Sunday, December 23, 2012

Naan Making 101

So this Christmas we stayed home and crossed naan making off our list.
Here's how-
 Mise en place to get these set up-
 3 cups all purpose flour
 1 tsp salt
1/2 cup boiling water
1/2 cup room temp yogurt ( mine wasn't quite room temperature- more like fridge temperature) 
2 tsp sugar
1 tsp active dry yeast ( I used Red Star Yeast from Costco)
1 large egg
1/4 cup melted butter/ghee
1 tsp nigella seeds
2 tbsp melted ghee for brushing naan tops

 Active steps:
 1.Add salt to flour and stir.
2. Mix wet ingredients together in this order - water, yogurt, yeast, sugar, egg, butter.
 3. Add wet ingredients to dry ingredients and stir. Knead dough for at least 10 minutes- it will look gorgeous. Transfer to a bowl and cover with cling wrap and let dough rise for 2 hours.  I set it up in my oven with pilot light turned on. 
4. Take a nap.
 When ready to make naans (and eat them- since I still don't know how to make rotis/naans/parathas that are good after 30 seconds of coming off the tava/oven etc): 
 1. Set Oven at highest possible temp (550 F) for 30 minutes with inverted cookie sheets.
2. Punch down dough, divide into 12 parts and roll each out- first to a round then spread to be a teardrop like shape. Wet their top surface with water.
3. Throw naan on super hot cookie sheets with wet surface in contact with the sheet. Sprinkle kalonji and bake for 3 minutes. Brush with ghee and serve immediately.

Optional: In a scant tablespoon of warm ghee, add about a teaspoon of chopped garlic and have it change color. Use this to top your naan to make it "Garlic" Naan.
Serve with a rich gravy. We lapped it up with Afgani eggplant and Butter chicken!

This recipe was inspired by my instructor Mike Hammond's naan making video. He helped me overcome my phobia of real bread baking! ( And K gifted me class enrollment for  Bread baking 101 last birthday- so credit goes to him for helping me conquer my carbohydrates!)