About the Recipe
A traditional Indian flatbread, is beloved for its soft texture and slightly chewy consistency. Traditionally baked in a tandoor oven, it emerges with a delightful charred exterior and fluffy interior.
Ingredients
2 tsp dry active yeast 10g
1 cup warm tap water 225g 40°c
2 tbsp caster sugar 30g
1/3 cup milk 80g
2 tbsp Greek yogurt 30g
1 1/2 egg 1 egg
1/2 tsp salt 1 tsp
1 3/4 bread flour 450
2 tbsp 30g ghee 50g
Method
1. Bloom your yeast by adding yeast to warm water ideally over 40°c. Cover with a cloth to trap in the heat.
2. Melt butter/ ghee and set on the bench to cool slightly, along with your milk, yogurt and egg to come to room temp. You will want these items at room temperature so they incorporate with each other easier.
3. Place flour, sugar and salt in a large bowl mix and form a well.
4. Pour temped ghee into egg and combine before pouring into the flour well. Mix the milk and yogurt in with the yeast water, stir and pour into the well stirring while pouring.
Once the pitcher is empty widen your stir bringing in the flour to form a dough. The dough will be a little moist, if you find it’s too moist you can sprinkle with some additional flour over the top.
5. Cover and depending on the warmth of your space proof for up to an hour and a half.
6. Flour your bench, dump the dough and flour the top of the dough and your hands to avoid too much dough sticking to your hands. Stretch and fold incorporating the bench flour (you may need to add a little more depending on how sticky it is.
7. Cut into equal parts to the desired naan size, form into a bread roll size as shown in the video and place on a floured tray to proof for 15 min.
8. Once the dough balls have risen slightly place on a floured or semolinaed a surface and with a rolling pin flatten to your desired size
9. Place onto a very hot oiled/ buttered cast iron griddle (for best results) or skillet cooking for 1 to 2 min then flip. It’s ok to slightly burn the naan as they would traditionally be cooked