I’m going to try broiling them on a pizza stone, per the NYT version: “turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes.” PLUS I’m going to press my Everything Bagel spices into the top before baking.
I think they turned out very good! I used my comal to fry/cook them, and the only problem was the unincorporated flour sticking and burning, creating a little smoke.
Homemade Naan
(No Ratings Yet)
Loading...Ingredients
- 2 cups flour (plus some extra for kneading/rolling)
- 3 t sugar
- 1 t instant dry or rapid rise yeast (read the original recipe for using the active dry yeast)
- 1 t salt
- 3 T yogurt (plain yogurt)
- 2 T olive oil
- 3/4 c warm water (microwaved it 30 seconds)
- melted butter
Instructions
This uses a lot of bowls, by the way
In a large bowl, whisk the dry ingredients
In a smaller bowl, whisk the yogurt, olive oil and warm water
Mix the wet ingredients into the dry ingredients
Just before it comes together, knead it - in the bowl - until it does come together
Bowl #3 - grease this next bowl (could I have just reused bowl #1?)
Put the dough in the bowl, cover with plastic wrap or tea towel, and let rise 1- 1.5 hours until doubled, preferably in a warm place
Put some flour on the workspace and your hands
Dump the dough onto workspace, and form a rectangle
Divide it into 6 smaller pieces
Using more flour and a rolling pin, roll each piece into a 4 X 9 inch rectangle - that's what the original recipe says, although, I don't know why rectangle vs circle
I used my cast iron comal to fry them, heat to very hot - I used a touch of avocado oil
The author recommends flipping them back and forth from hand to hand to shake off unincorporated flour - this part was tricky as the dough tended to stretch and break off and get sticky and then roll up when you lay it in the comal. Also, I never saw "bursting with bubbles" in the uncooked side.
The first side will develop well-cooked spots and become puffy, then turn over and cook a couple more minutes
The original recipe calls for brushing melted butter over them at this point. Yummmm!
Here’s what they looked like as I was rolling them out. Now, in comparison to the original post, I think I stretched them too wide vs height (or width?).
I’m thinking these might be a good candidate for the Everything Bagel spice…
No Comments