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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Naan Bread No Knead Recipe

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This recipe for Naan Bread No Knead is from The Poljak Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c lukewarm water
1 1/2 c lukewarm milk
1 TBS granulated yeast
1 to 1 1/2 TBS KOSHER salt
1/2 c Yogurt
2 TBS sugar or honey
7 c UNBLEACHED FLOUR
Directions:
Directions:
1. Just get the right ingredients. A tub of yeast (not a packet), real Kosher salt in a big blue box and UNbleached flour. Really. Just do it.

Get a mixing bowl that is large.

Mix all but flour. Then add flour and mix using a heavy wooden spoon or kitchen aid. Do not knead. Cover (not airtight), and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after this initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use for pizza or flatbread over the next 7 days or store the dough for up to 3 weeks in the freezer in 1/2 pour portions. When using frozen dough, thaw it in the fridge overnight before use.

On pizza or flatbread day, roll out or stretch the dough into a thin round and finish with your favorite toppings. For naan, heat a dry skillet on medium heat. Brush off excess flour and toss in pan. (Dough ball should be a bit bigger than a golf ball) When it bubbles all over turn. Check the bottom for a few golden brown spots then remove from skillet. Spread some softened butter over the naan and cover with tea towel until you've made all you want. Store when cooled in a ziploc bag.
Number Of Servings:
Number Of Servings:
4 pizzas 12 + Naan

 

 

 

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