Wiki Page, INTERNATIONAL FOODS A: Naan Recipe

Wiki Page
2026-03-10T09:14:34-07:00

Ingredients:

1 cup warm water

2 teaspoons active dry yeast

1/2 teaspoon sugar

1.5 cups AP flour AND 1.5 cups whole wheat flour combined

2 teaspoons salt

2 TBSP olive oil

Procedure:

1. Make the sponge: In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add ½ cup of flour mixture and mix together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.

2. Form the bulk dough: Now add salt, olive oil and almost all the remaining flour (keep about ½ cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.

3. Knead the dough: Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.

4. Bulk fermentation: Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap and put in the fridge to retard the dough over night.

5. Dividing: Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.

6. Shaping: With a lightly floured surface, roll out a dough ball into a thin circle (I will show you in class). It should be circular and quite thin - about 5 inches in diameter. The dough should be rolled to about 1/8" thick

7. Cooking: Preheat a nonstick pan over medium high heat. Add a small amount of olive oil. Toast the bread on one side until slightly golden and toasted. Flip and cook on the other side, it should inflate like a balloon. When toasted and cooked fully on both side, remove and cool on a paper towel. Sprinkle with salt when done cooking. Be careful not to burn the bread and constantly check your temperature.