Classic Indian Naan
Classic Indian Naan is an easy-to-make flatbread that is perfect for any occasion.
Classic Indian Naan is an easy-to-make flatbread that is perfect for any occasion.
- Carbohydrate 50.0667222974982 g
- Cholesterol 32.3625429085325 mg
- Fat 3.465694069848 g
- Fiber 2.25802502965927 g
- Protein 8.37780723955117 g
- Saturated Fat 1.66049188347324 g
- Serving Size 1 1 Serving (88g)
- Sodium 825.682962478208 mg
- Sugar 47.808697267839 g
- Trans Fat 0.475231891451849 g
- Calories 268 calories
Step-by-step
- Place the flour, salt, onion powder, sugar, and yeast in a large bowl and mix well.
- Heat the milk until it is lukewarm.
- Reserve 1/2 tb of yogurt and add the rest to the milk and blend thoroughly.
- Beat the egg and set to one side. Melt the butter.
- Add the milk and yogurt mixture, the egg, and butter to the flour, and knead with your hands until a soft and springy dough is formed.
- Place the dough in a large plastic bag. Loosely seal the bag so that the dough has enough room for expansion. Leave in a warm place for 30-60 minutes, until doubled in size. divide the dough into 4 balls, cover them, and set aside for 10 to 15 minutes.
- Switch on the oven, and put an ungreased baking sheet into it for about 10 minutes. Remove the sheet from the oven and line it with waxed paper. take one of the balls and stretch it gently to make a teardrop shape.
- Lay this on the baking sheet and press it gently to stretch it until about 6-7 inches in length, maintaining the teardrop shape at all times.
- Make the other 3 shapes similarly, and brush with the reserved yogurt.
Temperature control during the initial liquid mixing phase dictates whether the yeast activates properly or dies in lukewarm milk. Heat the dairy until it registers between 105 and 110 degrees Fahrenheit before incorporating the yogurt and dry active yeast. Proofing the dough inside a loosely sealed plastic bag requires a warm environment maintained at roughly 75 degrees Fahrenheit for 30 to 60 minutes until the volume doubles.
Batch baking yields surplus flatbreads that demand proper storage to prevent staleness. Cool the baked pieces completely on a wire rack before wrapping them tightly in heavy-duty aluminum foil. Storing these foil-wrapped packets in the freezer for up to one month preserves the interior moisture. Reheat frozen pieces directly on a preheated baking sheet at 400 degrees Fahrenheit for three minutes until pliable.
Stale leftover flatbreads transform effectively into quick croutons or base layers for savory breakfast strata dishes when brushed with oil and toasted.
