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Naan

Reviewed: Apr. 30, 2013
Excellent...with caveats. I had to make a couple of compromises that may have actually improved the overall result. Firstly, I ran out of bread flour at three cups so I had to sub a cup and a half of AP. Also my yeast was a little sluggish to start, so I added about one tbs of the sugar while blooming the yeast. I also allowed two hours for the initial rise in my microwave oven - off, of course - with a cup of boiled water beside the bowl to keep the temperature up. My resultant Naans were, in my opinion, perfect consistency. The AP probably helped them not be quite so rubbery. Still elastic, mind you, but they didn't snap back and slap you in the face! The trick to cooking them is thin, thin, thin. I started with tangerine/lime sized balls, let them swell to small orange size and rolled them out to about 10" - 11" diameter near...ish circles. I got ten out of this recipe. Slap them on a very hot grill after very lightly spraying each side. I used Parkay for a slight buttery taste. With them that thin, they'll bubble up and be done in about 60-90 seconds on each side. You want the grill marks dark brown but the bread still white. You can tell when to turn them as they'll stiffen enough to turn them with tongs. Being a limey ex-pat and my favorite all time food being English style Indian kebabs, these naans were about as close to what my memory serves. Next time, I'm going to try cooking them in my homemade Tandoor!
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