{"id":3785,"date":"2019-06-04T05:06:24","date_gmt":"2019-06-04T05:06:24","guid":{"rendered":"https:\/\/sinolin.co\/?p=3785"},"modified":"2019-06-04T05:06:28","modified_gmt":"2019-06-04T05:06:28","slug":"how-to-make-indian-naan-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/06\/04\/how-to-make-indian-naan-by-dapur-sinolin\/","title":{"rendered":"How to Make Indian Naan By Dapur Sinolin"},"content":{"rendered":"\n<p>Tender, chewy freshly made naan, an Indian flatbread, is delicious on its\nown or served alongside your favorite Indian dish. Eat it plain or season it\nwith herbs and spices!<\/p>\n\n\n\n<p>Prep time:\u00a015 minutes<br>Cook time:\u00a010 minutes<br>Yield:\u00a016 naan<\/p>\n\n\n\n<p>INGREDIENTS<\/p>\n\n\n\n<ul><li>2 tablespoons Sinolin Cooking oil<\/li><li>1 cup lukewarm milk<\/li><li>1 1\/2 teaspoons active dry yeast<\/li><li>2 teaspoons sugar<\/li><li>4 cups all-purpose flour + extra for dusting<\/li><li>2 teaspoons kosher salt<\/li><li>1\/2 cup plain yogurt<\/li><\/ul>\n\n\n\n<p>DIRECTION<\/p>\n\n\n\n<ol><li>Prepare a bowl:&nbsp;Lightly grease a large bowl with a little bit of oil.\nYou will put your dough in this bowl to let it rise. Set the bowl aside.<\/li><li>Prepare the dough:&nbsp;In a Pyrex liquid measuring cup or a small\nmixing bowl, combine the lukewarm milk, sugar, and active dry yeast. The milk\nshould be just warm to the touch. If it\u2019s too hot you can kill the yeast. Let\nit sit for 5 minutes.<\/li><li>In another large mixing\nbowl, whisk the flour and salt together. Add yogurt, oil and milk-yeast\nmixture.&nbsp;Use a wooden spoon or your hands to combine the dough. The dough\nshould be soft and sticky at this point.<\/li><li>Knead the dough:&nbsp;Dust your countertop with flour. Transfer the\ndough to the counter. Knead together until a soft dough forms, about 5 minutes.\nIf the dough feels dry and is too tough to knead, add about 1-2 tablespoons of\nwater, a little bit at a time, until the dough is easier to work with.<\/li><li>Let the dough rise:&nbsp;Transfer the dough to the greased bowl. Cover\nthe bowl with plastic wrap or a damp towel. Place in a dark, warm, dry place. I\nplace it in my oven (it\u2019s not on) to let it rise, but your countertop is fine.\nLet the dough rise for 3-4 hours or until it more than doubles in size.<\/li><li>Punch down the dough and let it rise again:&nbsp;Punch the risen dough down.\nKnead for another minute. Return the dough to the bowl, cover it again and let\nit rise for another 45 minutes to 1 hour.<\/li><li>Divide the dough:&nbsp;Dust your countertop with flour. Turn the dough\nout onto the counter and knead it for another minute or two until its smooth.\nDivide the dough into 16 smaller balls of equal size (about 2 ounces each).<\/li><li>Using a rolling pin,\nroll the balls into a teardrop shape. About 2-3 inches wide, 6-7 inches long,\nand about 1\/8 inch thick. They don\u2019t have to be perfectly uniform.<\/li><li>Cook the naan:&nbsp;If using herbs or spices, sprinkle one side of\nthe bread with those now. Brush the other side with water. Set a medium-sized\nheavy pan or cast iron skillet with a lid over medium-high heat.<\/li><li>Check the heat of the\npan by flicking water on it. If it evaporates on contact, it\u2019s ready. Once the\npan is hot, place the naan wet side down into the skillet.<\/li><li>Cover it with a lid.\nLet it cook for about 30 seconds or until you see bubbles on it. Flip the naan,\nbrush it with butter or ghee, and cook it uncovered for another 10 seconds.\nServe it hot.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Tender, chewy freshly made naan, an Indian flatbread, is delicious on its own or served alongside your favorite Indian dish. Eat it plain or season it with herbs and spices! Prep time:\u00a015 minutesCook time:\u00a010 minutesYield:\u00a016 naan INGREDIENTS 2 tablespoons Sinolin Cooking oil 1 cup lukewarm [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[544,15],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/3785"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=3785"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/3785\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/3784"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=3785"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=3785"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=3785"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}