161g water (1/2 cup + 2 tablespoon)
2g instant yeast (1/2 teaspoon)
2g sugar (1/2 teaspoon)
230g bread flour (1 cup + 1/2 cup)
77g durum flour (1/2 cup)
28g yogurt (2 tablespoon)
10g neutral oil (1 tablespoon)
5g fine sea salt (1 teaspoon)
1. Scale out all ingredients.
2. Combine water, sugar and yeast. Let dissolve for a few minutes.
3. Add bread flour, durum flour, plain yogurt and oil.
4. Mix with a spatula for roughly two minutes, until the dough forms a shaggy mass, then autolyse for 30 minutes.
5. Add salt and hand knead to low gluten development, about 4-5 minutes.
6. Cover with a lid or a plate. Rest for one hour.
7. After one hour, perform a stretch and fold. Rest for another hour.
8. Perform a series of stretch and folds with an hour rest in between until you have done a total of 4 stretch and folds.
9. After the 4th stretch and fold, check for full gluten development.
10. If full gluten development is achieved. Rest for another 30 minutes. Otherwise, rest for another hour and perform another stretch and fold (continue until gluten is fully developed).
11. Roughly divide into 5 equal rounds.
12. Rest for another 45 minutes. In the meantime, preheat oven with pizza stone inside to 550°F (If you don’t have a pizza stone, a baking tray will work too).
13. Using a rolling pin, roll dough into 5-6″ rounds.
14. Transfer dough onto a sieve with a towel tied around the bowl, stretching the dough over the inverted sieve. Use the sieve to flip the dough directly onto the pre-heated pizza stone.
15. Bake for 5-6 minutes.
16. Brush with ghee or melted butter immediately after the naan comes out of the oven.
17. Sprinkle with salt and chopped cilantro.
Note: You can cook the top side of naan for better colour and flavour using the broiler or an open flame (in our case, we used a searzall).
Note: If you don’t have durum wheat on hand, you can use a.p. flour instead.
Note: If you are using a stand mixer, after the autolyse and addition of salt you can mix the dough on medium speed for 7-8 minutes, until full gluten development is achieved. In this case, instead of a 4.5 hour bulk fermentation, the bulk is reduced to one hour with a book fold after the first 30 minutes (no stretch and folds).