Bread --- Whole Wheat Naan
Jan. 7th, 2018 02:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaNAAN
https://www.kingarthurflour.com/recipes/whole-wheat-naan-with-raita-recipe
Yield: 6 large breads
Ingredients
2 cups White Whole Wheat Flour or Premium Whole Wheat Flour
1 1/2 cups Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 teaspoon baking powder
2 tablespoons butter or ghee (clarified butter), melted
1/2 cup milk or whey (from the drained yogurt, below)
3/4 cup plain whole-milk yogurt
1 large egg
garlic oil or olive oil, for brushing on cooked naan
Instructions
To make the naan:
1. Combine all of the ingredients in a large bowl.
2. Mix until cohesive; the dough will be rough and shaggy.
3. Turn the dough out onto a lightly floured work surface and knead it until it's smooth and shiny. Or knead for about 7 minutes in a stand mixer.
4. Put the dough into a greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's doubled in bulk. At this point, the dough may be refrigerated, covered, for up to 24 hours, for extra flavor and ease of rolling.
To cook the naan:
1. Divide the dough into six pieces. Hand-stretch or roll each piece into a thin oval shape, about 4" x 7".
2. Pull on the front edge of the oval to elongate and create the traditional tear shape.
3. Let the pieces rest, uncovered, while you heat a griddle on high heat. During the hot days of summer, try heating a cast-iron pan on your outdoor barbecue grill; works like a charm!
4. Transfer the naan to the griddle, as many as will fit at a time. Grill for approximately 2 to 3 minutes on one side, until the bread puffs and begins to look set around the edges. If it appears to be browning too quickly, lower the heat.
5. Flip over and continue to cook, until the bottom side is brown. Remove from the griddle, and brush with olive oil or garlic oil.
6. Serve warm, with raita.
Cool any leftovers; store, tightly wrapped, at room temperature for several days. Freeze for longer storage.
Tips for Bakers
Stir 1 tablespoon sesame seeds into the dough, if desired, for a slightly "nutty" flavor.
Plain whole milk yogurt is surprisingly hard to find these days. Substitute lower-fat plain yogurt, if necessary, but try to avoid nonfat yogurt. If you have to use nonfat, increase the butter or ghee by 1 tablespoon.
Want to make the dough for the naan in your bread machine? Go for it; use the dough cycle to knead and raise the dough, then pick up the directions at step #6.
Looking for a way to use leftover naan? Split in half around the circumference, it makes a nice crust for thin-crust whole-grain pizza. Simply add toppings, and bake until hot. Leave naan whole to make a thicker pizza crust.
https://www.kingarthurflour.com/recipes/whole-wheat-naan-with-raita-recipe
Yield: 6 large breads
Ingredients
2 cups White Whole Wheat Flour or Premium Whole Wheat Flour
1 1/2 cups Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 teaspoon baking powder
2 tablespoons butter or ghee (clarified butter), melted
1/2 cup milk or whey (from the drained yogurt, below)
3/4 cup plain whole-milk yogurt
1 large egg
garlic oil or olive oil, for brushing on cooked naan
Instructions
To make the naan:
1. Combine all of the ingredients in a large bowl.
2. Mix until cohesive; the dough will be rough and shaggy.
3. Turn the dough out onto a lightly floured work surface and knead it until it's smooth and shiny. Or knead for about 7 minutes in a stand mixer.
4. Put the dough into a greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's doubled in bulk. At this point, the dough may be refrigerated, covered, for up to 24 hours, for extra flavor and ease of rolling.
To cook the naan:
1. Divide the dough into six pieces. Hand-stretch or roll each piece into a thin oval shape, about 4" x 7".
2. Pull on the front edge of the oval to elongate and create the traditional tear shape.
3. Let the pieces rest, uncovered, while you heat a griddle on high heat. During the hot days of summer, try heating a cast-iron pan on your outdoor barbecue grill; works like a charm!
4. Transfer the naan to the griddle, as many as will fit at a time. Grill for approximately 2 to 3 minutes on one side, until the bread puffs and begins to look set around the edges. If it appears to be browning too quickly, lower the heat.
5. Flip over and continue to cook, until the bottom side is brown. Remove from the griddle, and brush with olive oil or garlic oil.
6. Serve warm, with raita.
Cool any leftovers; store, tightly wrapped, at room temperature for several days. Freeze for longer storage.
Tips for Bakers
Stir 1 tablespoon sesame seeds into the dough, if desired, for a slightly "nutty" flavor.
Plain whole milk yogurt is surprisingly hard to find these days. Substitute lower-fat plain yogurt, if necessary, but try to avoid nonfat yogurt. If you have to use nonfat, increase the butter or ghee by 1 tablespoon.
Want to make the dough for the naan in your bread machine? Go for it; use the dough cycle to knead and raise the dough, then pick up the directions at step #6.
Looking for a way to use leftover naan? Split in half around the circumference, it makes a nice crust for thin-crust whole-grain pizza. Simply add toppings, and bake until hot. Leave naan whole to make a thicker pizza crust.
