Tuesday, 6 March 2012

Naan Bread

Another really simple, straight forward recipe. I discovered these before the reading break and fell in love with them. For a bread that requires so little ingredients, they are packed with flavour. The idea came because Chris always came home with these shawarma things after a night of drinking, and I thought it would be really cool if I could make my own. Well I didn't get very far but I'm glad I came across these.

2 3/4 cups of flour
1 1/2 tsp instant yeast
2 tsp salt
1 tsp sugar
1/2 tsp baking soda
3 tbsp olive oil
3 tbsp greek yogurt 2%
1 cup of warm water

Mix the flour, yeast, salt, sugar, and baking soda together in a bowl.

Add the olive oil and yogurt and mix until the mixture is crumbly. 
Add in the water and knead until smooth and elastic. Place it at a warm place and let rise for 4 hours. I know it's a long time but some how this dough doesn't rise as fast as normal bread dough.

Cut into 8 equal pieces and roll them into little balls. 

Roll it out really thin, 1/16 th of an inch thick. The dough will want to shrink but you can keep stretching it.

Turn on your boiler and place a cast iron skillet in the oven. When the skillet is nice and hot, place the dough inside.

The total cooking time per bread is 3-4 minutes so you need to keep you eye on it while it browns. The magic happens about 1 minute into the process, and the bread puffs up into a big ball. You can stuff the inside with whatever you have or just eat it as is. 

I think the yogurt makes a world of difference. You don't taste yogurt at all, but it does something to the texture and the bite and it is so good!

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