Try this Indian Bread-Naan recipe, or contribute your own.
- Carbohydrate 55.7203266183347 g
- Cholesterol 36.8838222222222 mg
- Fat 4.96683483333333 g
- Fiber 2.13606461129586 g
- Protein 9.33698048611111 g
- Saturated Fat 0.864228799701389 g
- Serving Size 1 1 Serving (111g)
- Sodium 93.1532138888889 mg
- Sugar 53.5842620070388 g
- Trans Fat 0.415976149518055 g
- Calories 307 calories
Step-by-step
- Mix together the milk, 1 tsp. sugar and the yeast.
- Sift together flour, salt, baking powder.
- Add remaining sugar, yeast mixture, butter, yogurt, and egg.
- Knead dough for ten minutes.
- brush with butter and let rise for 1 hour.
- Preheat your oven to the hottest temp.( Indian people bake this bread in a Tandoor oven which get very hot-600 degrees or more) and preheat your heaviest tray with it.
- Punch down and knead again.
- Divide into 6 portions and roll flat.
- As you roll out each naan, put it on the tray and bake in oven for about three minutes or so.
Unbleached all-purpose flour provides the essential gluten network required to give naan its characteristic chew and structural integrity. Without adequate protein development during the ten-minute kneading phase, the dough fails to trap expanding gases efficiently during baking.
- Ensure the milk registers exactly 115 degrees Fahrenheit before mixing to activate the dry yeast without compromising cell viability.
- Allow the brushed dough to ferment for a full 1 hour in a draft-free environment until doubled in volume.
- Preheat the oven and the heaviest baking tray to the maximum possible temperature, mimicking the extreme radiant heat of a traditional 600-degree Tandoor.
- Bake each rolled portion for approximately three minutes to achieve proper blistering without drying out the interior crumb.
While traditional preparation relies on extreme radiant heat, a heavily preheated cast-iron skillet or a gas grill equipped with a stone provides viable high-temperature alternatives that impart a desirable smoky char. Active dry yeast requires precise liquid temperatures for optimal fermentation, whereas instant varieties can be incorporated directly into dry components without prior activation.
