Naan is Indian flat bread which is made typically in tandoor/clay oven but can also be made in home ovens. Generally Naan is served hot direct from the oven brushed with some butter which becomes Butter Naan. A piece of this bread is used to scoop any vegetable or dal - an excellent way to relish this dish is to eat with your hands. So go on.... get rid of the fork and use a Naan!
Makes:
4
Preparation Time:
4½ Hours.
Cooking Time:
15-20 minutes
Ingredients:
All Purpose Flour - 2 cups
Active Dry Yeast - 1 tsp
Salt - 1 tsp
Sugar - 1 tsp
Pinch of Baking Soda
Oil - 2 tbsp
Yogurt - 2½ tbsp
Lukewarm Water - ¾ cup
All Purpose Flour for rolling - ¼ cup
Method:
• Dissolve the Active Dry Yeast in lukewarm Water and let it sit for 10 minutes.
• Add Sugar, Salt and Baking Soda to the Flour and mix well.
• Next add the Oil and Yogurt and mix. This will become a bit crumbly.
• Add the Water-Yeast mixture and mix the Flour to make soft dough.
• Knead the dough till it becomes smooth. Cover this dough and keep in warm place for 4 hours. The dough will become almost double the in volume.
• Next heat the oven to 260°C (gas mark 9) with the Pizza Stone for at least 30min (stone should be really hot / take extreme care if handling the Pizza Stone).
• Meanwhile knead the dough for 2-3 minutes and divide it into six equal parts.
• Take one piece of dough dust in the flour and roll into 8 inch oval shape.
• Lightly wet your palms and lift the flattened Naan, flip them between your palms and then place onto the pizza stone in the oven. (Repeat the same procedure with rest of the dough pieces)
• Cook for about 2-3 minutes or till the Naan turns golden brown in colour on the top.
• Take out the Naan from the oven and brush lightly with butter. Wait for 2-3 minutes before baking the next batch of Naans so that the oven gets heated again. You can make 2 Naans at a time in home ovens.
Homemade Naans are ready to be served with Palak Paneer, Chole or even Dal!!
