Naan No Knead Recipes

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

NAAN-LIKE EASY FLATBREAD

Steps:

• Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
• Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
• Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
• Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

NAAN (NO-KNEAD)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
• Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
• Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
• Add the ghee or oil to the hot pan.
• Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
• Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. Watch cafrefully and adjust heat as needed.
• Flip the naan when the underside is richly browned.
• Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
• Remove from the pan and brush with butter if the dough was cooked in oil.
• Serve warm.

NO-KNEAD FLATBREADS - MASTER RECIPE (PIZZA, NAAN, FOCACCIA)

Steps:

• Mixing and Storing the Dough:.
• Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
• In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
• Add all the water and olive oil at once and mix with a wooden spoon.
• If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
• When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
• The dough will be wet and loose enough to conform to the shape of its container.
• Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
• You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
• The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
• Baking Instructions:.
• Naan:.Recipe #387678.
• Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
• Pizza Roll: Recipe #388861.
• Focaccia:.Recipe #387527.
• Lavash: Recipe #310451.