Naan
portions
Ingredients
- 1 tsp Active Dry Yeast
- 1 cups Flour
- 0.66 cups Whole-grain flour
- 1 tbsp Melted butter
- 0.5 cups Water
- 0.5 pcs Milk
- 1 tsp Sugar
- 0.5 tsp Salt
- 3 tbsp Butter - Salted (melted, for brushing naan)
- 3 tbsp Cilantro (chopped, for garnish)
Method
- Lukewarm 1/2 cup water, add sugar and yeast. Let it sit until foamy. (about 10 minutes.)
- Add lukewarm milk, wheat flour, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.
- Mix all ingredients. Add 1 tbsp remaining flour at a time until dough comes together. Knead the dough briefly, just for 1-2 minutes in the bowl. Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry.
- Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with plastic wrap and then with clean kitchen towel. Leave to rise at warm place until double in size. (1-2 hrs)
- This is how it looks after about 1.5 hrs. Punch down the dough and transfer to work surface (flour dusted board)
- Heat an iron skillet or heavy-bottom pan. Microwave and melt the butter in a microwave safe bowl for 15 secs and set aside. Divide dough into 6-7 equal parts. Roll each dough to a (about 5" wide - 8" long) oval shape (or round if you prefer). While you roll next naan, keep the rolled naans covered with kitchen towel.
- Place one rolled naan on heated skillet and let it cook for 1-2 minutes or until yeast action shows tiny bubbles all over the naan.
- Flip the naan, place it on direct gas flame until slight charred and cooked on other side (just 10-15 secs max) Always keep a tongs/spatula handy to lift or flip the naan. Or you can also cook other side on the skillet.
- Remove cooked naan with tongs and place next naan on skillet, repeat until all naans are cooked.
- Immediately brush butter on cooked naans and spread some chopped cilantro. Butter will keep them moist while you finish cooking the rest.
- Serve with your favorite Indian Curry and enjoy!