Muslim Naan Recipes

NAAN

Steps:

• Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
• Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
• Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don't have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.

MUSLIM NAAN

Steps:

• Mix yeast with sugar and warm milk or water.
• Leave for 20 minutes.
• Sift flour and salt together in a large bowl.
• Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
• Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
• Punch down the dough and knead well again.
• Leave it till it doubles in size.
• Divide the dough into 6 portions.
• Roll out into a round disc of 6" diameter.
• Leave it aside so that it can double in size.
• Brush the top with remaining oil.
• Place them in a baking tray.
• Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
• Again, brush oil lightly over the sloping dark brown tops.