to bake... or not to bake my own naan
- foodcompletesme Oct 16, 2013 06:09 PM
OK, I love cooking Indian food. But I'm not a great baker and have never ventured to make my own naan (though I sure love to eat it out at a restaurant). Usually at home I just get some pita to go with my home-made Indian food.
Has any one made their own naan? Is it really worth the effort? How hard is it?
I make pizza dough on the dough setting in my bread maker...would that work? Would love to hear other's experiences. Thanks.
I make various versions of homemade naan all the time. If you make pizza dough, you'll be fine with naan. I don't own a bread maker, so I do all the mixing, patting out by hand. Give it a try--the ingredients are cheap (which is why I quit buying naan), so you'll not be out much if you don't like it.
If you're already baking pizzas on stones, you should have no problem making naan. It's a similar process of making an enriched dough and cooking it on a superheated surface. In my experience, though, unleavened breads like chapati, roti or paratha are more common for everyday meals. Naan tends to be a special occasion bread for when we go out or have company.
I do not consider myself a baker but I have successfully made naan many times. Sometimes I even make enough to freeze so that we can pull out individual pieces as needed.
However, since I'm away from home all day and not always in baking mode, I also buy naan from indian grocery stores or frozen from Costco.
I love this woman's website and have tried her recipe for naan. See the video and, if you watch, look out for the totally adorable mini rolling pin she uses at 5:20:
You need high heat and moist dough. I've seen some technique with the naan dough placed on wire grate and cooked over fire. Very tasty