Infused with Love and Tradition.
Inspired by the centuries-old traditions and the comforting aroma of freshly baked bread.
Naan has many variations, from the classic plain version to garlic naan, butter naan, and even stuffed naan with various fillings. Each variation tells a story of regional influences and personal preferences. Unveil the charm of crafting your own naan, a simple yet soulful connection to the rich tapestry of flavors that transcend cultures and generations.
Ingredients:
7 ½ cups flour
4 tsp active dry yeast
1 cup of warm milk
4 eggs
2 ⅔ tbsp vegetable oil
1 cup plain yogurt 10%
⅓ cup melted butter
Pinch of salt
Preparation:
- Place milk in a microwave and heat up until warm for about 20 to 30 seconds.
- In a stand mixer, add the milk and yeast, and let stand until frothy, about five minutes. Add the flour, salt, eggs and yogurt, and mix using the paddle attachment for about 5 minutes. Add the melted butter and continue to knead until the butter is absorbed.
- Place the dough in a bowl and cover with plastic wrap. Place in Convection Oven: Special Modes/Proof [85°F] for 30 to 45 minutes, until dough has doubled in size.
- Flatten the dough with your hands and pinch off small balls of dough about the size of a golf ball each. Roll into balls and place on a tray. Cover with plastic wrap and proof an additional 30 minutes.
- Preheat Convection Oven: Maxi Broil, Level 3.
- Roll the dough into a flat thin circle and lay on an oiled tray. Place the tray on Shelf Level 4 and bake for 1 to 2 minutes, until puffy and lightly browned. Flip the naan over, brush with melted butter, and bake for another minute.
- Remove from the pan and continue the process until all the naan is baked. Keep the baked naans covered with a damp tea towel in the Warming Drawer.
Tips:
- Use Miele PerfectClean Tray for easier cleaning!
Photo by: Ricka Kinamoto