Naan question 218

morning glory

Hi MG,

I've experimented with many different recipes and cooking techniques over the years to try and duplicate restaurant-style naan breads. The cooking method definitely seems to make more difference than the dough recipe.

The best I've come up with so far is the following. I make the dough in a bread machine, but you can do it the traditional way, too. Just knead as usual and let it rise for a couple of hours. Sorry for the US units - I'm English but live in the US and it's just easier to develop recipes that way here. You could always try your own dough with this cooking method, of course.

Cheers, Rowan

Naan Bread

1-2 cup water 1-2 cup plain yoghurt 1 egg 1 teaspoon salt 2 tablespoons sugar 3 cups bread flour 1 tablespoon active dry yeast

Measure the water in a jug and add the yoghurt to bring the measure up to the one cup line. Add the egg to the jug and mix well with a fork. Pour the mixture into the bread machine and add the other ingredients in the order given. Select the dough cycle.

When the machine finishes, remove the dough and punch it down. Divide into 8 pieces, roll into balls, and set aside somewhere warm until they begin to rise. To freeze, wrap each piece individually in plastic wrap. To cook, preheat a cast-iron frying pan on medium-high heat, and wipe it with a lightly-oiled paper towel. Melt about an ounce of butter in the microwave or small pan (or use ghee).

Dust the worktop with flour, and roll out a piece of defrosted dough to about the 6-8 inches. Use a pastry brush to coat one side of the dough with melted butter and place butter side down in the pan. While it is cooking, brush the upper side with butter and, when the underside is golden brown, turn it over and cook for a minute or so on the other side until that too is cooked.