Edward Hamann: Hello! I'm Edward Hamann and I'm here at Sur La Table Cooking School in Arlington, Virginia. And today I am going to show you how to make Naan Bread.
The ingredients that you are going to need are three cups unbleached all purpose flour, one teaspoon salt, half a cup plain yogurt, half a cup boiling water, one teaspoon active dried yeast, two teaspoons sugar, one large egg, a quarter cup melted unsalted butter, a half to one teaspoon Nigella seeds.
So we have our three cups of unbleached all purpose flour. We're going to take our salt and mix that in, and we're going to pour our half cup boiling water into the yogurt, mix that well with the whisk.
Then we're going to add our one teaspoon of active dried yeast, and two teaspoons sugar, and we're going to mix those well, then we'll add our four tablespoons melted unsalted butter, and our one large egg, mix it all really well.
Now we're going to take our liquid mixture and we're going to pour it into our flour, then we're going to mix just until a soft dough forms. Once the soft dough has formed, and we will knead by pushing and folding. Dipping the hands in the oil as needed.
You are going to continue kneading your dough for at least ten minutes. The dough is ready to rest when it is smooth and elastic. And we are going to cover this and set it aside in a warm place for about four hours. So our dough has been rising for about four hours and it has definitely doubled in volume.
Punch our dough down and we are going to very briefly knead it again, so now we are going to take this dough and we are going to break it down into eight pieces. Our baking stone is in the oven on the upper middle rack and it's been preheating for at least 30 minutes at 550 degrees with the highest temperature that you can get your oven.
So you will take a ball of dough, flour your surface and we are going to roll it out into a 6-7 inch circle. So once we have got it rolled out, we have our wooden peel right here and we are going to dust our peel with a little bit of flour so the bread does not stick to it and we will transfer our dough around right on to the peel. And we are going to stretch it out and pick it up from the back and pull as you go, stretching it out into about a 12 inch long teardrop shape. Now we are going to brush a little bit of melted butter on the top of the dough and then we are going to sprinkle the some of our Nigella seeds, the Kalonji seeds. You want to take your peel and shake it back and forth of it to make sure that the bread is not stuck to the peel. And we are going to bake that for about 3-4 minutes until it's puffing up and getting a little bit golden brown spots on top.
So our naan bread is ready to come out of the oven. It comes out really nice crisp and it's also very soft on the inside. Brush it with a little bit of melted butter. Enjoy.