Naan #1
Making your own naan bread really isn't hard. It's also a fun thing to make these naan, sometimes they are puffed seriously during the baking. It's great to watch how they turn out from all these basic ingredients into yummy bread.
Yield
8 servingsPrep
60 minCook
10 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
dry |
|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
water
hot |
|
| 1 | cup |
buttermilk
or yogurt |
|
| 1 | each |
eggs
(room temp) |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
honey
or sugar |
|
| 2 ½ | cups |
all-purpose flour
or half whole wheat and half white flour |
|
| 1 | x |
ghee (clarified butter)
(clarified butter) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
dry |
|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
water
hot |
|
| 237 | ml |
buttermilk
or yogurt |
|
| 1 | each |
eggs
(room temp) |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
honey
or sugar |
|
| 591 | ml |
all-purpose flour
or half whole wheat and half white flour |
|
| 1 | x |
ghee (clarified butter)
(clarified butter) |
*
|
Directions
- If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl.
Stir in water, buttermilk, egg, oil and honey.
Beat until smooth with an electric mixer.
Stir in remaining flour to form a soft, sticky dough. You may need more flour if the dough seems too sticky or runny.
Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.
Knead until smooth and elastic, but still soft (3 to 5 minutes).
Place in an oiled bowl; turning once to coat top of dough.
Cover; let rise until double in bulk (about 45 minutes).
Punch dough down.
Shape into 16 equal balls.
Let rest 5 minutes. Roll out each ball to a ¼ inch thick round.
If desired, brush with melted butter and sprinkle with garnishes.
Set on baking sheets.
Bake at 450℉ (230℃). for 5 to 8 minutes.
NOTE: There is no second rising in this recipe so that you get flat loaves.
