Naan
Serves 10
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Naan
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Serves 10
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Directions
1
Start with very warm tap water, then add yeast, sugar, and salt.
2
Start with very warm tap water, then add yeast, sugar, and salt.
3
Start with very warm tap water, then add yeast, sugar, and salt.
4
Mix well and leave for 20 minutes until frothy.
5
Mix well and leave for 20 minutes until frothy.
6
Mix well and leave for 20 minutes until frothy.
7
In a separate bowl, combine strong white bread flour, milk powder, and kalonji seeds.
8
In a separate bowl, combine strong white bread flour, milk powder, and kalonji seeds.
9
In a separate bowl, combine strong white bread flour, milk powder, and kalonji seeds.
10
Mix the dry ingredients together.
11
Mix the dry ingredients together.
12
Mix the dry ingredients together.
13
When the yeast mix is ready, pour it into the dry ingredients.
14
When the yeast mix is ready, pour it into the dry ingredients.
15
When the yeast mix is ready, pour it into the dry ingredients.
16
Knead until a smooth dough forms (using a mixer or by hand).
17
Knead until a smooth dough forms (using a mixer or by hand).
18
Knead until a smooth dough forms (using a mixer or by hand).
19
Turn the dough out, bring it together, and shape it into a neat dough ball.
20
Turn the dough out, bring it together, and shape it into a neat dough ball.
21
Turn the dough out, bring it together, and shape it into a neat dough ball.
22
Place the dough back in the mixing bowl, cover, and leave for a couple of hours to overproof until bubbly and floppy.
23
Place the dough back in the mixing bowl, cover, and leave for a couple of hours to overproof until bubbly and floppy.
24
Place the dough back in the mixing bowl, cover, and leave for a couple of hours to overproof until bubbly and floppy.
25
Turn the risen dough out, knead gently again, and divide it into 10 dough balls (about 85 grams each).
26
Turn the risen dough out, knead gently again, and divide it into 10 dough balls (about 85 grams each).
27
Turn the risen dough out, knead gently again, and divide it into 10 dough balls (about 85 grams each).
28
Roll out the dough balls into desired shapes (ovals, rounds, etc.).
29
Roll out the dough balls into desired shapes (ovals, rounds, etc.).
30
Roll out the dough balls into desired shapes (ovals, rounds, etc.).
31
Slap the rolled naan onto a warm tawa (no oil needed).
32
Slap the rolled naan onto a warm tawa (no oil needed).
33
Slap the rolled naan onto a warm tawa (no oil needed).
34
Once small bubbles appear on one side, flip the naan over.
35
Once small bubbles appear on one side, flip the naan over.
36
Once small bubbles appear on one side, flip the naan over.
37
Let the second side catch some color and puff up a touch.
38
Let the second side catch some color and puff up a touch.
39
Let the second side catch some color and puff up a touch.
Ingredients
360 mils very warm tap water
360 mils very warm tap water
360 mils very warm tap water
10 grams yeast
10 grams yeast
10 grams yeast
20 grams sugar
20 grams sugar
20 grams sugar
10 grams salt
10 grams salt
10 grams salt
500 grams strong white bread flour
500 grams strong white bread flour
500 grams strong white bread flour
40 grams milk powder
40 grams milk powder
40 grams milk powder
1 teaspoon kalonji seeds
1 teaspoon kalonji seeds
1 teaspoon kalonji seeds
Equipment
mixer
bowl
tawa
Tips
Overproof the dough for a bubbly and floppy texture, as different rules apply compared to sandwich bread.
You can cook the top side under a grill for a 'tandoor' finish.
No oil is needed when cooking on the tawa.