So tasty. Keeps really well as dough in the fridge for a week or so. You can just pull out a few ten minutes before dinner and have freshly baked flatbread/naan before you take your first bite of leftover Indian food/soup/whatever.
Yogurt Flatbread (Naan)
From Vegetarian Cooking for Everyone
By Deborah Madison
¼ cup warm water
2 ¼ tsp active dry yeast (1 envelope)
¾ cup hot water
¾ cup plain yogurt, preferably whole milk (I’ve used others and it’s fine)
¼ ghee or clarified butter (butter works fine)
1 ½ tsp slat
1 cup whole-wheat flour
¼ cup wheat bran, unless flour is bran-flecked
3 cups all-purpose or bread flour
(I usually use ½ wheat and ½ white flour, and no bran)
Sprinkle yeast over ¼ cup warm water in small bowl; set aside tile foamy, about 10 min.
Meanwhile, combine ¾ cup hot water, yogurt, ghee and salt in a bowl, then stir in the yeast, whole-wheat flour, and bran. Work in enough white flour to form a heavy dough, then turn it out and knead, adding more flour if needed, until smooth but slightly tacky. Put the dough in a oiled bowl, turn it to coat the top, then cover and put in a warm place, until doubled in bulk, about 1 hour.
Preheat the oven to 450 degrees with a pizza stone or a sheet pan INSIDE. Turn out the dough onto a lightly floured counter and divide into 8 or 10 pieces. Roll into balls, cover with towel, and let rest 10 minutes.
Shaping the dough: Pat the dough into a circle using your fingertips to dimple it all over. Then gently pull it in opposite directions to make a dimpled oblong. The texture will be uneven, providing crisp and bready parts. Place right on the baking stone or hot sheet pan and bake until browned on top, 12-15 minutes. (we sometimes bake for a much shorter time, if we want it less crispy.)
When the breads are done, stack them on top of each other and serve. Definitely best if served warm/hot. Can brush softened butter over them and sprinkle very lightly with salt.
Yogurt Flatbread (Naan)From Vegetarian Cooking for Everyone
By Deborah Madison
¼ cup warm water
2 ¼ tsp active dry yeast (1 envelope)
¾ cup hot water
¾ cup plain yogurt, preferably whole milk (I’ve used others and it’s fine)
¼ ghee or clarified butter (butter works fine)
1 ½ tsp slat
1 cup whole-wheat flour
¼ cup wheat bran, unless flour is bran-flecked
3 cups all-purpose or bread flour
(I usually use ½ wheat and ½ white flour, and no bran)
Sprinkle yeast over ¼ cup warm water in small bowl; set aside tile foamy, about 10 min.
Meanwhile, combine ¾ cup hot water, yogurt, ghee and salt in a bowl, then stir in the yeast, whole-wheat flour, and bran. Work in enough white flour to form a heavy dough, then turn it out and knead, adding more flour if needed, until smooth but slightly tacky. Put the dough in a oiled bowl, turn it to coat the top, then cover and put in a warm place, until doubled in bulk, about 1 hour.
Preheat the oven to 450 degrees with a pizza stone or a sheet pan INSIDE. Turn out the dough onto a lightly floured counter and divide into 8 or 10 pieces. Roll into balls, cover with towel, and let rest 10 minutes.
Shaping the dough: Pat the dough into a circle using your fingertips to dimple it all over. Then gently pull it in opposite directions to make a dimpled oblong. The texture will be uneven, providing crisp and bready parts. Place right on the baking stone or hot sheet pan and bake until browned on top, 12-15 minutes. (we sometimes bake for a much shorter time, if we want it less crispy.)
When the breads are done, stack them on top of each other and serve. Definitely best if served warm/hot. Can brush softened butter over them and sprinkle very lightly with salt.
No comments:
Post a Comment