10
NAAN BREAD
FUNCTIONS: Medium heat (400 ˚F)
SERVINGS: 4 servings
Ingredients:
•
2 cups (500 ml) all-purpose flour
•
3 tsp (15 ml) sugar
•
1 tsp (5 ml) instant dry yeast/rapid-rise yeast
•
1 tsp (5 ml) salt
•
½ tsp (2.5 ml) anise seeds (optional)
•
3 tbsp (45 ml) plain yogurt
•
2 tbsp (30 ml) extra virgin olive oil
•
¾ cup (190 ml) warm water (about 100 °F)
•
2 tsp (10 ml) melted salted butter, for
brushing on finished naan
•
1 tsp (5 ml) chopped fresh Italian parsley
(optional), for serving
Preparation:
1. In a large bowl, mix together the flour, sugar, yeast, salt and anise seeds (if using).
Set aside.
2. In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup (190 ml) warm
water (about 100 °F). Add the yogurt mixture to the dry ingredients and mix with
a fork. When the dough is about to come together, dust your hands with flour and
knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if
the dough is too wet to work with). As soon as it comes together, stop kneading.
3. Lightly oil or spray a clean bowl with non-stick cooking spray (the bowl should
be large enough to allow the dough to double in size). Transfer the dough to the
prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a
warm place for 1 to 1.5 hours, or until about doubled in size (hint: the warmer the
spot, the faster the dough will rise).
4. Heat the multi-pan at medium-high heat until very hot.
5. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch
thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and
forth between your hands to release any excess flour; then gently lay the dough in
the preheat multi-pan and cook until the top is bursting with air bubbles and the
bottom is golden and blackened in spots, a few minutes. Flip the naan and cook
about 1-2 minutes more until the bottom is lightly browned and blistered in spots.
Remove the naan from the multi-pan and brush with melted butter.
6. Place the naan in a tea towel-lined dish to keep warm.
7. Repeat with the remaining naan, adjusting the heat lower if necessary.
8. Sprinkle with parsley, if using, and serve warm.
