Naan - 2 Recipe - Cooking Index
Naan - 2 Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Unbleached flour |
| 1/2 cup | 31g / 1.1oz | Whole wheat flour |
| 4 | Eggs | |
| 1 cup | 237ml | Heavy cream |
| 1 tablespoon | 15ml | Salt |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Baking soda |
| Ghee |
Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10-15 minutes. Add 2 ounces of oil or melted butter and knead again for 5-8 minutes. Form into a ball, cover with a damp cloth and let rise in a warm place until double in size. When the dough is ready, a finger pressed in the dough will make an impression. This will take from 1-2 hours, depending on temperature and humidity.
Divide the dough into 8-10 balls. Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat. Cover again with a damp cloth and let rest for 15 minutes. Meanwhile, preheat the oven to 450F. Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge. Pull one side to make the circle into a teardrop shape. Each naan should be about the size of your hand.
Place the naan on a cookie sheet and brush the tops with oil or butter. Bake 10-12 minutes until the naan become puffy. To make them a perfect golden color, place the baked naan under a broiler for a minute or two. Serve at once.
Source:
The Bombay Palace Cookbook by Stendhal
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