Naan
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 175.6
- Total Fat: 5.0 g
- Cholesterol: 1.9 mg
- Sodium: 263.7 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.2 g
- Protein: 6.3 g
View full nutritional breakdown of Naan calories by ingredient
Number of Servings: 18
Ingredients
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1/2 cup warm water (105°-115°F)
2 teaspoons dry yeast
1 cup boiling water
1 cup plain full-fat yogurt
5 1/2 cups whole wheat flour
Additional flour as necessary during kneading process
2 tablespoons vegetable oil
Additional oil for preparing bowl
2 teaspoons salt
6 tablespoons lightly toasted sesame seeds
Directions
Place the warm water into a large mixing bowl. Sprinkle the yeast onto the water, and stir gently until the yeast is dissolved.
Place the yogurt into a medium mixing bowl, and slowly add the boiling water, stirring to fully incorporate. Allow the mixture to cool until it is 105°-115°F.
Once cooled, add the yogurt mixture to the yeast mixture. Stir in 3 cups of flour, adding in 1/2 cup batches and stirring until each is fully incorporated. Continue to mix the resulting sponge for approximately two minutes, stirring in one direction only.
Cover the bowl with plastic wrap and allow the sponge to stand for 30 minutes.
After 30 minutes, remove the plastic and cover the sponge with the oil and salt. Add the remaining flour, 1/2 cup at a time, mixing with your hands to incorporate and form a dough.
Once all of the flour has been added to the dough, turn it out of the bowl onto a lightly floured surface. Knead the dough for approximately 10 minutes, until it becomes smooth and elastic, adding more flour as necessary if the dough is too sticky.
Wash and dry the large mixing bowl, and cover with a light sheen of vegetable oil. Place the dough into the bowl and cover to coat the entire surface with the oil. Cover the bowl with a damp kitchen towel and set aside to allow the dough to raise until doubled in size, approximately one hour.
When the dough is risen, remove from the bowl and punch it down. Divide into 6 equal portions.
Place a pizza stone into your oven, on the middle rack, and preheat to 450°F.
Lightly flour your hands and your work surface. Using your hands, flatten each of the dough portions into a round 4 to 5 inches wide. Cover the dough with the kitchen towel once again and allow to rest for 10 minutes.
Keeping the remaining dough rounds covered, place one portion on a lightly floured surface, and use a rolling pin to roll the dough until it begins to stretch.
Temporariy moving the dough, brush the flour from the work surface with a pastry brush, and sprinkle 1 tablespoon of the sesame seeds onto the work surface in its place. Lay the dough on the seeds and roll into a rectangle approximately 6 x 10 inches.
Flip the dough, and use the tip of a paring knife to cut five slits, each one inch long, radiating out from the center point.
Lightly flour the baker’s peel. Slide the dough onto the peel, then use the peel to transfer the dough to the hot pizza stone.
Bake until the top of the bread begins to brown, approximately 5 minutes. Transfer the bread to a rack, and repeat until all dough is baked.
Makes 6 Flatbreads (18 servings)
Number of Servings: 18
Recipe submitted by SparkPeople user CAKE-OR-DEATH.
Place the yogurt into a medium mixing bowl, and slowly add the boiling water, stirring to fully incorporate. Allow the mixture to cool until it is 105°-115°F.
Once cooled, add the yogurt mixture to the yeast mixture. Stir in 3 cups of flour, adding in 1/2 cup batches and stirring until each is fully incorporated. Continue to mix the resulting sponge for approximately two minutes, stirring in one direction only.
Cover the bowl with plastic wrap and allow the sponge to stand for 30 minutes.
After 30 minutes, remove the plastic and cover the sponge with the oil and salt. Add the remaining flour, 1/2 cup at a time, mixing with your hands to incorporate and form a dough.
Once all of the flour has been added to the dough, turn it out of the bowl onto a lightly floured surface. Knead the dough for approximately 10 minutes, until it becomes smooth and elastic, adding more flour as necessary if the dough is too sticky.
Wash and dry the large mixing bowl, and cover with a light sheen of vegetable oil. Place the dough into the bowl and cover to coat the entire surface with the oil. Cover the bowl with a damp kitchen towel and set aside to allow the dough to raise until doubled in size, approximately one hour.
When the dough is risen, remove from the bowl and punch it down. Divide into 6 equal portions.
Place a pizza stone into your oven, on the middle rack, and preheat to 450°F.
Lightly flour your hands and your work surface. Using your hands, flatten each of the dough portions into a round 4 to 5 inches wide. Cover the dough with the kitchen towel once again and allow to rest for 10 minutes.
Keeping the remaining dough rounds covered, place one portion on a lightly floured surface, and use a rolling pin to roll the dough until it begins to stretch.
Temporariy moving the dough, brush the flour from the work surface with a pastry brush, and sprinkle 1 tablespoon of the sesame seeds onto the work surface in its place. Lay the dough on the seeds and roll into a rectangle approximately 6 x 10 inches.
Flip the dough, and use the tip of a paring knife to cut five slits, each one inch long, radiating out from the center point.
Lightly flour the baker’s peel. Slide the dough onto the peel, then use the peel to transfer the dough to the hot pizza stone.
Bake until the top of the bread begins to brown, approximately 5 minutes. Transfer the bread to a rack, and repeat until all dough is baked.
Makes 6 Flatbreads (18 servings)
Number of Servings: 18
Recipe submitted by SparkPeople user CAKE-OR-DEATH.
Member Ratings For This Recipe
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