Naan

Directions

Dough

1. Mix Yeast with Water and Sugar
2. Whisk Egg and Milk together
3. Sift Flour and Salt in seperate bowl
4. Make a well in Flour, add Yeast mixture, Ghee and Egg mixture
5. Mix together with a spatla until flour is mostly incorporated.
6. Use hands to bring it together into a ball, no kneading is required.

proof

1. Proof in covered bowl with cling-wrap, leave in warm place for 1 to 1.5 hours or until it doubles in size
2. Place dough on lightly floured surface, cut into 6 equal peces then shape into spheres by stretching the surface and tucking it under
3. Place balls on lightly floured tray, sprinkle lightly with flour, cover loosely with lightweight tea towel
4. Place in a warm place to rise for 15 minutes or unil it increases in size by about 50%

Cook

1. Heat cast iron skillet with ver light coat of oil
2. Set over high heat until you see wisps of smoke
3. Roll out on lightly floured surface into 3 - 4mm thick rounds
4. Place naan dough in skillet an cook for 60 to 90 seconds until the underside is a deep golden / slightly charred
5. Flip then cook for another 60 seconds until the bubbles become deep golen brown

Finishing

1. Brush freshly cooked naan with melted Ghee
2. Sprinkle with nigella seeds and coriander

Notes

• Freezing works well, freeze after first raise. second raise while defrosting

References

• https://www.recipetineats.com/naan-recipe/