Naan

Making naan, a traditional Indian flatbread, is a straightforward process with a few basic ingredients and techniques. Here is a detailed naan-making recipe:

 Ingredients:

– 2 cups all-purpose flour (plus extra for dusting)
– 1 teaspoon active dry yeast
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 2 tablespoons plain yogurt
– 2 tablespoons melted ghee or butter (plus extra for brushing)
– 1/2 cup warm water (approximately)

 Equipment:

– Mixing bowl
– Clean kitchen towel or plastic wrap
– Rolling pin
– Griddle or skillet
– Tongs

 Instructions:

1. Activate the Yeast:

– Using another bowl, mix the active dry yeast, sugar, and warm water and allow it sit for 5-10 minutes until it forms a nice froth on top. Stir gently to dissolve the sugar and yeast, then set aside for about 10 minutes to activate the yeast.
– Allow the yeast mixture to stand for about 5- 10 minutes until the yeast becomes very active as this shows that it is alive through production of bubbles. This means that the yeast is fermenting and is fit for use.The yeast has undergone fermentation and is thus a good candidate to be used.

2. Prepare the Dough:

– Initially, in a large mixing bowl, thoroughly mix the all-purpose flour and the salt together.
– In the middle of the flour, make a hole and pour the activated yeast mixture along with plain yogurt and melted ghee or butter.
– With our hands or using a wooden spoon, we knead the ingredients together until they come together into a mass of dough.
– Add some warm water to the mixture, a spoonful at a time until the dough is moist and soft, but sticky to the touch.

3. Knead the Dough:

– Dust another plate with a little flour and turn your dough on top of this plate.
– Mix the dough for at least 5-7 mins till the dough turns smooth and elastic and does not stick to the utensils. You have to make possible slight adjustments, such as adding a little more of the flour if the dough adhere to your hands or the work surface.

4. Let the Dough Rise:

– Knead the dough again till it is smooth and place it in a bowl which has been greased lightly and cover with a thin clean cloth or foil and let the dough rise for sometime .
– Let it rise in a warm and draft location for approximately sixty minutes to an hour and a half, or until it has doubled in size.

5. Preheat the Griddle or Skillet:Preheat the Griddle or Skillet:

– Heat a griddle or skillet to medium to medium-high heat, and allow it to get nice and hot.

6. Divide and Shape the Dough:Divide and Shape the Dough:

– After the dough has risen to about double its size, gently punch it down again to rid it of the bubbles then transfer it onto a surface prepared with some flour.
– Portion the dough based on the number of naans that you wish to prepare bowl into About 10 portions to get fairly sized naans.
– Take a small portion of that dough which should be roughly the size of two tablespoons and then roll it into a smooth ball and then flatten it slightly between your hands.

7. Roll Out the Naan:

– Divide the portions of dough equally and shape each portion into an oval or teardrop shape using the rolling pin at a quarter of an inch in thickness. But using your hands, you can gently stretch the surface to get the required figure and thickness.

8. Cook the Naan:

– Paint the first side of the rolled-out naan by dipping a brush in water and spread water on it.
– To use it, first wet the bread and position it with the side to be baked facing down on the hot griddle or skillet.
– Bake the naan for approximately 1-2 minutes, as the surface crisps up forming small bubbles on the crust and the base turns to golden brown in color.

9. Flip and Cook the Other Side:Flip and Cook the Other Side:

– Using tongs, turn the naan over and cook it for the second side 1-2 minutes as it should turn out fried and brown at selected spots.
– After it has been cooked, spread melted ghee or butter on the naan bread while it is still hot to prevent it from hardening.

10. Repeat and Serve:

– The same can be done on the other portions of the dough until all the naans are ready for consumption.
– Prepare and consume the freshly cooked naan as soon as possible, as an ideal side or complement to any curry, stew or barbecue.

Tips:

– Equally, to prepare garlic naan, firstly add minced garlic and chopped cilantro on the rolled dough before baking.
– Filled naan can be made by placing a spoon of stuffing like mashed and spiced potatoes or paneer in the centre of the rolled dough and then..
* [noitemsep] * sealing the edges before baking.
– If you do not possess a griddle or skillet, then, at that point, you can place the naan in a preheated oven broiler or alternatively barbecue grill.
– Store the remaining naan in an airtight container or resealable plastic bag for 2-3 days at room temperature, or freeze for longer storage. Before serving, wrap in foil and return to preheated oven for a few minutes.

Enjoy your homemade naan, a delicious and versatile flatbread that accompanies a wide variety of dishes!

Calories in Naan

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