Naan is a type of flat bread, traditionally baked in a blazing hot clay tandoor oven with charcoal or wood fire. Recipe below is adapted from recipetineats and woodstone corp. The naans turned out really nice and fluffy!
Ingredients (makes 6 pieces of nann, palm sized)
4g instant yeast
125ml water (warm)
15g sugar
30g milk (room temperature)
27g egg (about half egg, lightly whisked)
1.5g salt
180g bread flour
90g plain flour
1 teaspoon sour cream (optional, reduce milk or water by 20ml)
30g or 2 tbsp ghee (alternative: unsalted butter, melted)
1. Bloom the yeast. Mix the instant yeast with water and sugar in a small bowl, cover with cling wrap and set aside for 10min until foamy. This step is supposed to make the naan fluffier and softer.
2. Sieve flour into mixing bowl, mix in salt. Add yeast mixture, milk, egg and ghee. Use scrapper to mix. Once flour mostly incorporated, use your hands to bring together to form a ball. No kneading is required.
3. Cover mixing bowl and proof in warm place until double in size, around 1 hour.
4. Punch down dough, transfer to lightly floured surface and divide into 6 equal pieces. Shape into balls, cover and rest for 15mins until it increases in size by about 50%
5. Transfer the dough ball to a lightly floured bench top. Flatten each ball (using fingers or rolling pin) to 3-4mm. Too thick: no bubbles, too thin; crispy but not fluffy enough.
6. Heat up the cast iron skillet or tawa until it smokes. Place nann dough into the skillet (no cooking oil is required) and cook under medium-high heat until air pockets start to form and the underside is nicely browned, around 1-1.5mins. Do not lift the naan while it is cooking. Use spatula or a pair of tongs to flip and cook the other side for 1 min with a little charring on the air pockets. Note: The faster the naan cooks, the fluffier it will be. Brush naan with ghee/butter. Serve hot immediately or cover the naan with towel to prevent drying as well as to keep warm.
Notes:
1. To make naan ahead, there are two methods:
a. Once dough has doubled in size in step 3, do not punch down, put the bowl in the fridge overnight. Remove the bowl from fridge and let it come to room temperature before cooking. Proceed to step 4 below.
b. At step 2, divide the dough into balls and transfer to a lightly oiled box/container. Cover the dough and rest for up to 24 hours.
2. For better flavour, change preparation steps by combining steps 3 and 4 using woodstone corp's method i.e. after step 2, divide dough into balls, lightly oil, cover and rest for 2-3 hours.
3. To simulate cooking nann in a clay tandoor oven (the traditional way), change the way of cooking: Heat up cast iron pan, dab some water on the shaped dough (to help the dough adhere to the pan), put the dough (the side with water) on the pan, cook until bubbles has formed, flip the pan over so that the dough burns directly on the surface. Roughly 2 minutes to cook - 1 minute on each side. Refer to pictures below: