Indian
Indian - Breads and Flatbreads
Traditional Afghani 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
- • 3 cups maida (plain flour)
- • 1 tsp instant yeast
- • 1 tsp sugar
- • 1 tsp salt
- • 3/4 cup warm water
- • 2 tbsp yogurt
- • 2 tbsp oil
- • 2 tbsp nigella seeds (kalonji)
- • 2 tbsp melted butter
Preparation Steps
1
Phase 1
Dissolve the yeast and sugar in warm water and rest 10 minutes until frothy.
2
Phase 2
Mix the flour, salt, yogurt, and oil; knead with the yeast mixture into a smooth dough.
3
Phase 3
Cover and let the dough rise for 2 hours until doubled.
4
Phase 4
Punch down, divide into 6 balls, and roll each into an elongated oval.
5
Phase 5
Press nigella seeds into the surface of each naan.
6
Phase 6
Slap each naan onto a hot tandoor wall and bake until blistered, 3-4 minutes.
7
Phase 7
Brush with melted butter and serve hot.