* Exported from MasterCook *
Bread, Naan-Indian Oven-Baked Flat
Recipe By :Aarti Sequeira
Serving Size : 0 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour -- plus more for rolling,
see Cook's Note
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
1 teaspoon kalonji -- (nigella seeds), optional, see
Cook's Note**
melted butter -- for slathering on the finished naans
coarse sea salt -- for sprinkling
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with
3/4 cup warm water (about 100F). Let it sit on your counter until
it's frothy, about 10 minutes.
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and
baking powder into a large, deep bowl.
Once the yeast is frothy, add the yogurt and the olive oil into the
glass, and stir to combine. Pour the yogurt mixture into the dry
ingredients and add the kalonji and fennel seeds, if using, and
gently mix the ingredients together with a fork. When the dough is
about to come together, use your hands to mix. It will feel like
there isn't enough flour at first, but keep going until it transforms
into a soft, slightly sticky and pliable dough. As soon as it comes
together, stop kneading. Cover the dough with plastic wrap or a damp
tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
When you're ready to roll, make sure you have two bowls on your
counter: one with extra flour in it, and one with water. The dough
will be extremely soft and sticky-this is good! Separate the dough
into 6 equal portions and lightly roll each one in the bowl of extra
flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a
teardrop shape, narrower at the top than at the bottom. It should be
8 to 9" long, 4" wide at its widest point and about 1/4" thick. Once
you've formed the general shape, you can also pick it up by one end
and wiggle it; the dough's own weight will stretch it out a little.
Repeat this method with the rest of the dough. (If you're making the
gluten-free version, you'll have better luck pressing the dough out
with your fingertips, than rolling.
Warm a large cast-iron skillet over high heat until it's nearly
smoking. Make sure you have a lid large enough to fit the skillet and
have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans,
flip-flopping it from one hand to the other to lightly dampen it.
Gently lay it in the skillet and set your timer for 1 minute. The
dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and
somewhat blackened, don't worry - that's typical of traditional naan!
Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and
sprinkle with a little coarse sea salt. Place the naan in a tea
towel-lined dish. Repeat with the rest of the naans and serve.
Cook's Notes:
* If you would like to make this gluten-free, you can substitute in 2
1/4 cups of a gluten-free all-purpose flour mix for the regular
flour, plus 1 1/4 teaspoons of xanthum gum.
**The kalonji and fennel seeds are not traditional, but I love the
burst of onion and mild licorice flavor they add. You can find them
pretty cheaply at your local Indian market.
Yield:6 loaves
Source:
"foosnetwork,com"
S(Internet address):
"http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe.html";
Start to Finish Time:
"3:30"
T(inactive):
"3:00"
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Per Serving (excluding unknown items): 1221 Calories; 31g Fat (23.2%
calories from fat); 29g Protein; 203g Carbohydrate; 8g Dietary Fiber;
6mg Cholesterol; 1969mg Sodium. Exchanges: 12 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates.