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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: I always make bread dough with my standing mixer using a dough hook. Although artisan bread can easily be made by mixing it in a bowl with a large spoon. | 2. In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey. Add the flours, about 1/3 at a time, while mixing on low to medium speed. When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two. | 3. Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking. Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape. Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses. | 4. The dough can be used immediately after its initial rise, though it's much easier to handle when cold. Refrigerate until ready to use. It will last for 7 days, when refrigerated. | 5. At this point it can also be frozen. I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it. | 6. Note: This batch of dough makes enough for sixteen 1/4 pound portions. Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread. | 7. On baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough, or as much as you'd like to make. | 8. Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with olive oil or clarified butter. Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish. | 9. Repeat with the rest of the naan. | 10. Adapted from Artisan Pizza and Flatbread in Five Minutes a Day. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
yeast	1	tablespoon	granulated	33.3	3.6756	4.2984	0.162
kosher salt	1	tablespoon		-	-	-	-
yogurt	1/2	cup		74.725	5.7085	4.2508	3.9812
honey	2	tablespoons		-	-	-	-
purpose flour	5	cups	unbleached	-	-	-	-
wheat pastry flour	2	cups		-	-	-	-
butter	1/4	cup	clarified	342.0	15.714	10.686	28.8

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