Indian
Naan Bread
Naan is a leavened flatbread baked in a tandoor at 480-500C. The brief contact with the scorching wall of the tandoor produces the characteristic blistered, charred exterior and the soft, chewy, slightly smoky interior. At home, without a tandoor, a screaming-hot cast iron pan under the grill produces an acceptable approximation. The dough must be soft and enriched with yoghurt and a small amount of oil.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
350 g
bread flour
Origin · CanadaNot yet stocked in British Columbia
7 g
instant yeast
Your own market
150 ml
warm whole milk
Your own market
1
large egg
Your own market
5 g
sea salt
Your own market
10 g
caster sugar
Your own market
20 ml
neutral oil
Not yet stocked in British Columbia
20 ml
ghee
melted
Not yet stocked in British Columbia
2 g
nigella seeds (optional)
Not yet stocked in British Columbia
II
The Method
1
Combine flour, yeast, salt, and sugar in mixing bowl; create well in center.
2
Whisk warm milk with egg and 10 ml oil; pour into well and mix until shaggy dough forms.
3
Knead on oiled surface for 8 minutes until smooth and elastic; place in oiled bowl, cover, and rest 90 minutes until doubled.
4
Divide dough into 8 equal pieces; roll each into ball and cover 15 minutes.
5
On lightly oiled surface, stretch each ball into 20 cm × 15 cm oval (5 mm thick); brush with melted ghee and sprinkle with nigella seeds if using.
6
Preheat cast-iron skillet or tawa to medium-high heat (approximately 200°C).
7
Cook each naan 2 minutes until puffed and light char appears; flip and cook 1 minute more on reverse side.
8
Transfer to plate and brush immediately with melted ghee; serve hot with yogurt or curries.
IV
Sensory Tests
◇Where it lives or dies. The moment where naan lives or dies is the transfer to the hot pan — the naan must hit the pan with force, not placed gently. Slap it down so the dough makes full contact with the hot cast iron surface instantly. The immediate sizzle and the formation of bubbles in the first 10 seconds indicate the correct technique and temperature.
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VI
What to Pour
The pairing
Whisky
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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