naan
description: From www.recipetineats.com/naan-recipe/
ingredients:
- For the dough:
- 125ml water
- 4g instant yeast (note: not a full packet!)
- 270g bread flour
- 2.5g salt
- 30g milk
- 27g beaten egg (about half an egg)
- 30g melted butter
- For the garlic butter:
- ~3 garlic cloves, finely chopped
- 30g butter
- Coriander
method:
- Optionally mix yeast with the water (warm) and 2tbsp sugar to bloom. Leave covered for 10 minutes
- Mix dough ingredients and knead until well incorporated and somewhat smooth
- Cover and leave to rise until doubled in size (probably 1 or 2 hours)
- Divide dough into 6 pieces on a lightly floured surface, and shape into tight balls
- Leave to proof on a floured and covered plate until risen by half
- Roll each ball out until about 3 or 4 mm thick
- Make the garlic butter by melting both garlic and butter in the microwave
- Use kitchen towel to lightly oil a pan and heat until almost smoking
- Cook each naan for about 90 seconds on one side, until the top has lots of bubbles and the bottom is golden. Flip and cook the other side for about 60 seconds
- Immediately brush the cooked naan with garlic butter and sprinkle with coriander
- Keep warm in a low oven while cooking the rest of the naan
notes:
- Source recipe says no kneading is required, but not sure I trust this...
- I think yoghurt is a more usual choice than milk and egg, but the source recipe claims this works better with the lower temperatures of a home kitchen. To make with yoghurt, I reckon the milk and egg can be replaced with ~150ml natural yoghurt