What is Naan?
Why Did I Make a Naan Recipe?
How Did the Naan Recipe Compare to Naan I’ve Tried at Indian Restaurants?
The Naan Recipe
- 3 1/2 C all-purpose flour
- 1/2 t salt
- 1 t instant yeast It is VERY important that you use instant yeast. I used Fleischmann's Rapid Rise Yeast which according to this lengthy discussion on Chow is the same as instant yeast.
- 1 1/2 C warm milk - not above 100F I wanted to make sure that temperature didn't lead to problems so I used a meat thermometer and tested the milk temp before use. I made my milk 90 degrees.
- 1 t sugar
- Butter to taste
- Dissolve the yeast and sugar in the milk.
- Let rest approximately 10 minutes.
- In a large bowl, mix the flour with the yeast/milk mixture.
- Mix in the salt.
- Knead until soft and elastic.
- Cover with a damp towel and leave in a dark place to rise until doubled, about two hours. (Am I the only one who can't tell when dough has doubled? It looked bigger so I went with it. Maybe I should measure next time?)
- Remove the dough from the bowl, degas gently then divide into ten even balls.
- Roll out into triangles, dusting lightly with flour as needed. I discovered that the thinner you roll it out the better. (Being the non-perfectionist that I am, I did not make triangles. I made whatever shape things happened to roll out into - mostly amoeba shaped blobs.)
- Heat up a frying pan. (I used a cast iron skillet. I also liberally buttered the skillet.)
- Generously brush one side of the dough with water and begin to cook with that side down on medium heat.
- Brush the other side with water.
- The dough should bubble a bit as it cooks. Leave it on the heat for a few minutes, then flip it to cook the other side for a shorter amount of time.
- Move to a plate.
- Generously butter. Enjoy.
Will There Be Naan Cupcakes?
There will not be naan cupcakes, but there will be Indian cupcakes. I baked them today and haven’t yet frosted them. I had a few issues with them, but the jury isn’t out yet. I’ll give the whole story soon.