Naan - Indian Flat Bread
From cleverusername 16 years agoIngredients
- 1/2 cup warm water (105°-115°F) shopping list
- 2 teaspoons dry yeast shopping list
- 1 cup boiling water shopping list
- 1 cup plain full-fat yogurt shopping list
- 5 1/2 cups whole wheat flour shopping list
- Additional flour as necessary during kneading process shopping list
- 2 tablespoons vegetable oil shopping list
- Additional oil for preparing bowl shopping list
- 2 teaspoons salt shopping list
- 6 tablespoons lightly toasted sesame seeds shopping list
How to make it
- Place the warm water into a large mixing bowl. Sprinkle the yeast onto the water, and stir gently until the yeast is dissolved.
- Place the yogurt into a medium mixing bowl, and slowly add the boiling water, stirring to fully incorporate. Allow the mixture to cool until it is 105°-115°F.
- Once cooled, add the yogurt mixture to the yeast mixture.
- Stir in 3 cups of flour, adding in 1/2 cup batches and stirring until each is fully incorporated.
- Continue to mix the resulting sponge for approximately two minutes, stirring in one direction only.
- Cover the bowl with plastic wrap and allow the sponge to stand for 30 minutes.
- After 30 minutes, remove the plastic and cover the sponge with the oil and salt.
- Add the remaining flour, 1/2 cup at a time, mixing with your hands to incorporate and form a dough.
- Once all of the flour has been added to the dough, turn it out of the bowl onto a lightly floured surface.
- Knead the dough for approximately 10 minutes, until it becomes smooth and elastic, adding more flour as necessary if the dough is too sticky.
- Wash and dry the large mixing bowl, and cover with a light sheen of vegetable oil.
- Place the dough into the bowl and cover to coat the entire surface with the oil. Cover the bowl with a damp kitchen towel and set aside to allow the dough to raise until doubled in size, approximately one hour.
- When the dough is risen, remove from the bowl and punch it down. Divide into 6 equal portions.
- Place a pizza stone into your oven, on the middle rack, and preheat to 450°F.
- Lightly flour your hands and your work surface. Using your hands, flatten each of the dough portions into a round 4 to 5 inches wide.
- Cover the dough with the kitchen towel once again and allow to rest for 10 minutes.
- Keeping the remaining dough rounds covered, place one portion on a lightly floured surface, and use a rolling pin to roll the dough until it begins to stretch.
- Temporariy moving the dough, brush the flour from the work surface with a pastry brush, and sprinkle 1 tablespoon of the sesame seeds onto the work surface in its place. Lay the dough on the seeds and roll into a rectangle approximately 6 x 10 inches.
- Flip the dough, and use the tip of a paring knife to cut five slits, each one inch long, radiating out from the center point.
- Lightly flour the baker’s peel.
- Slide the dough onto the peel, then use the peel to transfer the dough to the hot pizza stone.
- Bake until the top of the bread begins to brown, approximately 5 minutes.
- Transfer the bread to a rack, and repeat until all dough is baked.
- Makes 6 Flatbreads (18 servings)
The Rating
Reviewed by 2 people-
i love the yogurt! all the other recipes i have tried do not add this and i always feel like it's missing something.
hiddenpoet in Las Vegas loved it
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