This oven-fresh naan is just the trick for soaking up every drop of curry gravy. 40 pieces of naan
Web exclusive: NaanOctober 18, 2017 Print
Recipe courtesy of Shivani Dhamija
- 2 cups (500 ml) all-purpose flour (plus extra for rolling)
- 1 tsp (5 ml) dry yeast
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) sugar
- pinch baking soda
- 2 Tbsp (30 ml) oil
- 2 ½ cup (725 ml) yogurt
- ¾ cup (177 ml) water, lukewarm
- Dissolve yeast in water. Let sit 10 minutes.
- Add sugar, salt, and baking soda to flour, mix well.
- Add oil and yogurt to make crumbly dough.
- Add water-yeast mixture and additional water as needed to make firm dough. Note: Dough will soften as it rises.
- Knead dough until smooth. Cover and keep warm place for three to four hours, until volume nearly doubles.
- Heat oven to 450°F (232°C) for 25 minutes, then turn to broil.
- Knead dough for about one minute.
- Divide into six equal parts.
- Dust the surface lightly with dry flour to help with the rolling. Roll each piece of dough, into eight ovals.
- Using lightly wet hands, flip rolled naan between palms.
- On pizza stone or baking tray, bake naan two at a time, for three minutes, until golden brown.
- Remove from oven.
- Brush lightly with butter or ghee.
- Wait two or three minutes before baking more naan so oven regains temperature.
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