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need recipe for Naan. daughter is starting to bake from scratch and LOVES Naan for making pizza. Novice recipes mainly.

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avatrx1's picture
avatrx1

need recipe for Naan. daughter is starting to bake from scratch and LOVES Naan for making pizza. Novice recipes mainly.

My daughter has recently started making more homemade things.  She has 4 boys.  16.15.13, and 10.  She'd like to learn how to make Naan.  She has very few kitchen things since she mostly bought ready-made until both she and her hubby lost their jobs.


Is there a good beginners recipe out there for Naan using either a stove top method or oven?  I'll try it first and then once I think I know what I'm doing, I'll get her to come over and try it.  She makes dinner rolls, but that is about the extent of her baking breads.  She told me she made some a while ago and couldn't figure out why the dough rose 'out of control', then proceeded to tell me that she only added a tablespoon of yeast!


She's a quick study, fast learner, etc.  I'm thrilled that she wants to learn how to make this.  She's a good cook, she's just typically stayed with the normal stuff and not ventured into experimentation which I love to do.


 


She's currently buying her Naan at the local Walmart..............


thanks in advance for any recipes and/or help - suggestions anyone can offer.


-susie

flournwater's picture
flournwater

Check your message box.

avatrx1's picture
avatrx1

In combing the internet I found that some recipes use yogurt and some use buttermilk.  any idea what the difference is?  I read the package she showed me to get an idea of what was in it and it showed buttermilk.  It also showed ghee.  After looking at some internet recipes, I couldn't tell if the ghee was used for browning or if it was used as an ingredient. 


I'll go watch the yourtube videos and then try the recipes you all sent.


thank you very much.


-susie

sweetsadies's picture
sweetsadies

Hi Susie


I wrote a post on my blog about Naan.  The recipe is there as well as a video.  It worked out great!  Let me know what you think.


http://www.sweetsadiesbaking.com/2009/02/all-you-need-is-naan.html


Penny


 

plevee's picture
plevee

There are several videos on YouTube.

LeadDog's picture
LeadDog


Naan (Indian Flat Bread) Reply with quote Edit/Delete this post 

Makes 6 large breads. 
Ingredients: 
2/3 cup hand hot milk (about 95°-100°F) 
2 teaspoons extra fine sugar (I used regular sugar) 
2 teaspoons of active dry yeast (I used wine yeast) 
3.75 cups unbleached all-purpose flour 
1/2 teaspoon of salt 
1 teaspoon of baking powder 
2 tablespoons vegetable oil plus a little extra 
2/3 cup plain yoghurt, lightly beaten 
1 large egg, lightly beaten 
Directions: 

Put milk in a bowl. Add 1 teaspoon of the sugar and the yeast. Stir to mix. (I didn't stir mine because it would damage the wine yeast) Set aside for 15-20 minutes or until frothy. (I stirred mine at this time and let it sit another 20 minutes). 

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon sugar, the yeast mixture, the 2 tablespoons of vegetable oil, the yoghurt, and the egg. Mix and form a ball of dough. 

Empty the ball of dough on to a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/4 teaspoon oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of plastic wrap and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in bulk. 

I started up my KK* about 30 minutes later. I had the vents very open and when I was cooking the thermometer was in the 500°F range. 

Punch down the dough and knead it again. Divided it into 6 equal balls. Roll out the first one into a tear shaped naan. My first one wasn't thin enough so it was a very good fat Naan. I put the first on a cookie sheet and placed it on the fire for 5 minutes. While it is cooking I rolled out the other 5 Naans. After 5 minutes pull the Naan from the cooker and flip it over on the open grill. This will brown the top of the Naan and put grill marks there. At this time notice if the Naan is over or under cooked. I ended up cook the rest at 4 minutes and flipping them over on the open grill for 30 seconds. 

Eat them while they are hot

*I cooked them in my KK which is a charcoal fired cooker.  You can do the same with an oven or frying pan.  This recipe makes really great tasting Naan.

avatrx1's picture
avatrx1

What would be the best flour to use in making these?  I buy high gluten flour from a friend of mine who owns a small donut shop.  I think it's around 12% but I don't recall.  It's Trumps flour - that I do remember.  Or should I use regular all-purpose flour?


I've never had Naan.  I guess I should try some and then perhaps I'll know what I'm trying to achieve, but if it's like typical bread, my homemade bread from recipes here and in my bread books, there really is no comparison of homemade and store bought.


is there something in particular to look for when making a 'good' Naan?


-susie

mrfrost's picture
mrfrost

The recipe above specifies all purpose. Being that you had pizza crust in mind, it's a matter of preference. Many/most(?) make pizza crust with a higher gluten flour. The style of the pizza may be a consideration.


"All Trumps" flour is 14.2% protein.


ps: if you blend(50/50) another flour with the All Trumps, you will have a protein count exactly in the middle between the two. About 12.25% for your "average" AP flour/ All Trumps blend.

avatrx1's picture
avatrx1

Yes, you're right it's all trumps and it does have a high gluten content.  When I buy those large bags of flour, I put the flour into 2 gallon ziploc bags and freeze them until ready to fill my 'upstairs' container.  I knew it had a high content, but couldn't recall just how high.  I think I did mix some 50/50 a while back, but used it all.


I'll have to ask what type of pizza she makes.  I was so thrilled to hear that she was cooking at home that I didn't follow up on the type.  Her son said something about bar-b qued meatball and something, but that didn't indicate the type of crust.


Thanks for the info on the 50/50 mix.  I had done it, but wasn't sure if it would work.  Finally that question answered.......


 


Isn't 12.5 still higher than typical AP flour?  I need to order some more flour but I need to do my research.  There is a bread flour made by the same company but I don't know what it's called.  I think the company is Superior?  (I can't look cause I don't have the bag).  I"m sure my friend would know, but she makes donuts and not bread so she never orders high gluten flour.  More cake flour.


thanks,


-susie

Sara Catterall's picture
Sara Catterall

I used naan for pizza before I learned to make a pizza dough I liked - and pizza dough is a lot simpler for anyone, especially a beginner!  I'm afraid I can only direct you to recipes though - my favorite naan recipe is in Madhur Jaffrey's World Vegetarian, and my favorite pizza dough recipe (with semolina or cornmeal included with some of the flour) is in Bittman's How To Cook Everything.


avatrx1's picture
avatrx1

Not sure why she doesn't make pizza dough, but for now - I won't suggest it because I'm hoping she gets inspired to try new things.  THEN - I'll suggest pizza dough which I know is easy.  Maybe it's because the naan is precooked and all you have to do it add stuff on top?  Pizza dough doesn't get cooked first, although I guess it could.  I don't make pizza, but I do make calzones with pizza dough.


Hmmmm....maybe I should get the boys over here to give that a try.  I know they like my calzones.............................


I may take some time off today and browse thru the bookstore.  maybe I can find the books you refer to.