Non-Sucky Naan at Home2014-09-24
- Yield : 8-10 pieces
- Prep Time : 2:30 h
- Cook Time : 15m
- Ready In : 2:45 h
Every naan recipe you’ve ever read is wrong. Forget everything about it. If you want restaurant style naan at home, this is how I make it: – Lyta
- 1 1/2 tsps dry yeast
- 1 cup warm water
- 1 1/2 tsps sugar
- 3 cups all-purpose flour
- 1 teaspoon salt (or to taste)
- 6 tbsps ghee (clarified butter) [melted butter is fine as a substitution]
- 3 tbsps yoghurt
Add the yeast to the sugar, and dissolve in the water. Leave for 10 minutes. If it's not bubbly and frothy when you come back, your yeast is full of fail. Start again.
Add the flour, salt, 3tbsp ghee, and the yogurt. Mix this into a soft dough, and then tip it out onto your counter.
Knead like you have never kneaded before. Knead this dough into submission. By hand, it takes me about 10-15 minutes, and it should be smooth and elastic when you're done.
Place your ball of well kneaded and submissive dough into a well greased bowl, and cover with plastic wrap. Let rise for 60 minutes.
Come back, tip the dough out onto a lightly floured counter, and gently deflate. You want to get rid of the largest bubbles, but leave the smaller ones intact. Once you've done this, divide into 8-10 portions, and place on a cookie sheet. Cover with a clean and damp kitchen towel, and let rise another 30 minutes.
Preheat your broiler. If yours lets you specify a temperature, set for 450.
Get out two cookie sheets, and line them with foil. Grease lightly with ghee.
Now comes the hectic fun part.
Take a ball of dough, and gently stretch it out into a circle. Don't let it tear, but get it as thin as you can. For bonus points, drape over the fingers of your left hand to maintain the circle, and then use your right hand to pull one corner to form a traditional teardrop shape. There are elventy bajillion videos on youtube showing you how to do this. (Do not, under any circumstances, involve a rolling pin in this at any point. Stretching the dough by hand is key. KEY.)
Place this onto your cookie sheet, and pop into the broiler. Wait 60 seconds, and check. If there are a couple of browned spots on the Naan, you're done. You'll have to experiment a bit to find the perfect time for your oven. At 450, mine is more like 90 seconds. It is easy to burn the Naan, so don't be daft.
In the 60 seconds while your Naan broils, prep the next one, so that as soon as you take it out, the next one is ready to go in. Once you've popped the other one in, Life your cooked naan out, place on a plate, and brush with ghee. Continue making more in this fashion until you run out of either sanity or dough.