Korean cooking forum topics:
1/2 cup lukewarm water
1 Tablespoon sugar
1 package dry yeast
3 cups of All Purpose flour
1 teaspoon salt
1 1/2 cups yogurt
2 Tablespoons melted Ghee
Mix the Wet ingredients to activate the yeast.
Mix the Dry ingredients.
After the yeast has started to foam mix the yogurt and Ghee into the Wet.
Add the Wet to the dough.
Mix well and add yogurt or water to make a wet dough.
Let dough rest covered for 15 to 30 minutes.
Divided dough into smaller balls and let rise 15 to 30 minutes.
Preheat oven and baking sheet.
Shape balls into naan shape; brush the top with melted ghee.
Heat a flat pan.
Add your Naan to hot pan until it puffs up. Transfer to a hot baking sheet then under the broiler until the top is done.
Thanks for the recipe!!!
Interesting recipe. Is there a specific reason you transfer to a broiler instead of just flipping it in the fry pan? Thanks.
First, let me say your posts are 대박! I’ll take a guess at that one. Naan bread is cooked in a tandoor (oven) which exposes the bread to flame. This really makes the crust crispy and maybe a little scorched in some places. My guess is the broiler is used to get that same “wood fired” crispy crust. I’ve never made naan from scratch but I usually finish it off on the gas grill to get that same crispy, scorched outside.
Very intersting recipe. I will definitely try it.
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