NAAN (INDIAN FLATBREAD)
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.
Provided by Steven Raichlen
Categories project, side dish
Time 1h
Yield 8 pieces
Number Of Ingredients 10
Steps:
- In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
- Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
- Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
- Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
- If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
- Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
- If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams
SOURDOUGH NAAN FLATBREAD
This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious when served with traditional Indian lentils (e.g. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. They freeze well and you may find yourself doubling the batch to have more in stock.
Provided by Melissa Johnson
Categories Recipes
Time 43m
Yield 8
Number Of Ingredients 8
Steps:
- Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry.
- Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
- Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
- Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
- On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
- Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
- Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under. You're aiming for brown spots, so adjust your heat accordingly.
- Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don't dry out. You can also brush them with melted garlic-and-herb butter while they're warm if you want.
- You can freeze and reheat the naans in the toaster.
SOURDOUGH FLATBREAD
I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.
Provided by Rachel CM
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
- Knead dough until smooth, 5 to 8 minutes.
- Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 23.8 g, Cholesterol 15.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 203.3 mg, Sugar 0.4 g
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- Mix the dough: Mix the wet ingredients in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F ( 20°C) kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
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