Naan

Naan 

Naans are traditionally cooked in a Tandoor or earthern oven but can also be made in your oven at home. Serve this delicious bread hot, with popular dishes like Tandoori Chicken or kebabs of different kinds. The dough for Naans needs to be made in advance so factor that into the preparation time.

Ingredients: 
5          g                  Compressed yeast 
17        fluid ounces  Water 
24        oz                Bread Flour 
12        oz                Whole wheat flour 
10 1/2  oz                Yogurt 
1          fluid ounce   Olive oil 
1/2       tsp  Baking powder 
1/2       tsp  Baking soda 
3 1/2    tsp salt 
Vegetable or olive oil, as needed

		Direction
		1 To prepare the sponge, dissolve 0.04 oz (1 gram/0.1%) of the yeast in 6 fluid ounces (160 milliliters/16%) of the water in a mixer bowl fitted with the dough hook. Add 8 ounces (220 grams/22%) of the bread flour and mix until well incorporated. Cover and set aside. Ferment at room temperature until cracks appear on the surface of the starter approximately three hours. 2 Place the sponge and the remaining 16 ounces (450 grams/45%) bread flour, 11 fluid (310 milliliters/31%) water, whole wheat flour, yogurt, olive oil, baking powder and baking soda in the bowl of a mixer with dough hook. Mix on low speed for three minutes. Stop the mixer and scrape down the side of the bowl. Add the remaining 0.14 ounces (4 grams/0.4%) compressed yeast and mix on high speed for additional 3 minutes. Add the salt then mix until the dough until it is fully developed and reaches 77°F (25°C) approximately 5 more minutes. 3 Ferment the dough, covered, for 3 hours. 4 Punch down the dough and divide it into 6 uniform pieces. Round the portioned dough. Cover and bench rest for 30 minutes. 5 Stretch each piece of dough out until it measures 12 inches (centimeters) long. Place the dough on flour-dusted sheet pans and proof until doubled, approximately 50 minutes. 6 Dimple the surface of the dough with your fingertips. Brush the dough with oil and sprinkle it with black sesame seeds. Place the dough directly on the heated surface of a deck oven at 485°F (252°C) or place the sheet pan of dough on a rack in the oven. Bake until the breads are well browned and crisp for approximately 10 to 12 minutes. To prevent a soggy crust, open the oven door or vent during the last two minutes of baking to remove any excess steam that may build up in the oven. Cool the loaves on cooling racks then serve immediately. Servings: 1 Yield: 6 Loaves