Naan without tandoor oven
The only down side is that the dough takes about 6 hours of resting time. I left mine overnight since I was unable to make it at the end of the sixth hour, it came off beautifully.
Unlike my other naan bread which I used yeast as a leavening agent, this method is yeast free.
3 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon of salt
3/4 teaspoon sugar
3/4 cup yogurt at room temperature
3 tablespoons oil
About 3/4 to 1 cup warm water
For Garnishing
1 tablespoon soft butter or ghee
finely chopped garlic
We need a skillet to make naan, nonstick skillet will won't work since we're going to upside down the skillet to cook the top. I'm using a small wok.
Mix the dry ingredients together, add in the oil and yogurt mix it well, followed by the water. Add it gradually to make very soft dough but not sticky.
Rub some oil to the dough and the bowl and cover it. Let the dough sit for about 3 - 6 hours in warm place.
Flour your work bench and divide the dough to ten parts. Lightly roll into the dough and let it sit for about five minutes before rolling.
Roll the naan one at a time about 1/4 inch thick. Take about 1 tsp of minced garlic and gently press all over the surface. Sprinkle the water on the other side of the naan.
Heat the wok/skillet on medium heat.
Put the water side naan over the wok, once the naan starts bubbling and dough starts to dry up, turn the wok over flames keeping about 2 inch away from the flames to cook the naan from top.
Amazingly the naan sticks to the wok and will not fall of hence the reason you cannot use a nonstick skillet.
Once the naan is browned to your satisfaction, remove, and spread the butter mix over.
Serve the naan bread immediately, else keep it warm wrapped in a kitchen towel. Best served with curry. I made some Butter masala chicken and will post it soon.
Enjoy...jue
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