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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes). | 2. Mix the yeast/water, the milk and the rest of the water in a large bowl. | 3. Stir in 2 cups of flour (always stir in the same direction) until smooth. | 4. Add the salt, oil and cumin seeds and stir well. | 5. Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir. | 6. Turn out dough onto a lightly floured board. | 7. Knead well, until the dough is springy; only add enough flour to keep the dough from sticking to the board. | 8. Let dough rise in a lightly oiled bowl, covered with plastic, in a cool place for a few hours (warmer rising spot= shorter rise; I prefer leaving it longer). | 9. When the dough has risen to about double its original size, knead it down. | 10. Preheat the oven to 500ºF. | 11. I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used. | 12. If you don't have baking tiles, just use a baking sheet (I guess). | 13. Cut the dough into 12 equal pieces and form them into balls. | 14. Brush the top of each ball lightly with melted butter or ghee and let it sit for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough). | 15. Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape. | 16. Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven. | 17. Bake for about 6 minutes, or until puffy and getting brown. | 18. Yum! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
yeast	1	teaspoon		11.1	1.2252	1.4328	0.054000000000000006
milk	1	cup		148.84	11.6632	7.686	7.9788
flour	6	cups		3469.68	759.6324	56.406000000000006	13.4616
salt	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
butter	2	tablespoons	omitted melted	171.0	7.857	5.343	14.4
cumin seed	1	tablespoon	omitted	22.5	2.6544	1.0686	1.3362

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.