Any Home Bakers Here?

[ronott1]

So naan is buttery Indian flatbread that's cooked in a cast iron skillet (12") and is used to sop up delicious Indian curries. There's a note in the cookbook that it's someone's favorite bread to make while camping. (Okay, now I want to go camping just so I can make this bread in the woods!)

First you need to make the Master Recipe (a refrigerated bread dough), which has been posted in this thread many times.

For 1 Flatbread

1/4 pound (about peach size) of Master Recipe
1 Tablespoon ghee or oil
Unsalted butter for brushing the loaf (or ghee if available)

Dust surface of the refrigerated dough and cut off 1/4 pound (peach size) piece. Dust it with flour and quickly shape into a ball by stretching surface around to the bottom on all four sides, rotating the ball 1/4 turn as you go. Using your hands and a rolling pin, and minimal flour, roll out to a uniform thickness of 1/8-inch throughout and to a diameter of 8-9 inches.

Heat a heavy 12-inch cast iron skillete over high heat on the stovetop. When water droplets flicked onto the pan skitter across the surface and evaporate quickly, the pan is ready. Add the ghee or oil

Drop the rolled dough round onto the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.

Check for doneness with a spatula at about 3 minutes or sooner if you're smelling overly quick browning. Adjust the heat as needed. Flip the naan when the underside is richly browned.

Continue cooking another 2 to 6 minutes or until the naan feels firm, even at the edges, and the second side is browned. If you've rolled a thicker naan or if you're using dough with whole grains, you'll need more pan time.

Remove the naan from the pan, brush with butter if the dough was cooked in oil, and serve.

Thanks so much!

 

[ThreeOfSeven]

Thanks so much!

Good golly, you're welcome! DH was disappointed. He had to go to the fire dept. to help serve a dinner to our local Lion's Club, and he wasn't going to be able to have more naan.

I like my naan with garlic, so I guess I'll garlic up the butter at some point.

 

[HomesteaderWife]

I'll have to backtrack that master recipe, thank you for sharing!

 

[ThreeOfSeven]

I'll have to backtrack that master recipe, thank you for sharing!

I posted it here. Ack! I can't get a link. It's # 26,617. Not too far back. I'll try to get a link and double-check to be sure I got that number right. LOL

 

[ThreeOfSeven]

I'll have to backtrack that master recipe, thank you for sharing!

On page 2662.

 

[ronott1]

I posted it here. Ack! I can't get a link. It's # 26,617. Not too far back. I'll try to get a link and double-check to be sure I got that number right. LOL

I had it in the google sheet as Simple Crusty Bread. I have added Master dough recipe to the name

 

[ThreeOfSeven]

I had it in the google sheet as Simple Crusty Bread. I have added Master dough recipe to the name

Yay, saved by the google sheet index! Thank you!

 

[bruceha2000]

@ThreeOfSeven - Please share next time you make it, I've never heard of this!

We get naan when we eat at the Nepalese restaurant in Essex Junction

 

[ThreeOfSeven]

We get naan when we eat at the Nepalese restaurant in Essex Junction

You know, I have to spend more time in VT. DH and I both worked at a children's summer camp near Rutland a gazillion years ago. We'd have 1 day off a week and hitch a ride to Burlington for the day. Yeah, it was *that* long ago.

 

[HomesteaderWife]

Thank you for such great info, can't wait to try it!