Ingredients
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1 1/2
-
1 1/2
-
1
-
1
-
1/2
-
2
-
5
-
2
-
1/4
-
-
-
-
-
-
Directions
Homemade Naan,Homemade Naan – Who knew something so delicious could be this easy to make at home,Homemade Naan – Who knew something so delicious could be this easy to make at home
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Steps
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1
Done
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Note: I Always Make Bread Dough With My Standing Mixer Using a Dough Hook. Although Artisan Bread Can Easily Be Made by Mixing It in a Bowl With a Large Spoon. |
|
2
Done
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in the Mixer's Bowl, Whisk Together the Water, Milk, Yeast, Salt, Yogurt and Honey. Add the Flours, About 1/3 at a Time, While Mixing on Low to Medium Speed. When All of the Flour Has Been Added and Combined, Turn the Mixer to Medium and Let It Knead the Dough For a Minute or Two. |
|
3
Done
|
Transfer to a Larger Bowl That Has Been Coated Lightly With Olive Oil to Prevent Sticking. Cover the Container Loosely With Plastic Wrap or a Kitchen Towel, Leaving Some Way For Air to Escape. Allow It to Rest at Room Temperature For About 2 Hours, or Until the Dough Rises and Collapses. |
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4
Done
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the Dough Can Be Used Immediately After Its Initial Rise, Though It's Much Easier to Handle When Cold. Refrigerate Until Ready to Use. It Will Last For 7 Days, When Refrigerated. |
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5
Done
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at This Point It Can Also Be Frozen. I'll Typically Freeze the Dough in 1/4 Pound Portions and Thaw in the Refrigerator Overnight Before the Day I'd Like to Use It. |
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6
Done
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Note: This Batch of Dough Makes Enough For Sixteen 1/4 Pound Portions. Each 1/4 Pound Portion Will Make 2 Pieces of Naan, 1 Pizza Crust, or 1 Flatbread. |
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7
Done
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on Baking Day -- Punch Down a 1/4 Pound Portion of Dough and Divide Into Two Equal Balls. Using a Rolling-Pin, Roll Each Piece of Dough Into an Oval Shape. the Dough Should Be About 6-8 Inches Long and About 1/4-Inch Thick, but No Thinner. Repeat This Method With the Rest of the Dough, or as Much as You'd Like to Make. |
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8
Done
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Warm a Cast Iron Skillet Over Medium-High Heat (you Want a Hot Pan). Brush Both Sides of the Naan With Olive Oil or Clarified Butter. Place the Naan on the Hot Skillet, Cover and Bake For 1 Minute, Until You See Bubbles Starting to Form. Flip and Cook For 1-2 Minutes on the Other Side Until Large Toasted Spots Appear on the Underside. Place the Naan in a Tea Towel-Lined Dish. |
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9
Done
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Repeat With the Rest of the Naan. |
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10
Done
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Adapted from Artisan Pizza and Flatbread in Five Minutes a Day. |
