Naan

Recipe by SnowHat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
  • Add 3 cups of the flour, a cup at a time.
  • Stir, using a wooden spoon, in one direction for 1 minute.
  • Sprinkle mixture with salt.
  • Add remaining flour, a cup at a time, stirring after each addition.
  • Stop adding flour after the dough is stiff (you might not want to use it all).
  • Turn the dough out onto a lightly floured surface.
  • Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
  • Shape the dough into a ball and put in a well-oiled bowl.
  • Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
  • Place baking stone in center of oven.
  • Preheat oven to 500 degrees F.
  • Deflate dough and divide into 4 equal pieces.
  • Flatten each piece into an 8 x 6-inch oval.
  • Let rest for 10 minutes.
  • Wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough.
  • You want it to be really thin.
  • Holes are OK.
  • Transfer bread to baking stone.
  • Bake until bread is golden on top and brown and crusty on the bottom.
  • (5 minutes or so).
  • Repeat with remaining dough.
  • Naan is best eaten the same day its made.
Advertisement