Naan recipe

zahulio

I know there's several long, excellent threads on naan in this group. I thought I'd share my experience if anyone's interested.

Recipe: https://halalpitmasters.com/2018/05/22/kamado-cooked-naan-from-india-pakistan/

20stone

That looks great.  Thanks for putting it up.

Stubby

Looking good.. 

caliking

Nice!

The 2-zone setup for the platesetter is a neat tip.

Photo Egg

Great write up, thank you.

JMCXL

Thanks for sharing, I have made before. Will try your method next time.

gdenby

Glad to see the naan recipe. I am a horrible baker, and every bit of info is valuable to me.

Liked your web site. Small right now, but will be looking for more to come.

zahulio

Appreciate all the encouraging comments!

EggNorth

Thanks for posting, going to try this.   

zahulio

Family requested naan again last night to along with the haleem my wife prepared. I followed the same recipe as before.

My wife also had a great idea to brush the naan with toasted sesame seed oil and then sprinkle with toasted sesame seeds. This really elevated the flavor to another level!! 

smokeybreeze

Nice looking naan.

I wonder why the halalpitmasters recipe didn't mention ghee, I bet that that would be more apropos

My recipe is a bit different:

1 pkg yeast

2 tsp sugar

3/4 C water

1 1/2 C flour (+/- as needed to make a soft stretchy dough)

1 tsp salt

1/4 C ghee (room temp)

3-4 Tbsp plain yogurt

1 tsp kalonji (+/- to taste) - mustard seed is a more 'correct' spice, but I like onion seed (kalonji)

mix it all together (by hand/stand mixer), let rest covered 20-60 min, roll out very thin,very lightly spritz with water and immediately place on cast iron pizza plate heated to ~500*F, bake and flip to desired bubble/char

I usually serve this with my dal, haleem, moose curry, or nihari, and basmati rice, so I don't brush with ghee or add additional flavor

optional: brush melted ghee on hot-off-the-bake-plate naan and add additional flavor powders/seeds

zahulio

smokeybreeze said:

Nice looking naan.

I wonder why the halalpitmasters recipe didn't mention ghee, I bet that that would be more apropos

My recipe is a bit different:

1 pkg yeast

2 tsp sugar

3/4 C water

1 1/2 C flour (+/- as needed to make a soft stretchy dough)

1 tsp salt

1/4 C ghee (room temp)

3-4 Tbsp plain yogurt

1 tsp kalonji (+/- to taste) - mustard seed is a more 'correct' spice, but I like onion seed (kalonji)

mix it all together (by hand/stand mixer), let rest covered 20-60 min, roll out very thin,very lightly spritz with water and immediately place on cast iron pizza plate heated to ~500*F, bake and flip to desired bubble/char

I usually serve this with my dal, haleem, moose curry, or nihari, and basmati rice, so I don't brush with ghee or add additional flavor

optional: brush melted ghee on hot-off-the-bake-plate naan and add additional flavor powders/seeds

Thanks for sharing! I'll try this out! The Ghee and kalonji/mustard seed make it more authentic.

I'm a bit surprised by the difference in flour quantity between recipes. The one I used had 4 cups of flour and yours has 1 1/2 cup....this must be a low carb version

zahulio

@smokeybreeze. Do you cook your naan to be crispy or soft? Our family likes it a bit crispy.

I was watching an indian cooking show today, and they were bragging about how soft their naan turned out.

smokeybreeze

I cook my naan to be soft so it can be used as an eating utensil to grab stuff like dal and absorb stuff like curry and nihari

smokeybreeze

zahulio said:

smokeybreeze said:

Nice looking naan.

I wonder why the halalpitmasters recipe didn't mention ghee, I bet that that would be more apropos

My recipe is a bit different:

1 pkg yeast

2 tsp sugar

3/4 C water

1 1/2 C flour (+/- as needed to make a soft stretchy dough)

1 tsp salt

1/4 C ghee (room temp)

3-4 Tbsp plain yogurt

1 tsp kalonji (+/- to taste) - mustard seed is a more 'correct' spice, but I like onion seed (kalonji)

mix it all together (by hand/stand mixer), let rest covered 20-60 min, roll out very thin,very lightly spritz with water and immediately place on cast iron pizza plate heated to ~500*F, bake and flip to desired bubble/char

I usually serve this with my dal, haleem, moose curry, or nihari, and basmati rice, so I don't brush with ghee or add additional flavor

optional: brush melted ghee on hot-off-the-bake-plate naan and add additional flavor powders/seeds

Thanks for sharing! I'll try this out! The Ghee and kalonji/mustard seed make it more authentic.

I'm a bit surprised by the difference in flour quantity between recipes. The one I used had 4 cups of flour and yours has 1 1/2 cup....this must be a low carb version

There was also 2x+ as much liquid in the 4 C flour version, so it would make double the quantity.