Indian
Indian - Breads and Flatbreads
Haleem Naan Bread
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups plain flour (maida)
- • 1 tsp active dry yeast
- • 1/4 cup warm milk
- • 2 tbsp sugar
- • 1/4 tsp saffron strands, soaked in 1 tbsp warm milk
- • 2 tbsp melted ghee
- • 1/2 tsp salt
- • 1/2 cup warm water, as needed
Preparation Steps
1
Phase 1
Bloom the yeast in the warm milk with a pinch of the sugar for 10 minutes.
2
Phase 2
Knead the flour, yeast mixture, remaining sugar, saffron milk, ghee, and salt with warm water into a soft dough; rest 1-2 hours until doubled.
3
Phase 3
Divide into balls and roll into thick oval discs; dock the surface with a fork.
4
Phase 4
Cook on a hot tawa until golden with light brown spots on both sides, brushing with ghee.
5
Phase 5
Brush with more ghee and serve warm.