How to Make Naan. If you have a stand mixer, this process is a breeze. However, you can knead this dough by hand and get the same results, it will just take a little extra time and more muscles. In a large bowl (or the bowl of a stand mixer) add the warm water, sugar, and yeast.
In this manner, can you use olive oil in naan?
This homemade naan bread recipe is easy to make. For this traditional Indian bread, we are using essential pantry ingredients including premium Greek olive oil, Greek wildflower honey, fresh cilantro for flavoring, and Greek yogurt to give a soft texture.
One may also ask, how do you keep naan soft for longer?
Fresh naan bread should be kept in an airtight container or plastic bag. You can keep your naan at room temperature as long as air cannot get to it. Naan will last for 3 days using this storage method. You can store naan in the freezer for up to two months.
How do you make naan bread with a mixer?
Make Dough: To the bowl of your mixer, combine the flour with the salt. Add the yeast mixture and mix for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky.
Roll out to 6-7mm / 1/4″ thick rounds. Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.
If you’re not ready to bake yet, punch down the dough, put it in a plastic bag, and refrigerate it for up to 3 days.
Dust a clean surface with flour and roll a portion of dough into a teardrop shape. Stretch the shape gently with your fingers to get a rustic-looking naan that is less than 5mm thick. 7.
The flour. Though one poster online assures the world that “real naan has a mix of stoneground wheat flour (chakki atta) and white flour”, I don’t find any recipes calling for this – instead, the difference is between plain flour and higher protein bread flour.
Ingredients in Naan Bread: FLOUR: All-purpose white flour, bread flour , whole wheat flour , einkorn, or spelt flour – or a blend. Instant yeast: Using Instant yeast cuts the prep time in half while eliminating one whole step. (See recipe notes for regular active yeast.)
The main difference will be that the naan can be denser, possibly less puffy. As mentioned earlier, the other required ingredients for naan are either yeast or baking powder a/o baking soda. These help create those air pockets and puffiness in the naan.
The easiest and most effective method would probably be to replace some of the flour with corn starch to reduce the overall protein percentage in the mixture. The next-easiest method would be to use much higher-fat yoghurt if you’re using a low-fat yoghurt or add butter/oil to the dough. Good luck!