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How to Make Naan Bread

How to Make Naan Bread

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Edward Hamann
Sur la Table
http://surlatable.turnstilesystems.com/  
(703) 414-3580

Edward Hamann grew up in California and credits his grandmother for his early love of cooking as well as the abundance of fresh local produce found in the region. Inspired by the regional cuisines of India during his teenage years, Hamann later found himself traveling extensively throughout India collecting local recipes wherever he could and learning tips and techniques from street vendors, housewives and restaurant chefs.

He studied beside Julie Sahni at The Julie Sahni School of Indian Cooking in NYC and worked closely with Chef Sahni on a variety of events, including some for National Geographic Traveler, and has been teaching others to cook for over ten years.

Hamann’s international travels have greatly influenced him in his culinary pursuits and have given him deep appreciation for the plethora of spices that are available to the home cook but not widely understood or utilized. Through his instruction Hamann hopes to demystify cooking with spices and open up the cuisines of other cultures, such as Mexican, Persian and Afghani, to his students. As Hamann states “Cooking can be a different kind of journey, by preparing the foods of other countries in our own homes we can taste the memories of trips we may have taken or perhaps taste the dreams of trips we hope to take someday.”

Edward Hamann is currently Culinary Coordinator for Sur La Table Cooking School and is responsible for managing the cooking class program, recipe development, setting curriculum and teaching classes in Sur La Table’s Pentagon Row store (1101 South Joyce Street) in Arlington, Virginia.

How to Make Naan Bread

This video series will show how to make naan bread.

This expert: 170,724 views

This series: 59,927 views

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Dough

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Indian

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Food

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Seed

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Naan

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Bread

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Side

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Dish

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Butter

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Bake

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Oven

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Shape

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Traditional

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Recipe

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Homemade

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How to Make Naan Bread

Ingredients

3 cups unbleached all-purpose flour (about 14 ounces), plus additional for dusting
1 teaspoon salt
½ cup plain yogurt, at room temperature
½ cup boiling water
1 teaspoon active dry yeast
2 teaspoons sugar
1 large egg
¼ cup melted unsalted butter, plus additional for brushing
Vegetable as needed
½ - 1 teaspoon nigella seeds (kalonji)

Instructions

1. In a large bowl mix the flour, salt, and nigella seeds. Set aside.

 

2. In another small bowl whisk together the yogurt and boiling water. Add the yeast, sugar, egg, and melted butter and mix well. Pour the yogurt mixture onto the flour and mix just until a soft and sticky dough forms. Wash and dry your hands.

 

3. Place a few tablespoons of vegetable oil in small bowl and keep it next to your work surface. Oil your hands then knead the dough, either in the bowl or on an oiled surface, until smooth and elastic, oiling your fingers as needed to prevent sticking, about 10 minutes.

 

4. Cover and let stand in a warm place for about 4 hours, or until well risen.


5. Place a baking stone on the upper middle rack of your oven and preheat to 550°F or its highest temperature. Allow the oven to heat for at least 30 minutes.


6. Punch down the dough, then knead again for about 1 minute. Divide the dough into 8 equal portions and set aside on an oiled baking tray loosely covered with plastic wrap.


7. Working with two balls at a time; roll out each into a 6-to 7-inch round, dusting with flour to prevent sticking. Using your hands, stretch the round into a teardrop shape 10-to 12-inches long.

 

8. Lightly dust a wooden peel or rimless baking sheet with flour. Carefully transfer the breads one at a time onto the peel, setting them side by side. Brush the breads lightly with melted butter. Sprinkle a pinch of nigella seeds over the bread and press lightly to help them adhere.

 

9. Slide the breads off of the peel onto the baking stone and bake for 3 to 5 minutes, or until they begin to puff and lightly brown in places. Remove and, if desired, brush with additional melted butter. Keep the breads in a covered towel lined dish until ready to serve.


As an alternative, the naan can also be baked on baking sheets. Arrange them in a single layer on lightly oiled baking sheets and bake in the center of the oven. The cooking time remains the same. You may want to place the breads under the broiler briefly to help brown the tops.

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Transcripts

Edward Hamann: Hello, I am Edward Hamann and I am here at Sur La Table Cooking School in Arlington, Virginia and today I am going to show you how to make Naan Bread. The clips in this series will include how to make the naan dough, the kneading of the dough and the rising, as well as baking the naan bread.

The ingredients that you are going to need to complete this dish are three cups unbleached all purpose flour, which is about 14 ounces, one teaspoon salt, half a cup plain yogurt at room temperature, half a cup boiling water, one teaspoon active dried yeast, two teaspoons sugar, a quarter cup melted unsalted butter plus more for brushing, one large egg, a half to one teaspoon Nigella seeds, also called kalonji.

The tools and equipments that you will need to make naan are one large bowl, one small bowl, a whisk, a small saucepan, a scraper, one small silicon pastry brush, a baking stone, a wooden peel, a rimless baking sheet, a rolling pin, a smooth work surface such as a marble pastry board.

Today, we are going to be working with hot oven, so you will need to make sure we have good oven gloves to protect our hands and always remember to supervise the children. I studied cooking at the Julie Sahni's School of Indian Cooking in New York City. I traveled all around India studying its regional cuisine. Currently, I am the Culinary Coordinator here at Sur La Table Cooking School in Arlington, Virginia where I teach classes on Indian cuisine and other cuisines on a regular basis. Now let's get started making our naan bread. The first step is going to be making our dough for our naan bread.

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