- Zeldog Jan 7, 2007 09:55 PM
I went online to check out recipes for naan and they are all over the place in terms of ingredients, leavening and baking methods. Some call for milk, eggs, yogurt and/or butter, but some of the best naan I've had in restaurants seem to be just flour, water, leavening and salt, with a little butter brushed on at the end. Any tried and true recipes out there?
Also, I'm thinking the best way to simulate a clay oven with my gas oven (to get that semi-burnt surface) is to bring the oven temp up to 500 with a baking stone in the middle position, toss in the dough and then turn on the broiler. Anyone tried that?
Here's a video of how to cook naan on youtube.com by jemeela...it may be helpful to you, I don't know but she seems to know what she's doing--one detraction: she says "veddy hot oven" but does not say what temp that is, sorry!...I love naan but have not tried it at home...I am slowly including Indian cooking into my line-up at home with sons.
Here's the one I've found successful:
1 pkg active dry yeast
4T white sugar
1c warm water
1 egg, beaten
3T milk (can probably substitute plain yogurt)
4.5c bread flour
1/4c ghee (or unsalted butter)
Dissolve yeast in water, proof until frothy; stir in sugar, milk, egg, salt and enough flour to make a soft dough; knead 6-8 minutes on floured surface; let rise until doubled; punch down, knead in any spices or fruits if you like that. pinch off small bits, roll into balls, allow to rise again; roll out into thin circles.
Preheat grill/cast iron pan on high. lighlty oil, cook until browned and puffy; brush uncooked side with ghee/butter and turn over, cook another 2-4 minutes.
Ghee is just a sort of clarified butter, you can get it at an international grocery store; it's more authentic than yellow butter.
I don't have a recipe on hand, but I'm pretty sure it's supposed to be flour, yeast, salt, water and yogurt.