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.
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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