NOTE: My only 'grill' is the top oven grilling element and I do not
have a griddle, so I suspect that I need to bake for the three minutes
in the middle of the oven and then 'grill' on my cast iron tortilla
pan [comal] heated on the bigger heating element on top of the stove.
That means I need to make each Naan smaller, to fit, so I would make
12 instead of 6, but use the same technique.
This method, using a heavy cast iron pan, should work for those who do
not have the griddle or a separate grill.
I have replaced the active dry yeast with instant or bread machine
yeast, which means that proofing of the yeast is not needed. That is
reflected in the instructions below, both in the way of quantity and
in the combination of the first two steps in the original recipe. I
have also taken the liberty of altering U.K. terms to those used in
Canada and the U.S. in two places. I have also rounded each
ingredient's quantity to the nearest whole gram, which is about 1/28th
of an ounce. Otherwise the recipe is as posted by Di.
FWIW,
RsH
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Naan #1
"Di Brookman" via bt.com
Servings: 6
155 g milk, room temperature
8 g granulated sugar
5 g bread machine yeast
454 g all-purpose flour
3 g salt
5 g baking powder
27 g vegetable oil, + a little extra on hand
155 g plain yogurt
50 g egg, [1 large egg]
Put a large enough bowl on your scale, set to grams, and turn it on.
TARE the scale if it does not show 0 grams.
Weigh milk, sugar, yeast, flour, salt, baking powder, vegetable oil,
yoghurt and egg into that bowl. Mix and form a ball of dough.
Empty the dough onto a clean surface and knead it for 10 mins or more
until smooth and satiny. Form into a ball.
Pour about 1/4 teaspoon oil into a large bowl and roll the ball of
dough in it. Cover bowl with plastic wrap and leave to rise in warm
place for 1 hour or until dough has doubled.
Preheat oven to highest temperature. Put heaviest baking tray to heat
in the oven. Preheat your grill.
Punch down dough and knead it again. Divide into 6 equal balls. Keep
five covered while working with 6th. Roll ball into tear-shaped naan,
about 10" (25.5cm) in length and about 5" (13cm) at its widest.
Remove the hot baking tray from the oven and slap the naan onto it.
Put it immediately into the oven for 3 mins. It should puff up. Now
place the baking tray and naan under the grill about 3-4 inches away
from the heat, for about 30 seconds or until the top of the naan
browns slightly. Wrap the naan in a clean tea towel. Make all the
naans this way and serve hot.
I pre-heat my planc (griddle) over a gas flame until really hot then
place that into the oven. I roll all the naans out but keep covered. I
slap the first naan onto the planc without removing it from the oven -
then place in my grill pan under the grill ...... truly scrumptious ;)
Yield: 6 loaves
Per Serving (excluding unknown items): 366 Calories; 8g Fat (19.3%
calories from fat); 11g Protein; 62g Carbohydrate; 2g Dietary Fiber;
41mg Cholesterol; 320mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
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I would put the comal on the heating element and heat it up, and once
the naan comes out of the oven after the three minutes, transfer it to
the comal until the bottom of the naan, which is the side making
contact with the comal, browns a bit. How long that would take only
time will tell, but it should not take long if the comal is really
hot. Smoke coming out of the comal would be a good indicator that its
been too long :-) - RsH
