The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Naan

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ejm's picture
ejm

naan


At some point not long after turning the oven on to preheat our bread stone, a fuse blew. We didn't notice until after putting the first two naan in the oven. Luckily for us though, we remembered that we had once made pita on the stovetop. So we quickly grabbed the tava (shallow pan in photo) and started heating it on the big burner.

And disaster was averted. By adding only an extra ten minutes of cooking time, we were able to tuck in to our fabulous Indian style dinner. Yes, indeed, rogan josh with beets & turnips, broccoli and naan is delicious!

Here is our recipe for naan with instructions for baking in the oven. Look at the pita recipe for instructions on how to bake on the stovetop. (Also included in the list are our recipes for beets and rogan josh):

naan
recall101's picture

naan help

April 17, 2007 - 12:04pm -- recall101
Forums: 

So I followed this recipe

3c water

1t yeast

1t honey

1t salt

4T yougart

3/4c water

2T oil

 

I followed the recipe and baked it at 150c like it said. It tasted good, but it was like a pizza crust without the toppings. It was pale, compact, and chewy. Do you think the recipe was wrong by baking it at such a low temp? Should I try this recipe again but at 250c? Or should I ditch this one and try a different naan recipe?

sqpixels's picture
sqpixels


I made Naan Flatbread and I made it with sourdough! It was very exciting! Although not really true or accurate, because I don't think there's sourdough in Naans. The sourness usually comes from the yoghurt - which I realised at the last minute I forgot to buy so I used sourdough starter instead. I've been scouring through the internet the past week for Naan recipes because it was my Dad's Birthday over the weekend and he loves flat breads, so I thought I'd make him Naan. And I stumbled upon the blog entry of Il Forno and there I learnt how Naan was made with the help of Julia Child. I know, it's not really authentic or Indian made but still I think it's a good start.

 


The final taste was beautifully sourdoughy. Haha - not quite Naan in flavour but it was very yummy. It was crispy, very nicely chewy on the inside and I loved the texture inside that was created by the sourdough. Most rewarding even if I actually failed to make Naan. Next time I will remember the yoghurt. 

 

Sourdough Flatbread
Makes 11

1½ Cup Lukewarm Water
1 Cup Liquid Sourdough Starter
2 Tbspn of Olive Oil
1 Tbspn of Salt
1 Tsp Active Dry Yeast
900g Bread Flour

Chopped Garlic
Sesame Seeds
Poppy Seeds

 


Mix all ingredients (half the flour) in a bowl of a sturdy mixer until well combined. Autolyse for 20 minutes. Knead the dough and add in remaining flour a little at a time for about 10 minutes until a smooth elastic dough is formed.

Transfer dough in an oiled bowl and cover, leave for half hour at room temperature and refrigerate overnight (I left it in the fridge for 2 days).

On the day of baking, remove dough from fridge and let it de-chill for an hour. Divide dough into 150g portions. On a well dusted surface, roll the portions out until about 0.5 - 1 cm thick. Sprinkle water over flattened dough and sprinkle desired toppings. Cover and leave to proof for 2 hours.

 


Preheat oven at 250C and place baking stone on the centre rack one hour before baking.

Gently transfer dough to a well dusted peel or the back of a baking sheet. Gently pull and stretch dough out, and make several pricks with a fork in the dough. This is because, the dough will puff out like a pita and so the pricks allow air to escape.

Bake for 6 minutes. Remove from oven and place on cooling rack to cool for a few minutes. Serve warm.

 

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