Ingredients
- 4 g instant / rapid rise yeast
- 125 ml warm tap water
- 15 g white sugar
- 30 g milk
- 27 g whisked egg
- 2 1/2 g salt
- 270 g flour
- 30g / 2 tbsp ghee or unsalted butter
Makes 6....I usually double
Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.Whisk milk and egg together and mix into yeast. Add flour and salt. Mix into a rough dough shape, no kneading necessary. Cover and raise until double. Cut into 6 pieces. Let raise again for 15 minutes or so. Roll into flat breads, very thin. cook on cast iron griddle. Set over high heat until you see wisps of smoke. I also use my electric griddle to do more than one at a time.
Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
Finishing: Brush freshly cooked naan with melted butter
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