Homemade Naan recipe – slightly crispy on the outside while still soft and fluffy on the inside. Beat butter with butter and serve as it is or with curries, stews, soups, hummus or any other dipping sauce.
Source: Home Cooking Adventure
Ingredient
Produces 10-12 Naans
4 cups (500g) all-purpose flour
1 1/2 teaspoons (7g) salt
1/8 teaspoon (1g) baking soda
1 teaspoon (4g) kalonji seeds (black cumin)
20 g fresh yeast (2 teaspoons active dry yeast)
1 teaspoon (5g) sugar
1/2 cup (120ml) of warm water
5 tablespoons (70ml) oil or buttermilk
1 cup (240g) yogurt
melted butter or ghee for brushing teeth
spices or herbs – optional
1. Stir yeast with sugar until liquefied and dissolved in water. Set aside.
2. Place flour, salt, baking soda and kalonji seeds in a large bowl. Add the dissolved yogurt, oil, and yeast.
3. Mix all the ingredients together. If you think you need more water, add a few more tablespoons, the dough will be soft but not sticky. Knead the dough with your hands until smooth and pull it out of the bowl.
4. Cover with cling film and leave in a warm place for 1-2 hours until doubled in size.
5. Punch the dough down, knead again for 4 minutes, and divide the dough into 10-12 pieces over the floured surface. Cover and let rise for another 30-45 minutes.
6. On the surface of the dough, take a piece of dough and roll it into a teardrop shape (about 6-8 inches long). Do not roll back and forth. Stretch the dough outwards as you roll from the center.
7. Sprinkle the top of Naan with spices or herbs, if desired, use a rolling pin to gently press the dough to adhere to the dough.
8. Brush the other side of Naan with water.
9. Heat a thick bottom pan or cast iron skillet. It must be really hot.
10. Place the Naan on the pan with the wet side facing down and cover with a lid. Just reduce the heat a little and let it simmer for 30-45 seconds. On the surface of Naan will appear large bubbles.
11. Reduce heat to medium, open lid and cook for 30 seconds. Meanwhile roll another Naan to get ready.
12. To cook the other side, flip the other side over the pan, increase the heat to high, and slowly press down on the Naan. Naan is done when the bottom is golden brown, irregular and has spots in some places.
13. Remove the Naan from the pan and brush well with buttermilk or melted butter. Serve with your favorite dish.
