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en/dishes/staple/印度烤饼.md

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+# How to Make Naan
+
+> Naan(नान)— Indian leavened flatbread
+
+Naan is one of the most common flatbreads in the Indian subcontinent. Traditionally baked in a tandoor (clay oven), it features a slightly charred, crispy exterior and a soft, chewy interior. You can achieve a similar result at home using a skillet or oven. It is the perfect staple to accompany Indian curries. Total time: about 30 minutes (excluding the 1-hour dough fermentation).
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- All-purpose flour (or bread flour)
+- Yogurt
+- Yeast
+- Sugar
+- Salt
+- Ghee or butter
+- Warm water
+- Black or white sesame seeds (optional)
+- Cilantro leaves (optional)
+- Garlic (for garlic naan, optional)
+- Skillet (non-stick or cast iron)
+- Rolling pin
+
+## Calculations
+
+Determine how many batches you want to make before starting. One batch yields 6 naans, sufficient for 2-3 people.
+
+Per batch:
+
+- All-purpose flour: 300g
+- Yogurt: 60ml
+- Dry yeast: 3g
+- Sugar: 10g
+- Salt: 5g
+- Cooking oil: 15ml (for kneading)
+- Warm water: 100ml (approx. 40°C)
+- Ghee or butter: 30g (for brushing)
+- Black sesame seeds: 5g (optional)
+- Cilantro leaves: 10g (optional)
+- Garlic: 3 cloves (approx. 9g), minced (for garlic version, optional)
+
+## Instructions
+
+### Kneading and Fermentation
+
+- Dissolve 3g of dry yeast and 10g of sugar in 100ml of warm water (water temperature approx. 40°C; do not make it too hot).
+- Let it rest for **5 minutes** until *fine bubbles form on the surface* (indicating the yeast is active).
+- In a large bowl, combine 300g of all-purpose flour and 5g of salt, mixing evenly.
+- Pour in the yeast mixture, 60ml of yogurt, and 15ml of cooking oil.
+- Knead by hand until the dough is *smooth and soft* (the dough should be slightly softer than usual; slight stickiness is normal).
+- Knead for **8-10 minutes**.
+- Coat the surface of the dough with 3ml of oil to prevent drying.
+- Cover the bowl with a damp cloth or plastic wrap.
+- Let it rise in a warm place for **at least 1 hour**, until *the dough doubles in size*.
+
+### Dividing and Rolling
+
+- Remove the fermented dough and gently knead to release air.
+- Divide into 6 equal portions (each approx. 80g).
+- Take one portion and lightly dust your hands with 3ml of flour or oil.
+- Use a rolling pin to roll the dough into a long oval or teardrop shape, about 4-5mm thick.
+- For garlic naan: Sprinkle minced garlic and cilantro leaves on the surface, then gently press them into the dough with the rolling pin.
+- You may sprinkle sesame seeds on the surface of the naan.
+
+### Baking
+
+**Method 1: Skillet (Recommended)**
+
+- Heat a skillet (cast iron is best) over high heat until *extremely hot* (a drop of water should evaporate instantly).
+- Brush a thin layer of water on one side of the dough.
+- Place the dough in the skillet, water-side down.
+- Bake for **1-2 minutes**, until *the bottom develops golden-brown spots and the dough begins to puff up*.
+- Flip the dough and continue baking for **1-2 minutes**.
+- If using a gas stove: After flipping, use tongs to lift the dough and hold it directly over the open flame for **a few seconds** to puff it up quickly.
+- Immediately after removing from heat, brush ghee or butter onto the surface.
+
+**Method 2: Oven**
+
+- Preheat the oven to its highest temperature (typically 250°C / 480°F).
+- Place the dough on a baking sheet.
+- Bake for **3-5 minutes**, until *the surface is golden brown and puffed up*.
+- Remove from the oven and brush with ghee or butter.
+
+### Serving
+
+- Serve hot.
+- Pairs well with any Indian curry, such as Butter Chicken or Red Kidney Bean Curry.
+
+## Additional Notes
+
+- The softness of the dough is key. Dough that is too hard will result in dry, tough flatbreads. The dough should be moist and slightly sticky to the touch.
+- Cast iron skillets perform better than non-stick pans, providing higher heat and better charring.
+- Ghee or butter must be applied immediately after baking; this is crucial for the aroma and texture of Indian flatbreads.
+- Besides plain Naan, common variations include: Garlic Naan, Cheese Naan, and Butter Naan.
+- Naan has a history of hundreds of years in India, with the earliest records dating back to 1300, believed to originate from Persian culture.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.