Friday, October 30, 2015

Naan bread

My favorite component of a meal at an Indian restaurant: the bread. Alas, this must not be surprising, given that I'm a devoted panivore. Naan bread is fluffy and soft, with a delicious coating.

1/2 cup ice water
1/3 cup whole milk yogurt
3 tbsp and 1 tsp vegetable oil
1 large egg yolk
2 cups flour
1.25 tsp sugar
0.5 tsp dry yeast
1.25 tsp salt
1.5 tbsp butter

In a measuring cup combine the yogurt, water, oil and egg yolk. Mix well.

In a food processor with the blade on mix the flour, sugar and yeast. With the processor running slowly pour in the yogurt mixture and process until the dough is just mixed. Allow to sit for 10 minutes.

Add the salt and process for about a minute until a silky dough forms.

Transfer onto the table and knead for a minute. Place into a lightly greased bowl and cover. Refrigerate overnight.

The next day remove dough onto a floured work surface. Cut into four pieces and Shape each into a ball. Allow to sit covered with plastic wrap for 15-20 minutes.

Roll the balls one-by-one into 9-inch disks. Poke entire surface 20-times with a fork. Sprinkle with flour to avoid sticking.

Heat a tsp of oil in a cast iron skillet with a lid on medium heat until the oil is shimmering. Wipe out the oil.

Spray the top of the dough with water and place into skillet moist-side-down. Mist top with water and cover (with lid or aluminum foil, if you don't have one). Cook for 2 minutes until brown spots appear, flip and cover, finish cooking the second side as well. Brush tops with melted butter. Serve warm.

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