Naan

Grams/ Weight Measurement
Yield = 8 naan

280 g Nextjen All Purpose Baking Blend (flour)
40 g corn bran
260 g hot milk
80 g melted butter
1 g pinch of spices (curry powder, chili flakes or turmeric can be used)
4 g salt
4 g white sugar
10 g instant dry yeast
150 g plain yogurt
2 g baking powder

Make a sponge with the yeast, sugar, yogurt and baking powder and let sit for 5 minutes.
In a mixer with a paddle attachment, combine flour, bran, salt, spice, hot milk and melted butter, mixing for 2-3 minutes.
Mix sponge into the flour mixture then cover and let proof until double in size.
Knead dough on a surface with sweet rice flour, divide into eight pieces and roll them out thin.
Proof again and brush lightly or spray with oil.
Place on a baking tray that has been preheated in a 500°F oven. Bake for 5-6 minutes. They should be puffed up and bubbly.
Test temperature with a probe to reach 87-95°C (190-200°F).
Serve hot and brushed with melted butter!

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Cups / Imperial Measurement
Yield = 8 naan

1 3/4 cup Nextjen All Purpose Baking Blend (flour)
3 tbsp corn bran
1 cup +
1 tbsp hot milk
1/4 cup melted butter
1  pinch of spices (curry powder, chili flakes or turmeric can be used)
1 tsp salt
1 tsp white sugar
2 tsp instant dry yeast
3/4 cup plain yogurt
1/2 tsp baking powder

Make a sponge with the yeast, sugar, yogurt and baking powder and let sit for 5 minutes.
In a mixer with a paddle attachment, combine flour, bran, salt, spice, hot milk and melted butter, mixing for 2-3 minutes.
Mix sponge into the flour mixture then cover and let proof until double in size.
Knead dough on a surface with sweet rice flour, divide into eight pieces and roll them out thin.
Proof again and brush lightly or spray with oil.
Place on a baking tray that has been preheated in a 500°F oven. Bake for 5-6 minutes. They should be puffed up and bubbly.
Test temperature with a probe to reach 87-95°C (190-200°F).
Serve hot and brushed with melted butter!

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