boshi

https://www.recipetineats.com/naan-recipe/

short

• 4 g instant / rapid rise yeast
• 125 ml warm tap water (~40°C temperature)
• 15 g white sugar
• 30 g milk
• 27 g whisked egg , at room temp
• 2 1/2 g salt , cooking / kosher
• 270 g bread flour , or all-purpose/plain
• 30g / 2 tbsp ghee or unsalted butter , melted

1. Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
2. Egg and milk: Whisk milk and egg together.
3. Flour: Sift flour and salt into a separate bowl.
4. Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
5. Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size. (Note 7)
6. Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
7. Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
8. Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm / 0.12 – 0.16“ thick rounds (about 16cm / 6.5” wide).
9. Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
10. Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
11. Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
12. Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

Cheese Naan:

1. Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle – about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.
2. Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4“ thick rounds.
3. Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.

Finishes:

• 30g / 2 tbsp tbsp ghee or butter , melted
• 1 small garlic clove , for Garlic Butter option
• Nigella seeds
• Coriander/cilantro , finely chopped