I know, it’s look like other kind of flat bread but believe me, this is my naan. I adapt this recipe from................ Naan Bread in original recipe is more flat because there is no resting time before get into the oven, you just shape it and bake. But my naan is soft and puffy, you can cut them in half and make a sandwich (look a bit like pita bread but it’s softer). So, if you want different texture, just put them directly into oven after shaping them. I always make a sandwich from this bread, but if you like use it to accompany your curry, it will be good too.
Make 8 flat bread
|14oz/ 397g||All-purpose flour plus more for work surface|
|⅓oz/ 11g||Instant yeast|
|2floz/ 60ml||Clarified butter, plus more as need|
|2oz/ 57g||Plain yogurt (do not use low fat)|
In a bowl of electronic mixer, combine the flour and yeast. 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.
Take the dough onto the floured work surface shape it into a round ball, (you may need more flour, about 3-4 tbsp) place the dough in buttered bowl cover with damp cloth. Let the dough rise until double, about 1 hour.
Divide the dough into 3oz/85g pieces. Preshape the dough into rounds. Let the dough rest about 15-20 minutes. Start by the first piece that you divided and rounded, gently stretch each piece of dough into an oval shape.
Place the bread on parchment lined sheet pan. Let rise about 30 minutes or until the dough puff up a bit. Bake in preheat 425°F/ 219°C oven, until golden brown and puff about 10 minutes.
Brush with melted butter immediately after take out of the oven.
Adaptation from: The Professional Pastry Chef: Fundamentals of Baking and Pastry