250 ml (1 cup) warm water, about 110 degrees F
1 tablespoon brown rice syrup
1 tablespoon olive oil
1/2 teaspoon dry yeast
2 1/2 cup unbleached flour, plus more as needed while kneading
1 teaspoon salt
How to make it
In a mesuring cup, dissolve the brown syrup, olive oil, warm water. Add the yeast. Place on mixer with dough hook and let stand 5 minutes. In separate bowl stir the flour and salt. Turn mixer on low speed and add flour to the yeast mixture. Mix on high speed for 45 seconds. Remove from mixer and cover bowl with plastic wrap. Keep in warm place and allow to rise for 30 minutes. On a floured surface, divide and roll dough into 4 balls. Place on floured baking sheet and cover with plastic wrap. Let rise 30 more minutes.
Take the naan dough and flatten into 6-inch circles. Place dough on hot grill rack and cook for 3 to 4 minutes on each side. Dough should puff. Remove from grill when naan becomes golden brown. Keep warm.
Leave a comment
- Stephen from Marylard on Roasted Sweet Potato and Black Bean Soup /top with Fried Plantain Sticks
- Treysur on Linguini w/ Rose sauce
- laurie on Edamame Dip
- Tweets that mention Celery Root and Roasted Apple Veloute « Vegandlishes -- Topsy.com on Celery Root and Roasted Apple Veloute
- Melinda on Sweet Potato Pie w/ Three-Nut Topping