The video I posted for Day 24 of my Bread Challenge was a bit of a fail. I tried shaping it into a mountain using a method from Yakitate Japan, an anime all about bread. If you watched my video, you would know it didn’t quite work out.
Despite my bread not looking like a mountain it still tasted delicious! Because of that I decided to post the recipe I used to create the naan dough. I followed most of RecipeTin Eats instructions but deviated towards the end.
I didn’t include instructions on how to shape it since I failed at that part. Instead, I wrote instructions on how I would have cooked the naan on the stove using a cast iron skillet.
Ingredients
- 1 teaspoon instant yeast
- 1/2 cup water, slightly warm (105F)
- 1 tablespoon sugar
- 2 tablespoon milk
- 1 1/2 tablespoon whisked egg, about half an egg
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 2 tablespoons (30 g) ghee or unsalted butter, melted
- brown mustard seeds
Directions
1. In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Take care not to let the salt contact the yeast directly
2. Whisk an egg and pour half of it in the dry ingredients. Also add the milk, water and butter
3. When fully mixed, shape the dough into a ball cover to let proof for 1 hour or until it has doubled in sized. This bread does not require any kneading
4. Over medium heat, toast brown mustard seeds for about 5 minutes.
5. When dough is finished proofing, cut into 6 pieces and shape into balls. Proof these for about 15 minutes.
6. Roll the dough balls out into thin oval shapes on a lightly floured work surface. Remember the dough will thicken when cooked so the thinner the better.
6. Lightly oil a cast iron skillet and begin heating on high heat. The key for cooking naan quickly is intense heat that will shock the dough into puffing up.
7. When the skillet starts to smoke, place one piece and cook for at least 1 minute or until it become golden brown with slight charring. Flip and cook the other side for another 1 minute until it looks the same on both sides. Repeat this for each piece of dough.
8. Brush the cooked naan with butter or ghee and sprinkle the toasted mustard seeds
9. Enjoy!
Video
Recipe
Naan Bread
Ingredients
- 1 teaspoon instant yeast
- ½ cup water
- 1 tablespoon sugar
- 2 tablespoon milk
- 1 ½ tablespoon whisked egg about half an egg
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- 2 tablespoons ghee or unsalted butter melted
- 2 tablepoons brown mustard seeds
Instructions
- In a stand mixer bowl, combine the flour, sugar, yeast, and salt. Take care not to let the salt contact the yeast directly
- Whisk an egg and pour half of it in the dry ingredients. Also add the milk, water and butter
- When fully mixed, shape the dough into a ball cover to let proof for 1 hour or until it has doubled in sized. This bread does not require any kneading
- Over medium heat, toast brown mustard seeds for about 5 minutes.
- When dough is finished proofing, cut into 6 pieces and shape into balls. Proof these for about 15 minutes.
- Roll the dough balls out into thin oval shapes on a lightly floured work surface. Remember the dough will thicken when cooked so the thinner the better.
- Lightly oil a cast iron skillet and begin heating on high heat. The key for cooking naan quickly is intense heat that will shock the dough into puffing up.
- When the skillet starts to smoke, place one piece and cook for at least 1 minute or until it become golden brown with slight charring. Flip and cook the other side for another 1 minute until it looks the same on both sides. Repeat this for each piece of dough.
- Brush the cooked naan with butter or ghee and sprinkle the toasted mustard seeds
- Enjoy!