Naan
Naan recipe
Yield
4 servingsPrep
15 minCook
10 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 4 | each |
eggs
|
|
| 1 | cup |
cream
heavy |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | x |
ghee (clarified butter)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
unbleached all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 4 | each |
eggs
|
|
| 237 | ml |
cream
heavy |
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1 | x |
ghee (clarified butter)
|
*
|
Directions
Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10 to 15 minutes.
Add 2 ounces of oil or melted butter and knead again for 5 to 8 minutes.
Form into a ball, cover with a damp cloth and let rise in a warm place until double in size.
When the dough is ready, a finger pressed in the dough will make an impression.
This will take from 1 to 2 hours, depending on temperature and humidity.
Divide the dough into 8 to 10 balls.
Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat.
Cover again with a damp cloth and let rest for 15 minutes.
Meanwhile, preheat the oven to 450℉ (230℃).
Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge.
Pull one side to make the circle into a teardrop shape.
Each nan should be about the size of your hand.
Place the naan on a cookie sheet and brush the tops with oil or butter.
Bake 10 to 12 minutes until the nan become puffy.
To make them a perfect golden color, place the baked nan under a broiler for a minute or two.
Serve at once.
