INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon
750gm all-purpose flour (Hvetmel)
6 ts active dry yeast
2 ts salt
2 ts sugar
pinch of baking soda
4 tbsp sunflower oil
6 tbsp yogurt
1 cup lukewarm water
clear butter or ghee to butter the Naan
1/2 cup all-purpose flour for rolling
Paneer staffing :
350 gr Paneer (cottage cheese)
2 tbsp Finely chopped fresh coriander leaves
2 ts Chaat Masala
½ ts Kashmiri red chilli powder
1 ts Cumin Seed
1 ts Roasted Cumin powder
1 ts Salt
Optional if you like can add finely chopped onion 1 tbsp.
- Dissolve the sugar and active dry yeast in lukewarm water and let it sit for 10 minutes until the mixture becomes frothy.
- Add salt and baking soda to the flour and mix well.
- Add the oil and yogurt, mix, this will make the dough crumbly.
- Add the water/yeast mixture and mix into a soft dough.
- Add lukewarm water if needed to knead the dough. Knead until the dough is smooth. Cover the dough with a wet towel and keep in a warm place for 3-4 hours. The dough should almost double in volume.
- In class we will use a shortcut to get the dough fermented. Preheat oven at 60 deg C for 45 min. Then turn off the oven and put the dough. This will help to ferment within an hour.
- Heat the oven to maximum. (using a pizza stone will help, as it will be similar to a clay tandoor oven)
- Knead the dough for about two to three minutes and divide the dough into 12 equal parts.
- Use baking paper on the baking tray.
- For Paneer Naan: Take each piece of dough, one at a time, and roll into oval shape. Dust lightly with dry flour to help with the rolling. Add the Paneer mix, pleat and close as shown. Roll it again. Do not make it thin. Brush butter or ghee on both before placing in the baking tray.
- You can place about 2-3 Naan on the baking tray/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending on your oven. (Naan should be golden brown on top).
- Wait 2 to 3 minutes before baking the next batch of naan. The oven needs to heat again to max.