Naan means bread. Bread bread. Ha! Deliciousness despite a funny name. A flat bread that is made with yogurt. It helps with the flavour and a lovely crust. The bread is crisp and yet soft.
Ingredients
2 cups flour, all-purpose or bread 249g
1 tsp yeast, instant or ady 3g
1 tsp sugar
1 tsp salt
1 tsp garlic powder, optional but I highly recommend
1/2 cups and 2 tbsp water 149g
2 tbsp vegetable oil/coconut oil or butter, melted 28g
2 tbsp yogurt, plain, warmish 31g
Glaze:
1 tbsp garlic powder 5g
2-3 tbsp ghee/neutral oil for the grill
Fresh cilantro
Instructions
Read Susie's Tips and Tricks below
Place water, yogurt, sugar, salt, garlic, oil, flour and yeast. Use dough setting. Let rise in machine. You may need to add some more liquid if the mixture is very dry. It should be smooth and slightly tacky. Check it at about 4-6 minute mark.
Once the dough has fully risen. Remove and divide evenly as possible. Approximately 4-6 pieces of naan. Do more if desired. I like to cut off a piece of dough with a knife and then use a rolling pin to flatten. Roll into a tear drop shape. About 8"/20cm long. The shape is not very important. That's okay! It will taste wonderful regardless.
Set aside pieces and let rest for 5-10 minutes.
You may brush the naan with a bit of ghee or oil then place on a hot griddle, an iron skillet, or even a bbq. Or in an oven, preheated to 450F/230c. They will puff and brown approximately 3 mins per side. Lightly smear a bit of butter or ghee on the cooked naan. Sprinkle the garlic powder on if desired.
When you take them out of the oven, cover then lightly with a damp tea towel. They soften up and flatten. Serve.
Susie's Tips and Tricks
You can double this recipe. One time I made the dough, set it in the cooler and prepared the bread on our boat that had a bbq. It was awesome!
Ghee is merely clarified butter; that has been simmered after the whey is separated to give it a nutty, aromatic flavor.
Prepare your own ghee. Melt unsalted butter. Simmer ever so gently until the residue turns to a light golden colour. Strain through a cheesecloth and use.
Traditionally this bread is baked in a very hot tandoor oven.
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