{"id":4694,"date":"2014-09-13T01:53:27","date_gmt":"2014-09-13T01:53:27","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/naan\/"},"modified":"2020-04-16T12:33:10","modified_gmt":"2020-04-16T19:33:10","slug":"naan","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/naan\/","title":{"rendered":"Naan"},"content":{"rendered":"<ul>\n<li>1\/2 C natural yogurt<\/li>\n<li>1\/2 C whole milk<\/li>\n<li>5 oz warm water<\/li>\n<li>2 tsp yeast<\/li>\n<li>2 tsp sugar<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1 egg<\/li>\n<li>1 tsp garlic powder<\/li>\n<li>1 tsp salt<\/li>\n<li>1 TBL EVOO<\/li>\n<li>A little vegetable oil, to grease<\/li>\n<li>1 C bread flour, Add more as necessary to create a soft\/loose dough<\/li>\n<\/ul>\n<ul>\n<li>2 TBL ghee (melted clarified butter) plus extra to brush<\/li>\n<li>1 tsp nigella (black onion), sesame or poppy seeds (optional)<\/li>\n<\/ul>\n<ol>\n<li>Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth &#8211; about 5 minutes<\/li>\n<li>Put the flour into a large mixing bowl<\/li>\n<li>Stir the yogurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix well.<\/li>\n<li>Gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.<\/li>\n<li>Tip out on a lightly floured surface and knead for 5-10 minutes until smooth and a little less sticky.&nbsp; You should have a damp and very springy dough that offers no resistance to kneading.<\/li>\n<li>Put into a large, lightly oiled bowl and turn to coat.<\/li>\n<li>Cover with a baking tray and leave in an oven drawer (oven set to 250\u00ba)&nbsp; until doubled in size: roughly 90-120 minutes.<\/li>\n<li>You can refrigerate the dough at this point until you\u2019re ready to use it.<\/li>\n<li>Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls; or roll the dough into a log, and then cut into 8 equal pieces, and roll each one into a tight ball.<\/li>\n<li>Meanwhile, heat a cast iron pan over a very high heat (about 450\u00ba).<\/li>\n<li>Prepare the melted ghee and any seeds to garnish.<\/li>\n<li>Flatten one of the balls with your fingers into a flat circle, slightly thicker around the edge, but not too thick, then put it in the hot pan.<\/li>\n<li>When it starts to bubble, turn it over and cook until the other side is browned in patches.<\/li>\n<li>Turn it back over and cook until there are no doughy bits remaining.<\/li>\n<li>This should cook quickly, and should be slightly crispy in places, but still soft inside &#8211; but not doughy.<\/li>\n<li>Brush with melted ghee (sprinkle with seeds, if applicable)<\/li>\n<li>Put finished naan in the oven to keep warm while you make the other breads.<\/li>\n<li>Topping:&nbsp; Yogurt, cucumber, tomato, cilantro, red onion, corriander<\/li>\n<\/ol>\n<p>NOTE:&nbsp; Step 12 is very important.&nbsp; Too thin, and it will be like a cracker.&nbsp; Too thick, and it will be doughy.<\/p>\n<p>Naan is similar to Turkish Flatbread called <span class=\"irc_su\" dir=\"ltr\">Bazlama<\/span>, a type of Pide, although Gazlama is cooked in a very hot oven (450\u00ba) for 5-7 minutes, rather than a hot pan.&nbsp; In this manner, a dozen can be cooked at the same time.&nbsp; It is much more efficient for a restaurant type setting.&nbsp; Let the oven come back up to temperature each time it has been opened.&nbsp; Lahmacun is another type of Turkish flatbread.<\/p>\n<p>Lavash is another type of flatbread.<\/p>\n<p>Note: Eating with utinsels is like making love through an interpreter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\/2 C natural yogurt 1\/2 C whole milk 5 oz warm water 2 tsp yeast 2 tsp sugar 1 tsp baking powder 1 egg 1 tsp garlic powder 1 tsp salt 1 TBL EVOO A little vegetable oil, to grease 1 C bread flour, Add more as necessary to create a soft\/loose dough 2 TBL &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/naan\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Naan&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,210,171],"tags":[],"class_list":["post-4694","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-beatitudes","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4694"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4694\/revisions"}],"predecessor-version":[{"id":19024,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4694\/revisions\/19024"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}