Advanced..... Naan …
A staple in many Middle Eastern countries, the Indian
subcontinent, and surrounding countries.
1 part flour + 2 third’s part liquid + two-thirds tsp of kosher salt + 2 tsp of yeast + some other stuff; see below.
Example: 2 1/3 cups of white flour (Plus a bit of flour for
rolling out.)
2/3 teaspoon table kosher salt (about 3.29 g. don’t add much
extra salt)
2 to 2 ¼ teaspoons active dry yeast (approx. 7 g. (1 package active dry yeast))
1 Tablespoon of sugar (about 12.5 g.)
1 teaspoon baking powder (about 4 g.)
2/3 teaspoon baking soda (about 3.2 g.)
2/3 cup
plain, unsweetened yogurt (preferably Greek (cold))
2/3 cup
whole milk (cold)
2
tablespoons olive oil (Or butter, not both)
OPTIONAL.
1 tsp
(teaspoon, about 2.8 g.) minced garlic
Finish
8 tbsp (tablespoon)
butter
2 tbsp
(teaspoon, about 2.5 g.) minced fresh parsley (optional)
1 tsp (teaspoon, about 2.8 g.) minced garlic (optional)
Melt butter, add or don’t add optional ingredients, and
brush on the finished product.
Pro note: If used for peanut butter and jelly, skip the
butter entirely.
Dissolve the yeast
in a bit of water (tablespoon), add flour and a tiny pinch of sugar, and leave for about 10 minutes. It
should bubble a little, which indicates your yeast is working. If not, find a
warmer spot or get newer yeast. If worse comes to worse and your yeast is dead,
you can still make tortillas.
Mixing
In a medium bowl, add all the dry ingredients, flour, salt,
sugar, baking powder, and baking soda, and mix well.
Now add your yeast water, milk, yogurt, and oil (if using
butter, soften/almost melt the butter in the microwave)
This is where we add the optional minced garlic.
Once the flour has absorbed the water and looks like dough,
sprinkle a bit of flour on a flat surface and start to work the dough.
Knead the dough until
the surface becomes shiny and smooth, 10 to 15 minutes. Or about 8 min on the
dough hook.
If the dough is still quite wet, add more flour. The goal is a soft dough that sticks slightly to the bottom of the bowl
but does not stick to the sides of the bowl.
Note: Some people currently coat the dough with a tiny amount of oil. It is more of a personal technique.
Cover the dough with a barely damp cloth and let it rise in
a warm place (a warm oven that you pre-heated for one minute (no more than two.
on the stove or on top of the refrigerator)).
Check-in an hour; the dough should double in size. If not, give it another half hour.
While you are waiting, now is a good time to melt your
butter and use butter by itself or butter/parsley or butter garlic, and last but not
least, butter/parsley and garlic. So mix
whatever combination you like and set aside.
Divide the dough into
6-8-10 equal balls. (I have been told 6 works well if you want them larger than
average, and 10 is better if you have young children.).
Roll the dough to an
8-inch (give or take (see above)) circle using a rolling pin on a well-floured surface.
If the dough is
sticky, add half a teaspoon of flour until it is workable.
(Practice makes
perfect)
Roll the pieces out into disk shapes that are about ¼-inch
thick.
Keep the remaining
dough covered with a kitchen towel while you work with each piece. (You may need to re-wet the towel)
Once rolled out, lay the dough disks out on a lightly floured
surface (A couple of cookie sheets, for example)
cover with a kitchen towel or spray some plastic wrap with
non-stick spray and let sit 15 to 30 minutes
Stir your butter mix and reheat if needed; prepare a small pastry brush.
Cooking
Use a griddle, 10–12-inch pan, pancake, or crepe pan, and oil
the pan to keep the dough from sticking.
The pan must be hot with a light coat of oil.
Lay the dough on the skillet. When it puffs up, bubbles
and dark brown to burnt spots appear (about 20-35 seconds), flip it over and
cook the other side. Repeat the same until all the disks/Naan are done.
Press with your
spatula (or a big spoon) in the middle of the Naan; it will help them puff.
This will take about a minute and should be less than two.
(Also, I have seen a few cooks cover the pan on the first part and said it speeds up the
process.)
Lightly brush with
butter (butter mix) as they come off the pan and stack under a (clean) kitchen
towel. (Butter is not mandatory)
How long can naan be kept?
Naan bread should be stored at room temperature in an
airtight container.
It will stay soft and fresh for approximately one day at
room temperature. Sealed in an airtight container. ****
For mid-term storage, naan can be placed in the refrigerator
for two to four days. (Sealed in an airtight container). ****
Naan will last approximately two to three months in the
freezer.
To freeze, separate Naan with waxed paper, parchment paper,
or cut-up plastic bags and place them in a plastic container or zippered bag before
placing them in the freezer. Don’t forget to write a date on the package.
(The paper/plastic separates the Naan, so you don’t wind up with a frozen Naan rock.)
****(It depends on what was added to the batter or finished
product, oil, butter etc. The more additives the shorter the life span)
What to do with it?
Make pizza, and brush lightly with olive oil. Choose your
favorite pizza toppings and bake on a pizza stone or preheated sheet pan.
Make a wrap with it. Fill the naan with thinly sliced beef,
onions, cheese, or Taco ingredients.
Make your favorite sandwich with it, ham and cheese, peanut
butter and Jelly, egg salad, scrambled eggs with chopped bacon, etc ...
Cut it into squares, brush with olive oil, and bake on a
sheet pan until crisp for a delicious dipping chip for salsa or spicy bean dip.
Serve warm with melted butter, or better yet, in the
microwave or stovetop (over low heat).
Melt the butter, stir in finely chopped parsley, and brush on
warm Naan. Add a bit of crushed garlic to the butter for additional flavor.
Last note: You will find a thousand variations on how to
make these on the internet.
Practice, and you will find one that suits you. After the practice, you will look like you
have done this all your life.
According to the internet, for nutrition information.
Yield 8
Serving Size1
Amount Per Serving Calories 285
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Unsaturated Fat 5g
Cholesterol 19mg
Sodium 146mg
Carbohydrates 42g
Fiber 1g
Sugar 3g
Protein 8g
Potassium 171mg
Calcium 68%
Vitamin A 77%
niacin: 1.5mg 12 %
folate: 38mcg 9 %
That said, please review the Nutrition Disclaimer; there are
too many variables to give an accurate list of the nutritional value of
anything. You should read the package to better understand what is in your
food. Again, see the Nutrition Disclaimer.
copyright © 2023 Donald Watson All Rights Reserved.
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