Edward Hamann: Hi! I am Edward and we are here at Sur La Table Cooking School in Arlington, Virginia and today we are making Naan Bread. Right now, I am going to show you how to make and knead the naan dough.
So we have our three cups of unbleached all purpose flour. We are going to take our salt and mix that in with the flour. Then we are going to take a half a cup of yogurt and we are going to pour a half cup of boiling water into the yogurt and we are going to mix that well with the whisk. Then we are going to add our one teaspoon of active dry yeast and then two teaspoon of sugar and we are going to mix those well. Then we will add our four tablespoons of melted unsalted butter and a one large egg. Whisking again to mix it all really well.
Now we are going to take our liquid mixture and we are going to pour it into our flour. Then we are going to mix just until a soft dough forms. You can use a spoon or your hands for this much. Once the soft dough has formed, you can wash and dry our hands to remove any dough that is stuck on them and then we will take a small amount of vegetable oil in a small bowl and keep it next to our work surface.
You can knead this dough right in the bowl or on a smooth oiled surface such as a marble pastry board. So I will turn this out on to our smooth surface. Naan dough is a very soft, very sticky dough and we are not going to use flour to knead the dough. We are going to use small amount of oil by dipping our hands into the vegetable oil. Getting it nice and coated with the oil and then kneading the naan dough. Dipping the hands in the oil as needed and really use our scraper as needed to keep the dough off of the surface and we will knead by pushing and folding. Dipping hands in oil as needed.
You are going to continue kneading your dough for at least ten minutes. The naan dough is ready to rest when it is smooth and elastic. You will feel the a little bit sticky. This is a very sticky dough. So don't get discourage by that. We are going to take our dough and put it into a clean bowl that has a little dip of oil in it, about half to one teaspoon and turn it in the oil and we are going to cover this and set it aside in a warm place for about four hours until it doubles in volume. Coming up next, we are going to shape and bake our naan bread.