I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.

  • MapleEngineer@lemmy.caOP
    link
    fedilink
    English
    arrow-up
    0
    ·
    edit-2
    1 year ago

    Great news! It takes 24 hours to do a decent job of it. You make up the dough the day before then let it ferment for 24 hours. That slows down your naan lust.

    I wrote up some notes in this [comment](I used the western analog of a tawa/tava. I wrote up some notes in this comment.

    • fiat_lux@kbin.social
      link
      fedilink
      arrow-up
      1
      ·
      edit-2
      1 year ago

      I think you might grossly underestimate my appetite for naan, but I can forgive you for assuming that it’s a sensible amount.

      Unfortunately, you did lose me at 15mins aggressive kneading. But I am now a little more appreciative of my local yet pricy professional naan bakers!

      • MapleEngineer@lemmy.caOP
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        You could use a Kitchen-Aid stand mixer with a dough hook. My Indian friend tells me that it tastes better if you knead it by hand. I suspect that restaurants use mixers to do it.

        I enjoy the kneading.