How Do You Make Naan Bread With Strong White Bread Flour?
Naan, an unleavened flatbread that originated in Central Asia, is a food staple in India and neighboring South Asian countries. This tasty and traditional accompaniment to curries, spiced meats, potatoes, nuts and raisins, dal or paneer is also a common breakfast item. Strong bread flour, ideal for making naan, has a high gluten content, which results in an even rise and a light consistency. Dissolve 1 tsp. sugar in 3/4 cup warm water. Add the yeast to the warm water. In about 10 minutes the yeast should have dissolved, and the water, yeast and sugar combination should be frothy. Sift the flour and salt into a mixing bowl; add any extra dry seeds, such as nigella seeds. In another mixing bowl, combine the ghee or butter, yogurt and yeast mixture together. Form a well in the middle of the flour and salt mixture; pour the yogurt, ghee and yeast mixture into the well, as well as any moist spices (such as minced garlic). Knead the dough together until it forms an elastic ball. Extra flour