- 450g flour, (sifted)
- 45g butter (at room temperature)
- 1 tablespoon granulated sugar
- 1 1/4 cups of (350ml) milk at room temperature
- 12g fresh yeast
- 1 tablespoon (9g) sea salt
- corn flour (shifted)
Naan Bread Recipe Fermentation
The wet and dry yeasts we use in making dough are living organisms. We use warm water to activate the yeast, and even the sugar you throw in it will help the organisms in the yeast grow rapidly. Direct contact of salt kills the yeast and disrupts the fermentation process. Therefore, salt is always blended with dry ingredients first, thus reducing the yeast-damaging effect.
Naan Bread Recipe Dough Preparation
In a deep bowl, mix butter, sugar, salt and milk. After the sugar and salt are mixed well, add the yeast and rest the mixture for 15 minutes to activate the yeast. Then add flour to this mixture and knead the dough in a dough mixer at medium setting for about 5 minutes or 6 minutes by constantly collecting it in the hand.
Naan Bread Recipe Resting Dough
Make the dough soft but it should not stick to the hand. Take it on the table where you sprinkle flour and turn it upside down on the kneaded container. Let it ferment in this way for about 1-2 hours. When the fermenting is finished, the dough will increase 2.5 times.
Naan Bread Recipe Portioning
Fold the dough by degassing and cut pieces of about 60 grams each. Enlarge all the meringues 7-8 cm with a roller or by hand. Sprinkle some corn flour on oily paper and place it with a space between them. Spread a clean cloth on the meringues and rest for another 20 minutes.
Naan Bread Recipe Baking
Heat a large Teflon pan (the pan is on the lowest stove at medium heat). Start placing the meringues in the pan clockwise, remember the ordering, and each side will be cooked for 3-5 minutes. Take the cooked peas and let them cool. After it cools down, you can store it in a sealed bag in the freezer for up to 1 month. You can reheat and consume it in the oven or pan.