restaurant style naan
A few mistakes led to this recipe
ingredients
-
½ pkt (25 g) Fresh yeast (or half a dry packet)
-
½dl ¼ cup (50 g) Sugar (double for more restaurant style)
-
1 tbsp (9 g) Honey
-
½ tbsp (9 g) Table salt
-
3 dl 1 ¼ cup (300 g) Water
-
8 dl 3 ¼ cup (500 g) All-purpose flour
-
50 g ½ stick Butter
extra for taste
-
1 garlic clove minced
-
1 tbsp chopped parsley
makes 8 large naan
assembly:
-
Mix yeast, honey, sugar and tempered water (30-37 °C). Stir so the yeast dissolves.
-
Let rest for 10-15 min or until the mixture starts to foam.
-
Add flour and salt.
-
Knead the dough for 10-15 min.
-
Flip the dough onto a floured surface and divide it into 8 round pieces.
-
Place the dough-rounds on a plate, cover and place in the fridge.
-
After 20 min remove the dough from the fridge. On a floured surface, roll out the pieces to 5 mm thick ellipses.
-
Melt the butter.
-
Place a cast iron pan on a stove set to medium-high.
-
Cook the bread on one side until bubbles start to form. If the bread sticks to the pan either add some butter or let the naan burn a bit to loosen.
-
Flip and cook until the bubbles darken.
-
Remove and brush with the melted butter (with added minced garlic and parsley if available).
-
Enjoy warm