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, we are going to shape and bake our naan bread. So our naan dough has been rising for about four hours and it has definitely doubles in volume. So now, we need to punch our dough down and we are going to very briefly knead it again, for just about a minute and we can do that right in our bowl. You can see after its risen, it's not as sticky as it was when we were forming the dough, much more easy to handle now.
So now we are going to take the naan dough and we are going to break it down into eight pieces and we will use our scraper for that. Then we are going to take these and roll them into little balls and place them on either a nonstick baking tray or a baking tray that has been lightly oiled and we will cover them with plastic wrap and we will work with one ball at a time. So we placed our eight balls of naan dough under plastic wrap on a tray and now we are going to shape one.
So you will take a ball of dough and you will have some extra flour for dusting and you will flour your surface. 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 or the highest temperature that you can get your oven. So we are going to take our ball dough with a rolling pin and we are going to roll it out into a 6-7 inch circle. Dusting with flour as needed. Your rolling pin may need a little bit of flour as well. You should gently rolling it out.
If the dough is very springy and keep sort of springing back and if you just stop and let it rest right on the work surface for a minute or two and that will help it relax a little bit and make the rolling out easier. Once we have dust the rolling dough and we do not want to turn the bread over because we don't want to create a floured surface on the top and at the bottom at the same time. That's look good.
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. So at this point, I am very happy this round shaped naan, but we are going to make the traditional teardrop shape. So we will take our rounded dough 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. If it tears a little bit, that's perfectly fine.
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, little bit over the top. You could also use cumin seeds here or perhaps sesame seeds as well and we are going to press tightly on the seeds to help them adhere to the naan bread.
Now we are going to take our dough on the peel to the oven and slide it on to the baking stone. 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 carefully take the peel to the stone and you can jerk it back a little bit and once the tip stick on the stone, you can just pull it right out and we are going to bake that for about 3-4 minutes until it's puffing up and getting a little bit golden brown about on top.
So our naan bread is ready to come out of the oven, only 3-4 minutes, it comes out really nice crisp and it's also very soft on the inside and I love to brush it with a little bit of melted butter when it comes out. You can store these, keep them warm in a cloth-lined bread basket until you got them all baked. You can also do these on a baking tray if you don't have a baking stone and a wooden peel. We would just arrange the bread on oiled baking sheet and bake them in the center of the oven until they puff up and get a little brown. It's about the same cooking time. Naan is great in all by itself but of course it's natural with dishes like tandoori chicken or butter chicken. Enjoy.