I made the dough yesterday and the naan bread today to go with Lentil Soup. Was yummy together. I think mine turned out a little thicker than pictured above and I made my balls a little smaller. I also sprinkled just a little salt on them as they were cooking. Very easy and prefer this method over the last as the last caused me to crack and thus break my pizza stone. Definitely want to try more with the 5 minute dough as it really did take only 5 minutes.
Ingredients:
2¾ cups hot water, 110-115˚F
1½ tablespoons granulated yeast
1 tablespoon sea salt
2 tablespoons sugar
¼ cup extra virgin olive oil
6½ cups unbleached all-purpose flour
Ingredients for the naan:
⅓ cup extra virgin olive oil
¼ cup finely chopped fresh herbs, I like to use 1/2 cilantro and 1/2 Italian parsley, but other herbs would also be good*
sea salt
Directions for the dough
1.
Mix the water, yeast and sugar in a 5-quart bowl, or a lidded (not
airtight) food container. Stir and let sit till yeast is bubbly. Stir in
olive oil and sea salt.
2. Mix in the flour with a large wooden spoon or a heavy duty large whisk till all flour is incorporated.
3.
Cover (not airtight), and allow to rest at room temperature until dough
rises and colapses (or flattens on top), approximately 2 hours.
4.
The dough can be used immediately after the initial rise, though it is
easier to handle when cold. Refrigerate in a lidded (not airtight)
container and use over the next 3-4 days.
Directions for the naan:
1. Combine oil and herbs in a small bowl.
2.
When you're ready to make the naans, remove dough from refrigerator.
Liberally sprinkle flour on a work surface. With a large spoon, scoop up
10 lumps of dough about the size of a small apple. Refrigerate
remaining dough for another use (check these out).
3.
Roll dough balls in flour to coat all surfaces, then flatten each with
the palm of your hand. With a rolling pin, roll dough into circles
(don't worry, they don't have to be precise circles, real naans aren't
supposed to be perfectly round) about 8 inches in diameter. Keep work
surface well dusted with flour to prevent sticking. Stack rolled dough
circles on a platter, separating them with parchment or waxed paper.
4.
Heat a large sauté pan over medium-high heat. Coat surface lightly with
olive oil. Place one dough circle in heat pan. Brush top surface with
herb/oil mixture. If bubbles begin to form in dough just flatten them
with your brush. This will give your finished naan lots of interesting
texture. Continue cooking until bottom side is a light golden brown.
5.
Flip naan to other side and brush top side lightly with herb/oil
mixture. Continue to cook until second side is light golden brown, then
flip one more time and cook for another 20 to 30 seconds. Remove naan to
a plate and sprinkle with sea salt. Repeat process with other dough
circles, stacking them on a plate, separating each one with paper
towels.
Notes:
If using fresh sage or rosemary cut back on the amount by half, as these are much stronger tasting herbs.
Yield: 10 large naan
Adapted from Artisan Bread in Five Minutes a Day
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