This Naan Bread is Light, Soft & Chewy with a Pillow Feel and Texture. Brush it with a variety of Flavored Butters for different flavors. Serve it on the side, have as a snack, or use it to build a wrap. It's just so good!This recipe makes about 10 Flatbreads and requires 2 hours to proof. No rolling pin here. Just portion out and proof. Then finger press the dough out before cooking on the stove top.
Servings: 10 Naan
Equipment
- 1 Mixing Bowl or Dough Mixer
- 1 Whisk
- 1 Baking Sheet
- 1 Digital Scale
- 1 Skillet
Ingredients
- 4 C All Purpose Flour
- 2 C Water - Luke Warm
- 1/2 C Poly Flour
- 3 Tbl White Sugar
- 1 Tbl Instant Yeast
- 1 Tbl Sea Salt
Instructions
- In a Large Bowl combine 2 Cups of Warm Water, 3 Tbl of Sugar, 2 Cups of Flour and 1 Tbl of Yeast. Whisk really well until smooth and set aside for 30 minutes or more. Meanwhile, prepare the Poly Flour to use for this recipe.
- Add 2 more Cups of Flour, 1/2 C Poly Flour and 1 Tbl of Sea Salt. Mix it together with a fork until it comes together for the most part. Then empty out unto a counter, scraping the bowl down and knead the dough for a few minutes. Add more flour if needed to get a tacky dough. Place it back into the bowl, cover with plastic and place in the oven for 1 hour.
- Portion out the dough at 112 g pieces or anywhere between 100g - 150g and shape into a ball. Place on a baking sheet and repeat. Cover the baking tray to allow the dough balls to proof again for about 30 minutes.
- On a well floured surface, cover the dough ball in flour. Flatten each dough ball out with the palm of your hand and then finger press them out flat and in a circular shape. Pick it up and toss from hand to hand to shake off any excess flour and set aside. Repeat for each dough ball. Optionally stretch the ends to get an elongated or teardrop shape.
- Heat a large pan up over medium heat and wait for it to get hot. Shake off excess flour and then place the Naan Dough in to cook for about 1 minute per side. Transfer the Naan to a plate and cook up the next one. Optionally brush the Naan bread once on the plate. Stack them on top of each other as they come off the pan. Flipping a few of them over, so the hot ones are always below some previously cooked Naan. This will steam the ones above it creating even softer Naan Bread.
Notes
If serving a bunch of these at the table, place tin foil on the plate and stack the Naan Bread as they come off of the Pan and brush with flavored Butter or Oil. Keep the Naan wrapped in tinfoil to keep the Naan warm for serving.
Once the Naan is completely cooled, wrap in plastic or tin foil and refrigerate for a few days. Place into Ziploc bags to freeze for longer storage.
Leftover Naan can be used as is for a cold side, or reheated in the pan to soften for a hot side. Made in advance, these serve as an excellent Quick Side. Butter and sprinkle with Everything Bagel Seasoning for a Breakfast or Lunch