Brittish style Naan

To be honest with you all I'm not sure if this is Brittish style Naan what I do know is that after living in London and now here in the Kindom of Saudi Arabia this Naan is more like Naan you would find at an Indian restaurant in London but nothing like the Naan you would find in an Indian restaurant here in Saudi Arabia. Naan sold in the UK is thick like this one while the one sold here is more like a lavash bread with a softer thicker center.

4 cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 tablespoon yeast
10 tablespoons lukewarm milk
2 tablespoons oil
4 tablespoons plain yogurt
2 eggs
5 to 6 tablespoons melted butter or ghee, for brusing

Sift the flour, salt, and yeast into a large bowl. Set aside. In your stand mixer cream the yeast with the milk, set aside for 5 minutes. In a separate bowl whisk the egg, oil, and yogurt until well combined and lump free. Add ½ cup of your flour mix to the yeasted milk and whisk until smooth. Set aside for 10 minutes. After 10 minutes, add the yogurt mix and turn the stand mixer on to medium speed with the hook attachment, beat until combines. Gradually add the dry ingredients into the mixture until a soft dough is formed. You may or may not need the entire amount of flour. Kneed the dough in your stand mixer for approximately 7 to 10 minutes to build up the gluten. Remove the dough from the mixer and kneed by hand over a lightly oiled surface, kneed for an additional 5 minutes or until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap and allow it to rise for 45 minutes or until doubled in bulk.

Preheat the oven to 450* F. Place 2 to 3 large heavy baking sheets in the oven to heat. Turn the dough out to a lightly floured surface and punch down. Divide the dough into 6 equal pieces and shape into balls. Cover the dough balls with a towel to prevent them from drying while you work on your first naan. Roll out the first ball of dough into a teardrop shape about 8 to 10 inches long and 5 to 6 inches wide and with a thickness of 1/4 - 1/3 inch. Due the same to the remainder of dough balls. Brush heavily with melted butter on both sides.

Preheat the broiler to high. Place the Naan’s on the hot baking sheets and bake for 3 to 5 minutes or until puffed up and golden in color. If the bottom of the Naan isn’t as golden as the top, flip over brush with more butter and place under the broiler until golden in color. Remove the Naan from the oven, brush with butter or ghee and serve warm.

1 comment:

FerideZ said...

Mashallah Zelia your pictures are amazing like always!! You have such a talent!!! Ramadan Mubarak!!

Love, Feride

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