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Naan Bread - Cook's Illustrated

  • 1/2 cup ice water
  • 1/3 cup plain whole milk yogurt
  • 3 Tbsp dough + 1 tsp cooking vegetable oil
  • 1 large egg yolk
  • 2 cups all purpose flour (high protein such as King Arthur preferred)
  • 1 1/4 tsp sugar
  • 1/2 tsp instant or rapid-rise yeast
  • 1 1/4 tsp salt
  • 1 1/2 Tbsp unsalted butter - melted

  1. In small bowl, combine water, yogurt, 3 Tbsp oil, and egg yolk.
  2. Process flour, sugar, and yeast in food processor until combined, about 2 sec. With processor running, slowly add water mixture. Process until dough is just combined and no dry flour remains, about 10 sec. Let dough stand for 10 min.
  3. Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 sec. Transfer dough to lightly floured work surface and knead until smooth, about 1 min. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 16-24 hr.
  4. Adjust oven rack to middle position and heat oven to 200 deg. Place heatproof plate on rack. Transfer dough to lightly floured work surface and divide into 4 equal pieces. Shape each piece into smooth, tight ball. Place dough balls on lightly oiled baking sheet, at least 2โ€œ apart, cover loosely with plastic coated with vegetable oil spray. Let stand for 15-20 min.
  5. Transfer 1 ball to lightly floured work surface and sprinkle with flour. Using hands and rolling-pin, press and roll piece of dough into 9โ€ round of even thickness, sprinkling dough and work surface with flour as needed to prevent sticking. Using a fork, poke entire surface of round 20-25 times.
  6. Heat remaining 1 tsp oil in 12โ€œ cast-iron skillet until shimmering. Wipe oil out of skillet completely with paper towel. Mist top of dough lightly with water. Place dough in pan, misted side down, mist top surface of dough with water and cover. Cook until bottom is browned in spots across surface, 2-4 min. Flip over, and continue to cook on second side until lightly browned, 2-3 min. If naan puffs up gently poke with fork to deflate. Flip naan, brush top with about 1 tsp melted butter, transfer to plate in oven, and cover plate tightly with aluminum foil. Repeat rolling and cooking remaining 3 dough balls. Serve immediately.

Serves: 4       Total time: dough mix +16-24hr rise +7min/naan cook
Source: Cook's Illustrated 5/1/2012

recipe/naanbreadcooks.txt ยท Last modified: 2016/08/05 20:41 by rob