Grouchy Granny
Deceased
Got this out of a Madhur Jaffery cookbook - we like to throw them on the grill after baking to get them browned, but you can use the broiler to do the same thing.
2/3 C lukewarm (she calls it hand hot) milk
2 tsp sugar
2 tsp yeast
3-3/4 C unbleached all purpose flour
1 tsp salt
1 tsp baking powder
2 Tb vegetable oil plus a little extra
2/3 C plain yogurt, lightly beaten
1 large egg, lightly beaten
Pour milk into bowl. Add 1 tsp sugar and yeast. Stir to mix. Set aside for 15-20 minutes (depends on altitude) or until yeast has dissolved and mixture is frothy.
Sift (I don't) flour, salt and baking powder into a large bowl. Add remaining 1 tsp sugar, yeast mixture, 2 TB vegetable oil, yogurt and egg. Mix and form into a ball.
Empty bowl onto a clean work surface and knead for 10 minutes or more (I use my Kitchen Aid Mixer with dough hook for this) or until smooth and satiny. Form into a ball.
Spray a large bowl with PAM or equivalent (or coat with 1/4 tsp oil and make sure bowl is covered). Roll the ball of dough in bowl making sure it is covered with the oil.
Cover with plastic wrap or a towel and let rise for 1 hour or until it has doubled in bulk.
Preheat oven to highest temperature. Put the heaviest sheet pan you own on to heat in oven. Preheat your broiler (I haeual bve an problem with this part as it's either one or the other, so I just use the broiler and let it heat for about 10 minutes).
Punch down the dough and lightly knead it again.
Divide into 6 balls. Cover 5 with a towel or the plastic wrap from above while working with one.
Roll into a tear shape naan about 10 inches in length and 5 inches at its widest point.
Remove hot baking sheet and slap Naan onto it. Put immediately into oven for about 3 minutes. It should puff up.
Place under broiler about 3-4 inches from heat for about 30 seconds or until it browns slightly.
Wrap in a clean napkin or on a plate covered with a towel.
Repeat with remaining Naan.
2/3 C lukewarm (she calls it hand hot) milk
2 tsp sugar
2 tsp yeast
3-3/4 C unbleached all purpose flour
1 tsp salt
1 tsp baking powder
2 Tb vegetable oil plus a little extra
2/3 C plain yogurt, lightly beaten
1 large egg, lightly beaten
Pour milk into bowl. Add 1 tsp sugar and yeast. Stir to mix. Set aside for 15-20 minutes (depends on altitude) or until yeast has dissolved and mixture is frothy.
Sift (I don't) flour, salt and baking powder into a large bowl. Add remaining 1 tsp sugar, yeast mixture, 2 TB vegetable oil, yogurt and egg. Mix and form into a ball.
Empty bowl onto a clean work surface and knead for 10 minutes or more (I use my Kitchen Aid Mixer with dough hook for this) or until smooth and satiny. Form into a ball.
Spray a large bowl with PAM or equivalent (or coat with 1/4 tsp oil and make sure bowl is covered). Roll the ball of dough in bowl making sure it is covered with the oil.
Cover with plastic wrap or a towel and let rise for 1 hour or until it has doubled in bulk.
Preheat oven to highest temperature. Put the heaviest sheet pan you own on to heat in oven. Preheat your broiler (I haeual bve an problem with this part as it's either one or the other, so I just use the broiler and let it heat for about 10 minutes).
Punch down the dough and lightly knead it again.
Divide into 6 balls. Cover 5 with a towel or the plastic wrap from above while working with one.
Roll into a tear shape naan about 10 inches in length and 5 inches at its widest point.
Remove hot baking sheet and slap Naan onto it. Put immediately into oven for about 3 minutes. It should puff up.
Place under broiler about 3-4 inches from heat for about 30 seconds or until it browns slightly.
Wrap in a clean napkin or on a plate covered with a towel.
Repeat with remaining Naan.
