Take-In Thursday ~ Naan Bread

This week we wanted to share a recipe we found from the Culinary Institute of America. We know that any time we go out to a restaurant and we have naan bread, everyone can’t stop about how delicious it is and how it must be impossible to make. We thought we would provide this recipe so anyone who is interested at taking a stab at it can try to make it themselves. Maybe this will be your side dish for the holidays this year. Send in your comments to let us know how you liked it!

Naan Bread ~  makes about 8 flat breads

recipe courtesy of the Culinary Institute of America

Ingredients:

• 14 oz/397 g all-purpose flour
• 2 1/4 oz/9 g instant dry yeast
• 6 oz/170 g water, warm
• 2 oz/57 g clarified butter, plus more as needed
• 2 oz/57 g plain yogurt
• 1 egg
• 1 oz/28 g sugar
• 1 1/2 tsp/5 g salt
• 2 tbsp/12 g poppy seeds or black onion seeds

Directions:  

1. Combine the flour and yeast in the bowl of an electric mixer fitted with the dough hook. Add the water, butter, yogurt, egg, sugar, and salt and mix on low speed for 4 minutes. The dough should be very elastic but still wet.
2. Bulk ferment the dough until nearly doubled, about 1 hour.
3. Fold gently.
4. Scale the dough into 3 oz/85 g pieces. Preshape the dough into rounds. (Work sequentially, here and in later steps, starting with the first piece of dough you divided and rounded.) Let the dough rest, covered, until relaxed, 15 to 20 minutes.
5. Gently stretch each piece of dough into a round 7 in/18 cm in diameter, so that the center is in/6 mm thick and there is a border in/1 cm wide all around. Pull out one edge to elongate each round slightly, creating a teardrop shape.
6. Place the breads on parchment-lined sheet pans, brush with butter, and sprinkle with seeds.
7. Bake in a 425°F/218°C deck oven until golden brown and puffed, about 10 minutes.
8. Cool completely on wire racks.

Get Fit For It,

D & K

photos from:

http://www.recipe.com/images/naan-bread-R057209-ss.jpg