I am planning to make some of my mom’s recipes this week, so I figured I’d also take a stab at naan. It’s actually not something I ever ate growing up. I really only had it at weddings and restaurants. Either way, my mom didn’t have a recipe, so I searched the internet and came across this recipe from Cook With Manali. I don’t really eat garlic so I left that out, but I think I would play around with this recipe a little more next time and add some extra flavour.
The original recipe can be found here with a few more pictures. I halved it, left out the garlic, and have put my altitude adjustments in italic. Also, I did this by hand rather than with a mixer.
Also, here is a rough timing breakdown so you can pace appropriately. It will vary a little bit but should give you a decent sense of how long things will take. The active working steps are in bold.
20 minutes: combine ingredients
1 hour: proof
5 minutes: split up dough
15 minutes: rest
20 minutes: cook the naan
- 212 g bread flour
- 0.5 tsp. salt
- 0.5 tbsp. sugar
- 8.5 g fresh yeast (I used 7.5 g)
- 120 g water (I used 130 g)
- 40 g milk (I used 45 g)
- 1 tbsp. yogurt
- 20 g (1.5 tbsp.) oil
- Mix together the bread flour, salt, and sugar in a bowl.
- Add the yeast and the water into the bowl (or in a flour well) and mix together.
- Add in the milk, yogurt, and oil and mix together until the dough forms a sticky ball.
- Work the dough until the gluten has developed. I used the stretch and fold technique until the dough was manageable enough to knead.
- Form the dough into a boule. Set it on a floured surface and cover for ~1 hour until the dough has doubled in size.
- Once the dough has doubled, split the dough into 4 – 6 portions and rest for 15 minutes.
- Heat a skillet to medium/high heat and grease slightly.
- Use your hands to stretch out the dough and roll it out with an oiled rolling pin.
- Roast the naan on both sides until cooked and browning.
- Enjoy with copious amounts of butter!
- I ended up adding a bit of extra flour, so I’d use a little less liquid next time. The dough should be sticky, but this didn’t get baked so I probably overcompensated on the liquid.
- I have no idea how this dough should actually be combined. I just did the stretch and fold/ kneading techniques because it felt right.
- If you are using dry yeast, you will need a different amount depending on the type used.