Yield: Yields ten 8-inch breads.
These soft-textured, teardrop-shaped flatbreads, with their golden bottom crust and soft, rippled surface, are easy to make and eat in great quantity.
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Still practicing... all my attempts have been wonderfully edible. Three questions: 1) Is brushing with butter traditional? 2) What keeps them soft? I need to experiment, but does wrapping them in a cloth help them "steam" a bit and keep them soft? 3) What should I add for a garlic and/or onion naan?
These are fantastic! I've tried lots of recipes for naan, and these are our favorite. I've never needed the 8 hour rise. Maybe I'm leaving it in a warmer spot but if my faster rise is having an adverse effect, we haven't noticed it yet. 2-2.5 hours has been just fine. Do heat up the baking stone, it lets the bottom cook properly without overcooking the top. Very cooperative dough - easy to work with.
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