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What’s in a naan?
Mix the yeast, sugar and water in a bowl and let it relax for a while. Then let the yogurt, egg and olive oil join in. In a larger bowl, mix 128 grams of flour with salt. Add the yeast mixture and mix with a wooden spoon. Dust a work surface or cutting board with flour and start kneading. While you knead, gradually add the rest of the flour. Don’t chuck it all on there at once! No need to knead for more than about three minutes. Place the dough back in a slightly greased bowl and cover with a kitchen towel. Play a video game or walk the dog for an hour. Oh yes, remove the butter from the fridge first, so that it’s easier to mix with the thinly cut garlic. Divide the dough into 8 equal quantities and roll out with a rolling pin on a floured work surface or cutting block. A cast iron oval pan or baking dish works wonders (my black cast iron Staub baking dish is the perfect shape and size). Really go crazy with the heat. Toss a naan in the pan and turn it over as soon as air bubbles form. Don’t go away, it’s very fast! You can keep the baked naans warm in a preheated oven until you have baked all 8 of them. Spread some garlic butter on the naans and finish with fresh coriander or flat-leaf parsley (for the fans)…
For 8 naan – you’ll need loads if you want to avoid a mutiny
Ingredients
2 Teaspoons of dried yeast
1 Large teaspoon of
raw cane sugar
125ml of water
80ml of yogurt
1 Egg
60ml of olive oil
385 grams of flour (128 & 257 grams – wheat flour is fine)
Fresh coriander or Flat-leaf parsley
Salted butter
Garlic (a few cloves)
1 Teaspoon of salt
2 Teaspoons of dried yeast
1 Large teaspoon of
raw cane sugar
125ml of water
80ml of yogurt
1 Egg
60ml of olive oil
385 grams of flour (128 & 257 grams – wheat flour is fine)
Fresh coriander or Flat-leaf parsley
Salted butter
Garlic (a few cloves)
1 Teaspoon of salt