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Naan Bread By Luc

I've not yet tried this recipe

Source: Luc Farly


2/3 cup plain yogurt
1 1/3 cup hot water (approx 150 F)
2 tsp dry live yeast
2 tsp sea salt
3 1/2 cups white flour (+ about 1 cup for working the dough)


# In a big bowl, dilute the yogurt with the water.

# Add the yeast and salt.

# Gradually incorporate the flour and mix with a wooden spoon for approx. 5 minutes, until the mix is smooth and homogeneous (the dough will be very soft and sticky). If it becomes too difficult to mix with the spoon, use your hands.

# Cover the bowl, and let rest for 1 hour at room temperature.

# Remix the dough by folding it on itself 20 times.

# Cover the bowl and let rest for 1 1/2 hours at room temperature.

# Remix the dough by folding it on itself 15 times while lightly adding flour.

# Flour the work surface and dump the very soft dough onto it. Add more flour to make it less sticky.

# Spread the dough delicately using your fingers to make a rough rectangle approx. 20" x 12" x 1/2-3/4".

# Divide the dough into 8 even parts, using a pizza cutter or knife, and flour each piece.

# Let rest for 45 minutes.

# Heat a cast iron pan over medium heat.

# Place the stretched dough pieces into the pan, and flatten them gently.

# Cook approx. 5 minutes on each side. The bread is cooked when its surface becomes brown in some areas.

size: 1.37 kb    file modified: 2019.4.2