Iftar Recipe | Indian Naan Bread
5 cups bread flour
2 tsp. Kosher salt
1 packet quick rising yeast
5 tsp. vegetable oil
2 cups warm water
1 spray bottle filled with water
1) Pour all the dry ingredients in a big bowl and mix well. Add oil and mix further. Gradually add the water and knead the dough for 10 to 15 minutes the dough is smooth and elastic. Once the dough is done, set it in a large bowl, cover with 2 dish cloths and keep in a warm place for 2 hours. Punch down the dough. It is ready to be baked.
2) Preheat oven to 500F degrees. If you have convection, turn it on. Cover a large baking sheet with aluminum foil and set in the oven to heat. Spread some flour on the work surface and pat your hands with flour to keep the dough from sticking to your hands. Divide the dough into three balls and work it gently into an oval that measures about 1 ½ feet long and ½- inch thick. As you stretch the dough it will pick up some of the flour from the work surface, make sure that you add more flour or the dough will stick to the work surface. Once the dough is shaped make three deep lines (don’t cut the dough) lengthwise on the surface of the dough with a knife.
3) Once the oven is very hot, remove the baking sheet.Gently lay the shaped dough onto the baking pan. Gently press the seeds into the dough. Place the dough in the oven, spray 5-6 times with your spray bottle and bake for 5 minutes. After 5 minutes, spray the bread around 5-6 times and continue to bake for another 5 minutes. The nan should be golden brown and crusty on the outside.
Note: To keep the bread moist, wrap the warm bread in a large dishcloth until it cools down.