Naan

Naan, a traditional Indian flatbread, is beloved for its soft texture and slightly chewy consistency. Traditionally baked in a tandoor oven, it emerges with a delightful charred exterior and fluffy interior, perfect for soaking up curries or enjoying on its own with a smear of butter. Its versatility and comforting flavour make it a staple in Indian cuisine, enjoyed both domestically and internationally.
2 tsp dry active yeast 10g
1 cup warm tap water 225g 40°c
2 tbsp caster sugar 30g
1/3 cup milk 80g
2 tbsp Greek yogurt 30g
1 1/2 egg 1 egg
1/2 tsp salt 1 tsp
1 3/4 bread flour 450
2 tbsp 30g ghee 50g
Bloom your yeast by adding yeast to warm water ideally over 40°c. Over with a cloth to trap in the heat.
Melt butter/ ghee and set on the bench to cool slightly, along with your milk, yogurt and egg. You will want these items at room temperature.
Place flour, sugar and salt in a large bowl mix and form a well.
Pour temped ghee into egg and combine before pouring into the flour well.
Mix the milk and yogurt in with the yeast water, stir and pour into the well stirring while pouring.
Once the pitcher is empty widen your stir bringing in the flour to form a dough.
The dough will be a little moist, if you find it’s too moist you can sprinkle with some additional flour. Cover and depending on the warmth of your space proof for up to an hour and a half.
Flour your bench, dump the dough and flour the top of the dough and your hands to avoid too much dough sticking to your hands. Stretch and fold incorporating the flour.
Cut into equal parts to the desired naan size, form into a bread roll size as shown in the video and place on a floured tray to proof for 15 min.
Once the dough balls have risen slightly place on a floured surface and with a rolling pin flatten to your desired size and place onto a very hot oiled/ buttered skillet cooking for 1 to 2 min then flip. It’s ok to slightly burn the naan as they would traditionally be cooked in a Tawa (griddle) tandoor or kiln that is at a very high temperature. The sugar in the naan creates more of a sweet caramelised flavour.
bhojan kaa aanand lijiye
(Enjoy your meal) Hindi
Ghee (clarified butter)
Simply melt the desired amount of butter in a saucepan brining to a gentle simmer then turning off the heat. Let the butter settle for 2 minutes and pour the top liquid into a ramekin. You will notice there is some sediment at the bottom, that this the dairy component and this is what burns at a low temperature.
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