Naan Recipe Serious Eats

Dough should stick slightly to bottom of bowl as it kneads add slightly more yogurt or milk as necessary.

Naan recipe serious eats. These days pretty much every indian restaurant in the united states prominently features tandoori chicken on their menu in varying degrees of quality. Cover measuring cup with towel and allow yeast and water to froth for 5 to 10 minutes. Using the same naan recipe as before divide the dough into 6 larger pieces instead of 12.

Brush uncooked side with butter and turn over. Place dough on grill and cook for 1 to 3 minutes or until puffy and lightly browned. Bake until golden about 8 minutes flipping once halfway through.

A couple of years ago a former co worker of mine from atk j. In a medium mixing bowl combine flour and salt. Dough should stick slightly to bottom of bowl as it kneads add slightly more yogurt or milk as necessary.

The disk is draped over a moist ball of towels then the cook reaches into the oven and presses the dough against the inner wall until it sticks. At grill side roll one ball of dough out into a thin circle. Allow yeast to soften and stir until yeast is dissolved.

During the second rise add the oil to a 10 skillet over medium high heat. Once shimmering add the onion and pepper sauteing until the onion is translucent. Place 4 1 2 cups flour the salt and baking powder in the.

Combine flour salt yeast and sugar in the bowl of a stand mixer and whisk until combined. Served simply with sliced onions and a squeeze of lemon or lime it s good honest simple cooking. Brush cooked side with butter and cook until browned another 1 to 3 minutes.