A tandoor, or cylindrical clay oven, is traditionally used to make naan, a soft and pillowy Indian flatbread. Anise seeds add a delicate flavor to a yeast dough that is flavored with yogurt and olive oil. The dough is rolled out, slapped against the walls of the tandoor, and baked quickly over a blazing fire after rising. While the bread is still warm, it is brushed with softened margarine. Using a very hot cast iron skillet or nonstick pan, I recreate the high heat and charred flavor of a clay oven in this recipe. With the exception of the rising time, making your own naan takes just a few minutes and tastes so much better than buying it in a store. It goes well with smoky chickpea, lentil, and vegetable soup, butter chicken, or tandoori chicken.
What You’ll Need to Make Naan The ingredients are simple, as you can see. Richness and tang are brought about by the yogurt and olive oil. The anise seeds lend a subtle licorice flavor to the dish; You are free to omit them or substitute sesame seeds, poppy seeds, or nigella seeds, which have a mild onion flavor.
Instructions for each step Begin by whisking the flour, yeast, sugar, anise seeds, and salt together in a large bowl.
Whisk together the yogurt, olive oil, and warm water.
Combine the dry ingredients with the liquid mixture.
And incorporate the dough with a fork until it comes together.
Dust your hands with flour and ply into a delicate, tacky ball.
Use plastic wrap to cover.
Allow to rise for 1 to 1 1/2 hours in a warm place until it has roughly doubled in size. Hint: The spot will rise more quickly the warmer it is.
Flour should be put in a small bowl. Sprinkle a portion of the flour on a work surface. Dump the batter on top and sprinkle the mixture with more flour.
To prevent sticking, shape the dough into a rectangle by adding more flour as needed.
Divide the remainder into six equal portions.
Heat a heavy nonstick skillet or cast iron skillet until very hot. Roll one of the dough balls into an oval about 1/8 of an inch thick while it is heating.
Cook the dough in the hot, dry skillet until the bottom is browned and blistered and the surface is full of air bubbles.
Cook the naan the other way for a few more minutes.
Apply melted butter to the cooked naan and repeat with the remaining dough balls.
Sprinkle with parsley, in the event that utilizing, serve warm.
Naan is a far cry from store-bought, but it is simple to make at home and produces a pillowy texture.
Servings: 6 naan preparation time: Time Required for Cooking: Twenty minutes total: 50 minutes, plus 1 to 1.5 hours of rising time INGREDIENTS 2 cups all-purpose flour, spooned into a measuring cup and leveled with a knife, plus more for rolling (see note) 1 tablespoon sugar 1 teaspoon instant dry yeast/rapid-rise yeast (see note) 1 teaspoon salt Heaping 12 teaspoons anise seeds (optional) 3 tablespoons plain yogurt 2 tablespoons extra virgin olive oil 34 cup warm water (about 100°F) 2 tablespoons Cover the dough with plastic wrap or a damp kitchen towel after transferring it to the prepared bowl. Allow to sit for one to eleven and a half hours, or until it has roughly doubled in size (hint: The dough will rise more quickly the warmer the location.
About 12 cups of flour should be added to a small bowl. Sprinkle some of the flour on a work surface, then place the dough on top. On top of the dough and on your hands, sprinkle some flour. Divide the dough into six equal portions by shaping it into a long rectangle and dusting it with additional flour as necessary to prevent sticking. Roll each. Heat a large pan made of cast iron or heavy nonstick until very hot. One of the dough balls should be rolled into an oval about 9 x 4 inches thick using a rolling pin. To get rid of any excess flour, pick up the dough and flip it around between your hands; After that, place the dough in the dry skillet with care, and cook for a few minutes, until the top is full of air bubbles and the bottom is golden and occasionally blackened. The naan should be cooked for an additional 1-2 minutes on the flip side, or until the bottom is lightly browned and blistered in spots. Brush the naan with melted butter after removing it from the skillet. To keep the naan warm, place it in a dish lined with tea towels. Continue with the remaining naans, lowering the heat if necessary (usually after the first naan, I find it necessary to lower the heat to medium). If desired, garnish with parsley and serve warm.
Place the cooked naan in an oven heated to 200°F to keep them warm. Wrap the leftovers in foil and reheat in an oven heated to 350°F. Store in a ziplock bag.
Note: King Arthur flour is my choice because it has more protein than other all-purpose flours. You may need to add a few more tablespoons of flour if you use Gold Medal flour, which has less protein.
Note: Although instant or rapid-rise yeast can be used in place of active dry yeast, the dough will take longer to rise. Dissolving active dry yeast in lukewarm water and letting it sit for 10 minutes until frothy will boost its effectiveness. Continue with the recipe by adding it to the flour, sugar, salt, and anise seeds.
Cooler Agreeable Directions: The naan can last up to three months in the freezer. Before putting it in the freezer, wrap each piece securely in plastic wrap and place the rounds in a plastic bag that can be sealed. Wrap the naan in aluminum foil and reheat in an oven heated to 350°F until hot.
Information on nutrition provided by Edamam Serving size:
Calories: 1 naan
9 grams of fat:
3 grams of carbs:
35g of sugar:
Sodium, 5 g:
350 mg of cholesterol: