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Old 05-05-2015, 01:17 PM
 
7,672 posts, read 9,868,299 times
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I just made a bunch of naan for tonight's dinner and to snack on. I'm sure they aren't authentic but they are sure tasty. I also use the bread machine to make it easier on me as I am lazy in the kitchen. Did I mention this is NOT AUTHENTIC and an inspired naan recipe for those that don't have clay ovens and want a cheater naan?

In the bread machine place:

4 cups of flour, give or take
1 1/3 up of warm water
2 tsp or a packet of yeast
2 tsp of honey or sugar
1 tsp of salt (I like mine to be savory, you can add less)
4 cloves of garlic chopped, (you can omit this if you don't want it garlicky)
2 tbsp. of milk

Set it on dough cycle. After it kneads for about 10 minutes, I check it's consistency. Depending on how humid or not my weather is, affects how much more flour or water I need to add. After 10 minutes it should be a lumpy ball. If it's super dry looking, add 1/8 cup of warm water till it starts to form that lumpy ball. If it's too wet and very stretchy dough, add 1/8 cup of flour till it balls up. Once it's a ball and not too flaky dry or doughy wet, it's perfect. Hard to describe but hope that helps. I live in the South with high humidity so I tend to add a bit of flour. When it's Winter, the recipe is actually perfect as is or add a touch of water. (no humidity)

Once the dough cycle is complete, lightly flour your counter/rolling out area and scoop out a small palm of dough (roughly 1/4 cup) and roll roughly into a circle. Set aside. Do the rest of the dough. With your fingers, flatten out each ball into a rough flat circle on the counter. You can make them as thin or thick as you want it. I generally go for 1/2 inch thick. Let it sit for about 10 minutes to rise a bit on your counter. I cover with a wet cheesecloth I have but you can leave it to the air if you have too many.

At this point you have a few options. You can grill outside right on to the grill, or heat up a large fry pan/griddle or a pizza stone in the oven or on stove. What you need is high heat, and no oil. I use a pizza stone as it mimics the closest to a clay oven. I also used an unglazed terra cotta stone.

Cook on each side till a bit charred/browned and flip. About a minute per side. Set aside. At this point you can brush on ghee on each side and add black onion seeds. (It's what I do) Or butter it or leave it plain.

Eat.
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Old 01-29-2017, 10:04 AM
 
Location: Southern New Hampshire
7,196 posts, read 12,581,379 times
Reputation: 21665
Default Thanks!

Just did a search for "naan" and this came up. I don't care that it's not "authentic," it sounds great and pretty easy and I am going to try it! Thanks and reps to you, a year and a half after your post!
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Old 03-06-2017, 05:53 PM
 
7,672 posts, read 9,868,299 times
Reputation: 7945
I actually have a simpler one. 1 cup of unflavored yogurt to 2 -3 cups of self rising flour into the bread machine. I add tbsp black onion seeds.

Then cook as desired. I still use my pizza stone or seasoned cast iron griddle.
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