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98 lines
4.3 KiB
Markdown
98 lines
4.3 KiB
Markdown
# How to Make Naan
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> Naan(नान)— Indian leavened flatbread
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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).
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- All-purpose flour (or bread flour)
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- Yogurt
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- Yeast
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- Sugar
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- Salt
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- Ghee or butter
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- Warm water
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- Black or white sesame seeds (optional)
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- Cilantro leaves (optional)
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- Garlic (for garlic naan, optional)
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- Skillet (non-stick or cast iron)
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- Rolling pin
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## Calculations
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Determine how many batches you want to make before starting. One batch yields 6 naans, sufficient for 2-3 people.
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Per batch:
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- All-purpose flour: 300g
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- Yogurt: 60ml
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- Dry yeast: 3g
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- Sugar: 10g
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- Salt: 5g
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- Cooking oil: 15ml (for kneading)
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- Warm water: 100ml (approx. 40°C)
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- Ghee or butter: 30g (for brushing)
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- Black sesame seeds: 5g (optional)
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- Cilantro leaves: 10g (optional)
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- Garlic: 3 cloves (approx. 9g), minced (for garlic version, optional)
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## Instructions
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### Kneading and Fermentation
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- 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).
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- Let it rest for **5 minutes** until *fine bubbles form on the surface* (indicating the yeast is active).
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- In a large bowl, combine 300g of all-purpose flour and 5g of salt, mixing evenly.
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- Pour in the yeast mixture, 60ml of yogurt, and 15ml of cooking oil.
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- Knead by hand until the dough is *smooth and soft* (the dough should be slightly softer than usual; slight stickiness is normal).
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- Knead for **8-10 minutes**.
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- Coat the surface of the dough with 3ml of oil to prevent drying.
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- Cover the bowl with a damp cloth or plastic wrap.
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- Let it rise in a warm place for **at least 1 hour**, until *the dough doubles in size*.
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### Dividing and Rolling
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- Remove the fermented dough and gently knead to release air.
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- Divide into 6 equal portions (each approx. 80g).
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- Take one portion and lightly dust your hands with 3ml of flour or oil.
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- Use a rolling pin to roll the dough into a long oval or teardrop shape, about 4-5mm thick.
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- For garlic naan: Sprinkle minced garlic and cilantro leaves on the surface, then gently press them into the dough with the rolling pin.
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- You may sprinkle sesame seeds on the surface of the naan.
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### Baking
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**Method 1: Skillet (Recommended)**
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- Heat a skillet (cast iron is best) over high heat until *extremely hot* (a drop of water should evaporate instantly).
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- Brush a thin layer of water on one side of the dough.
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- Place the dough in the skillet, water-side down.
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- Bake for **1-2 minutes**, until *the bottom develops golden-brown spots and the dough begins to puff up*.
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- Flip the dough and continue baking for **1-2 minutes**.
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- 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.
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- Immediately after removing from heat, brush ghee or butter onto the surface.
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**Method 2: Oven**
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- Preheat the oven to its highest temperature (typically 250°C / 480°F).
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- Place the dough on a baking sheet.
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- Bake for **3-5 minutes**, until *the surface is golden brown and puffed up*.
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- Remove from the oven and brush with ghee or butter.
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### Serving
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- Serve hot.
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- Pairs well with any Indian curry, such as Butter Chicken or Red Kidney Bean Curry.
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## Additional Notes
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- 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.
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- Cast iron skillets perform better than non-stick pans, providing higher heat and better charring.
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- Ghee or butter must be applied immediately after baking; this is crucial for the aroma and texture of Indian flatbreads.
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- Besides plain Naan, common variations include: Garlic Naan, Cheese Naan, and Butter Naan.
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- Naan has a history of hundreds of years in India, with the earliest records dating back to 1300, believed to originate from Persian culture.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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