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Naan is best baked directly on a hot baking stone -- in India, it's baked on the wall of a tandoori oven -- but if you don't have a stone in your oven, you can use lightly greased baking sheets. Or dry fry the bread on a griddle over a burner, flipping it over after about 2 to 3 minutes of cooking time.
1 1/4 cups (10 ounces) water
1 tablespoon vegetable oil
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (5 ounces) King Arthur Traditional or 100% White Whole Wheat Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (3/4 ounce) toasted sesame seeds
Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the dough ingredients except the sesame seeds, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Add the sesame seeds once the dough is almost fully kneaded. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's nearly doubled in bulk, 1 to 2 hours.
Bread Machine Method: Place all the dough ingredients except the sesame seeds into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. Add the sesame seeds during the last few minutes of kneading. Allow the machine to complete its cycle.
Shaping and Baking: Turn the dough out onto a lightly greased or floured work surface. Divide it into six pieces. Roll each piece into a ball, and cover them to prevent drying. Let the dough rest for 30 minutes while you preheat your oven to 450°F.
Roll, pat and stretch each piece of dough into a 6-inch circle, keeping the rolled-out pieces covered till you're ready to bake. Bake the naan for 4 to 5 minutes, until it's firm to the touch and light brown on the bottom. Remove the naan from the oven, and stack the warm breads to keep them soft. Yield: six 6 1/4-inch naan.
Nutrition information per serving (1 naan, 113g): 276 cal, 5g fat, 9g protein, 47g complex carbohydrates, 5g dietary fiber, 0mg cholesterol, 448mg sodium, 183mg potassium, 4mg iron, 8mg calcium, 172mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XIII, No. 2, Winter 2002 issue.