NAAN BREAD

Serving 6 ( 12 Naan breads)

INGREDIENTS: tsp = teaspoon tbsp = tablespoon 1 cup = 240 ml

750 gr all-purpose flour (Hvetmel)

6 tsp active dry yeast
2 tsp salt
2 tsp sugar
1 pinch baking soda
4 tbsp oil
6 tbsp yogurt (curd or Dahi)
1 cup lukewarm water
clear butter or ghee to butter the Naan
1/2 cup all-purpose flour for rolling

PREPARATIONS:

● Dissolve the active dry yeast in lukewarm water and let it sit for 10 minutes until
the mixture becomes frothy.
● Add sugar, salt and baking soda to the flour and mix well.
● Add the oil and yogurt mix; this will make the dough crumbly.
● Add the water/yeast mixture and mix into a soft dough.
● Knead until the dough is smooth. Cover the dough with a wet towel and keep in a
warm place for 3-4 hours. The dough should almost be double in volume.
● In class we will use a short cut to get the dough fermented. Preheat oven at 50 deg
C for 45 min. Then turn off the oven and put the dough. This will help to ferment
within an hour.
● Heat the oven to maximum. (using a pizza stone will help, as it will be similar to a
clay tandoor oven)
● Knead the dough for about two to three minutes and divide the dough into 12 equal
parts.
● Take each piece of dough, one at a time, and roll into oval shape. Dust lightly with
dry flour to help with the rolling. Do not make it thin keep thick.
● Use baking paper on the baking tray. Before putting the Naan in oven, lightly wet
your hands and take the rolled Naan, and flip them between your palms and place
onto your baking tray into the oven.
● You can place about 2-3 Naan on the baking tray/pizza stone at a time. The Naan
will take about 2 to 3 minutes to cook, depending on your oven. (Naan should be
golden brown on top).
● Take the naan out of the oven and brush lightly with clear butter or ghee.
● Wait 2 to 3 minutes before baking the next batch of naan. The oven needs to heat
again to max.

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