Naan: Indian Flat Bread

Posted on September 3, 2011

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Soft, chewy, flavorful.

Perfect for sopping up curries and other flavorful sauces.

Not something to whip up if you need to eat in 30 minutes.

But so worth it if you have the time.

This is an unusual bread for many reasons.  First, is rises very slowly over a long period of time.  Second, you grill it AND broil it.

3 1/4 c. all purpose unbleached flour

1 1/2 tsp. sugar

1 tsp. salt

1/2 tsp. baking soda

2 tsp. yeast

1/2 c. plus 2 T. warmed milk

1/2 c. plus 2 T. plain yogurt

Sprinkle the yeast into the warm milk and let sit while you sift together the dry ingredients into a stand mixer.  Then add the milk to the flour, as well as the yogurt.  Mix with a dough hook until smooth and elastic.  You can do this all by hand if you don’t own a stand or bread mixer. Then scrape dough into a bowl and let rise for 4 hours.

Yeah, you heard right.  FOUR hours.

Turn the dough out on a floured surface and divide into 12 equal (or mostly equal) parts.  Using a rolling pin, roll and stretch the dough into oblong, tear-drop shapes.  Meanwhile, be heating a griddle.  Place the Naan on the griddle, and cook until the edges start to firm and the bread puffs.  Then place on a cookie sheet with the raw side facing up.  Once you have a cookie sheet full, brush the uncooked side with melted butter and sprinkle on either poppy seeds or minced garlic.  Place the pan under the broiler in the oven and keep a close eye on it, until browned.

Then serve warm, right out of the oven.

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