Chateau Gateau

Roopa

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

NAAN 

INGREDIENTS

• 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

DIRECTIONS

1. Mix together the bread flour, salt, and sugar in a bowl.
2. Add the yeast and the water into the bowl (or in a flour well) and mix together.
3. Add in the milk, yogurt, and oil and mix together until the dough forms a sticky ball.
4. Work the dough until the gluten has developed. I used the stretch and fold technique until the dough was manageable enough to knead.
5. Form the dough into a boule. Set it on a floured surface and cover for ~1 hour until the dough has doubled in size.
6. Once the dough has doubled, split the dough into 4 – 6 portions and rest for 15 minutes.
7. Heat a skillet to medium/high heat and grease slightly.
8. Use your hands to stretch out the dough and roll it out with an oiled rolling pin.
9. Roast the naan on both sides until cooked and browning.
10. Enjoy with copious amounts of butter!

Notes:

• 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.