NAAN (NICK MALGIERI)
Make and share this Naan (Nick Malgieri) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- *You will need a griddle or nonstick saute pan for baking the naan, or a charcoal or gas grill.
- In the bowl of an electric mixer, stir together the flour, salt, and sugar.
- Whisk the yeast into the water and add to the bowl; use a large rubber spatula to stir the ingredients together.
- Place the bowl on the mixer with the dough hook and mix the dough at the lowest speed for 2 minutes; add in the oil and mix 1 minute.
- Scrape the dough into an oiled bowl and turn it over so that the top is oiled.
- Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour (you may also let it rise in the refrigerator overnight).
- Scrape the risen dough out onto a lightly floured work surface and use a knife or bench scraper to divide the dough into 6 equal pieces.
- Round the pieces of dough under your hand to make smooth spheres.
- Place on a floured plate or pan and cover with oiled plastic wrap; let the dough rise for about 1hour at room temperature or about 3 hours in refrigerator.
- To bake the naan on a saute pan or griddle-place the pan over medium heat and cover the pan with a dome-shaped cover at least 10 inches in diameter; let the pan heat while you are shaping the naan.
- On a lightly floured work surface, use your fingertips to press out one of the pieces of dough into a flat disk; then use the palm of your hand or a rolling pin to flatten the piece of dough to an even disk about 8 inches in diameter.
- Uncover the pan or griddle and place the dough on it; cover for 2 minutes and allow to bake; uncover the pan and turn the dough over to bake on the other side for 2 minutes, covering the pan again.
- Remove the baked naan from the pan and cover the pan and allow it to heat for a couple of minutes before pressing out and baking the next piece of dough (baking the naan one a time is time-consuming, but best for flavor and texture.
- To bake the naan on a grill, make a charcoal fire and allow it to burn to a covering of white ash; or preheat a gas grill and set the temperature between medium and high.
- Press out the pieces of dough and place on the grill all at once; if you can cover the grill, do so for about 30 seconds, and turn the naan over to bake for 30 seconds on the other side.
- Naan should be blistery and lightly colored, with a few dark spots.
- To serve: quickly brush the naan with melted butter before serving in wedges with Indian food or any highly seasoned food.
Nutrition Facts : Calories 346.4, Fat 4.3, SaturatedFat 0.6, Sodium 778.6, Carbohydrate 66.3, Fiber 2.6, Sugar 2.3, Protein 9.2
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