02/13/2021
Today I did an early-morning stream after taking a few days off, and made Naan (Indian Flatbread), Southwest Hummus, and Tzaziki! So you know what I'll be snacking on the next few days!
The Hummus and Tzaziki didn't follow a recipe, but if you'd like to see how it came together check out my Twitch channel (link in bio) and view today's past broadcasts!
As promised, here's the NYT Cooking Naan recipe, with the tweaks I made along the way (I haven't forgotten about the Baozi recipe - I just need to tweak the filling recipe a bit more!):
Naan (Indian Flatbread)
Yield: 8 pieces
Time: 1 hour
Author: Steven Raichlen
1 envelope (2 1/2 tsp) active dry yeast
2 T sugar
4 1/2 to 5 cups all-purpose flour (+ more for dusting/rolling)
2 tsp salt
1 tsp baking powder
3 T milk
2 T plain Greek yogurt
1 large egg, slightly beaten
2 T olive oil (+ more for the bowl)
3 T ghee (clarified butter) or melted butter
Step 1: Combine yeast, sugar, and 1/4 c warm water (110 to 115 degrees F) in the stand mixer mixing bowl. Let stand til foamy, 5 to 10 min.
Step 2: Place 4 1/2 cups flour, salt, and baking powder in the mixing bowl. Add milk, yogurt, egg, 2 T olive oil and 3/4 cup warm water. Knead until smooth and elastic, about 5 to 8 minutes. Do a windowpane test to check gluten formation. (Gently stretch a piece of the dough, and if you can see through it like a window pane - without breaking a hole in the dough - it's ready!)
Step 3: Oil bottom and sides of bowl, and coat the dough. Cover with plastic wrap, then a kitchen towel. Let dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
Step 4: Punch down dough. Divide into 8 equal pieces. Roll into balls, slightly flatten, and cover with slightly damp kitchen towel. Let rise til doubled, 40 to 60 minutes. (I rolled and shaped then rested my dough - whoops! The naan came out thicker and fluffier. But still good!)
Step 5: Place a pizza stone on the bottom rack. Heat oven to 450 degrees F. (I used two stacked sheet trays, bottom side up, with a silpat on top).
Step 6: Roll out ball into a disk about 6 in diameter. Turn on broiler. Lay 1-2 pieces of dough on stone. Cook til bottoms brown and tops blister 2-4 min.
