Naan
also called nan · plain naan · butter naan · tandoori naan
- Curry House
- serves 8
- recipe says 2 hr
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| Preheat the oven with a baking steel on the top rack to 500°F (260°C) | ||||||
| 3/4 cup(180 mL)warm whole milk | foam for 10 min | mix | knead for 8 min | prove 1 hr until doubled, divide into 8 | roll thin, press in the seeds | bake 500°F 3 min, brush with butter |
| 2 tsp(6 g)instant yeast | ||||||
| 1 Tbsp(12 g)sugar | ||||||
| 1/2 cup(120 g)plain whole-milk yogurt | ||||||
| 2 Tbsp(28 g)ghee | ||||||
| 3 cups(390 g)all-purpose flour | ||||||
| 1 1/2 tsp(9 g)fine sea salt | ||||||
| 1 tsp(3 g)nigella seeds | ||||||
| 2 Tbsp(28 g)melted butter | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.
Pans and tools
Before anything else
2foam for 10 min
3mix
goes in with what step 2 made
4knead for 8 min
goes in with what step 3 made
6roll thin, press in the seeds
goes in with what step 5 made
7bake 500°F 3 min, brush with butter
goes in with what step 6 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 21 min2 of 6 steps give no time
- Needs you
- about 18 min
foam for 10 min
10 minneeds you(we think)from the start
mix
not timed10 min in
knead for 8 min
8 minneeds you(we think)10 min in
prove 1 hr until doubled, divide into 8
1 hrwalk away(we think)18 min in
roll thin, press in the seeds
not timed1 hr 18 min in
bake 500°F 3 min, brush with butter
3 minwalk away(we think)1 hr 18 min in
- needs you
- you can walk away
- never timed
- we think
You'll need baking steel · oven
Goes with
See how it is written
>> title: Naan
>> category: Flatbreads & Pancakes
>> tags: bread, indian, yeast, yogurt, oven
>> counters: Curry House
>> aka: nan, plain naan, butter naan, tandoori naan
>> pairs-with: chicken-tikka-masala, dal-tadka
>> servings: 8
>> time: 2 hr
Preheat the #oven{} with a #baking steel{} on the top rack to 500°F (260°C).
Foam @warm whole milk{3/4%cup}(180 mL), @instant yeast{2%tsp}(6 g), and @sugar{1%Tbsp}(12 g) for ~{10%min}.
Mix @&(~1)sponge{} with @plain whole-milk yogurt{1/2%cup}(120 g), @ghee{2%Tbsp}(28 g).
Knead @&(~1)mixture{}, @all-purpose flour{3%cup}(390 g), and @fine sea salt{1 1/2%tsp}(9 g) for ~{8%min}.
>> step: prove 1 hr until doubled, divide into 8
Prove @&(~1)dough{} covered ~{1%hr} until doubled, then divide into 8 pieces.
>> step: roll thin, press in the seeds
Roll @&(~1)dough{} thin and press in @nigella seeds{1%tsp}(3 g).
>> step: bake 500°F 3 min, brush with butter
Bake @&(~1)naan{} on the steel at 500°F for ~{3%min}, then brush with @melted butter{2%Tbsp}(28 g).