KitchenNippon

Ingredients
Bread flour (強力粉 / Kyōrikiko) 200 g
Soft flour (薄力粉 / Hakurikiko) 100 g
Yeast solution (酵母液 / Kōbo-eki) 100~110 cc
（Adjust depending on the condition of the flour, humidity, etc.）
Salt (塩/ Shio) 1 tsp
Yogurt (ヨーグルト/Yōguruto) 100 cc
Vegetable oil (植物油/Shokubutsu abura) 1 tbsp
(Using less oil will result in a chewier naan)

How to Make
1. Mix the yeast solution well.
2. Combine everything. Knead for 5 to 10 minutes until the dough is about as soft as your earlobe. If the dough becomes too stiff while kneading, it’s OK to add some of the yeast solution. When you finish kneading, form the dough into a round shape.
※ If you use a baking machine for kneading, set it to knead for 5 minutes. Then knead for an additional 3 minutes by hand. If you use a food processor, knead for 1 minute.
3. Let the dough rise to 2-3 times its original size. Do not let the surface become dry. At a room temperature of around 24℃ (75℉), the dough will require a few hours to rise. This is the first rising. If the dough begins to dry out, cover it with a damp cloth.
A finger test will tell you when the first rising is finished. Put some flour on your index finger, plunge your finger into the middle of the dough and pull it out. If the hole you make does not close up, the dough is finished rising.
During winter, when room temperatures may be lower than 24℃ (75℉), the first rising could take up to 24 hours. During summer, with a room temperature of around 30℃ (86℉), the first rising could finish in as little as 2-3 hours. Managing the first rising at warmer temperatures, therefore, requires greater attention.
4. Once the first rising is finished, press the dough out with the palm of your hand to let the gas out. Cut the dough into 4 equal pieces and make each into a ball.
5. Use your fingers to flatten each ball into a more or less oval shape. Do this by pressing from the middle outward, stopping a couple centimeters before reaching the edge. The idea here is to press the gas in the dough to the outer edge. Do this until you have 2-3 millimeters of thickness for the inner part of the round, then transfer to a sheet of baking paper. Please note that there are other methods for shaping the naan dough and various opinions on what works best.

Making Naan in a Frying Pan
1. Place a frying pan on medium heat and add just enough oil for a thin coating.
2. Place your shaped naan dough in the frying pan, cover the pan, and bake for 2-3 minutes. When the dough begins to puff, use a spatula to check the underside. If it is browned, flip the dough and bake for another 2-3 minutes or until the bottom side is browned.

Making Naan in a Fish Broiler (Sakana Yaki-ki)
1. Preheat the fish broiler for 4-5 minutes. Cut a piece of aluminum foil to a size that will fit on top of the fish broiler grill. Spread a thin coating of oil on the foil.
2. When the fish broiler is up to temperature, place the shaped naan dough on the foil and transfer the foil to the fish broiler. Bake for 1 minute, then flip the dough and bake for another minute. Since fish broilers differ in their heating capacity, it may be necessary to bake the naan dough for up to 2 minutes on a side. Experiment to see what works best for you.

Recipe Developed by:Kaoru Shibata