The recipe I used to make my debut naan is from my recipe file and unfortunately, I couldn't remember where I've got it from because I apparently forgot to write down a source of the recipe onto a page..what a shame !
Anyway, the original recipe is for 6 servings or pieces while my family is not big enough to serve a whole recipe..so I made only 2/3 of recipes and that would yield about 4 pieces of naan which is perfect for my family size !
Here is my adapted version..
• 1 and 2/3 cups of white strong bread flour
• 2/3 teaspoon active dry yeast
• 1/2 teaspoon salt
• 2 teaspoons sugar
• Pinch of baking soda
• 1 tablespoon olive oil
• 2 scant tablespoons plain natural yogurt
• 1/2 cup lukewarm water
1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt mix, this will become crumbly dough.
4. Add the water/yeast mixture and make into soft dough. Then knead until the dough is smooth. Cover the dough and keep in a warm place for 1.5-2 hours. The dough should almost be double in volume.
5. Heat the oven to 500 degrees with baking tray for at least thirty minutes so the tray is hot. Next turn the oven to high broil.
6. Knead the dough for about two to three minutes and divide the dough into 4 equal parts.
7. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
8. You can place about 2 Naan on the baking tray at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top). Take naan out of the oven and cool for few minutes before serving.
9. Wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
Ps. This post has been sent to yeastspotting hosted by Susan of Wild Yeast