Yesterday I went shopping to my local organic grocery store, which while not full of inexpensive food, at least provides some bulk buying options from which I can make inexpensive recipes. Hmmm, does that make sense? This blogging makes you think! Anyway, to buy naan bread there was hyper-expensive so I decided to make my own. Here’s the recipe.
2 cups of flour (I used organic-natch-white bread flour with the germ in)
1 tsp salt
1 tsp sugar
a pinch of baking soda
3/4 cup of tepid water
1 tsp of baker’s yeast
2 tbsps oil
2 tbsps yoghurt (see yoghurt recipe on this site)
First, pour your 3/4 cup of tepid water into a small bowl and sprinkle the tsp of baker’s yeast over it. Mix a little with a spoon (or finger). Put all your dry ingredients in a large bowl and mix together. Add the oil and yoghurt and mix around a bit. Add the water + yeast and mix with your hand. Don’t worry the stickiness will go as you proceed. Mix it all with a kneading motion until it forms a nice springy lump with no extra bits of dough falling off. Knead it a few time with one hand and leave, covered with a cloth for about 4 hours, or until doubled in bulk. This step is really easy, so don’t be put off by a lot of step-by-step instructions. Each step takes about 2 seconds, except for the kneading, which takes about two minutes.
Go away and do some shopping (for bargains) and when you come back after about 4 hours, and about 15 minutes before the final step, put a pizza stone in the oven on a lower shelf and turn the oven up to 500 degrees (I don’t know British and Australian oven temperature systems, sorry). Leave it while you get organized. Note: After watching a You tube video of someone baking, I saw she didn’t use a board for rolling out pastry but plastic wrap. Great idea!
To continue, roll out a sheet of foil on your kitchen counter, and your shouldn’t need to flour it. Put some extra flour in a small bowl or plate, divide your dough into six equal size pieces and, after putting a bit of oil on your hands, roll each piece into a ball. Roll it into the extra flour and pat the dough flat. Put it on the foil and roll out to about 4 or 5 inches long and about 3 or 4 inches wide. I should be about 1/4 inch thick or slightly less. When you have 3 done, open the oven door (and with gloves on) slide out the shelf with the pizza stone on it and slap the 3 pieces of dough on it. Close the oven door. Bake for 3 or 4 minutes, depending on your oven. The dough will be ready, nice an browned on the bottom and puffed up like pita bread. As soon as you take it out, brush with melted butter. Repeat with the rest of the dough.
Now, although these instructions may seem long-winded, I’m following a suggestion from a friend who thought my last couple of recipes were not comprehensive enough. So there we are. It takes longer to read this recipe than to make it. I’ve attached a picture of my finished product. Hope you can see it.
Added suggestions: You can experiment with different types of flour, flavourings, and oven shelf heights. Let me know if you do and what the result is. Enjoy!