Hard Tack

 Naan …. basic

a staple in many Middle Eastern countries, the Indian subcontinent, and surrounding countries.

 

1 part flour + a quarter part water + one third tsp of salt + two tsp of yeast

 

Example: 2 1/3 cups of white flour (Plus a bit of flour for rolling out.)

 

1/3  teaspoon table salt (about 1.64 g; don’t add much extra salt)

 

2 to 2 ¼ teaspoons active dry yeast (approx. 7 g.    (1 package active dry yeast))

 

1 / 2 cup plus 2 tablespoons (10 tablespoons) of very warm water at 98.5 or 37 degrees C. (Since you don’t have a thermometer in this exercise, try for a very warm bath water temperature.)

 

    Dissolve the yeast in water, add flour, and leave for approximately 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.

 Also, the water can be replaced with milk or yogurt to make your naan softer. (unsweetened yogurt (preferably Greek))

 

Mixing

In a medium bowl, warm water and yeast together. Stir and mix well. Assuming your yeast is activated and becomes foamy after 10 minutes.

 Add flour and salt to the bowl, mixing well. 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.

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.

 

 Divide the dough into 8 equal balls. (I have been told 6 works well if you want them larger than average).

 

 Roll the dough to an 8-inch (give or take) circle using a rolling pin on a well-floured surface.

 If the dough is sticky, add half a teaspoon of flour till you get it 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.  

 

 

 

 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.

 

Note: Some people use a pastry brush to put a little water on the dough, and one lady I know has a spray bottle she uses to mist the Naan before laying it down in the pan. (Optional (Wet side down.))

 

Lay the dough on the skillet. Flip it over and cook the other side when it puffs up, and bubbles and dark brown to burnt spots appear. 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.

 

 Lightly brush with butter as they come off the pan and stack under a (clean) kitchen towel.   (Butter is not mandatory)

 

If your pan is getting gunked up with excess flour, get a big wad of paper towels and lift the pan away from the flame/stove and wipe it out, re-oil, and go back to cooking.

 

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. Top with 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. You can also add a bit of crushed garlic to the butter for added 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 © 2022 Donald Watson  All Rights Reserved