my naan sense
From our fantastic “Down & Delhi w/ Debby Holiday” episode comes this naan recipe
Now I’m no baker but I am willing to learn. Baking involves mixing, precision and knowing when to not beat something too badly. I’m in. You can totally do this, and you will be stoked.
Mix together the flour, salt & baking powder. Add the oil & greek yogurt and put aside.
Combine sugar, warm water & yeast and mixy mix. This has to be in time out for a few to get nice & frothy. (holy cats, I’m baking)
Marry liquid to flour mix and incorporate well. Look out for clumps to smooth over. Dough will be soft & a little moist.
Flour is now your best friend, and your board’s. Give the surface a good covering and scoop out dough to board. Add a little more on top of dough, it can be so ………………………….. wait for it………….kneady.
Knead for a few minutes getting dough ball smooth with flour. Add bf ap flour as kneaded. (Stop me) Object here is a smooth finish for dough. Don’t over work.
Flour bottom of bowl and place dough in.
All rise. Cover bowl with plastic wrap or a towel and find a nice warm spot to let dough rise. You’ll want it to double, it could be an hour, it could be less.
Return dough to floured board and roll out to a log like shape. Keeping pin floured helps.
Cut dough into desired individual pieces, six works well. (dough will keep in fridge for 4-5 days if you want to space it out)
Roll individual naan to about 1/2 inch thickness, thinner if preferred. At this time you can add garlic, herbs, sesame seeds etc. Just press into one side of naan.
Place griddle over medium-high heat, treat with cooking spray. We love our Lodge Cast Iron for this. Rub one side of naan with water and cook 1-2 minutes. Bubbles will start to form. Rub other side (herbed or treated if so) with water & flip. Cook to desired color, maybe two more minutes.
Boom. You’re a baker. Serve your home made naan with oil, butter, ghee or whatever tickles your fancy.
Baking. Who knew?