Indian Naan

Method8 steps

1. 1

   Activate the yeast

   激活酵母

   Dissolve 3g dry yeast and 10g sugar in 100ml warm water. Let sit for 5 minutes until fine foam appears on the surface.

   将干酵母 3g 和糖 10g 溶解在 100ml 温水中，静置 5 分钟，直至表面冒出细泡沫。

   ⏱5 min

   • 💡 Water temperature should be about 40°C; do not make it too hot.水温约 40°C，不可过烫
   • 💡 Foam indicates the yeast has been activated.泡沫说明酵母已激活
   
2. 2

   Mix the dry ingredients

   混合干料

   In a large bowl, combine 300g all-purpose flour and 5g salt. Mix evenly.

   在大碗中放入中筋面粉 300g 和盐 5g，混合均匀。

   ⏱1 min

   • 💡 Make sure the salt is evenly distributed.确保盐分布均匀
   
3. 3

   Knead the dough

   和面

   Pour in the yeast water, 60ml yogurt, and 15ml cooking oil. Knead by hand until the dough is smooth and soft.

   倒入酵母水、酸奶 60ml 和食用油 15ml，用手揉成光滑柔软的面团。

   ⏱10 min

   • 💡 The dough should be slightly softer than usual; a little stickiness is normal.面团应比普通面团稍软，微微粘手是正常的
   • 💡 Knead for 8–10 minutes.揉面需持续 8-10 分钟
   
4. 4

   Proof the dough

   发酵

   Brush 3ml oil over the dough surface to prevent drying. Cover with a damp cloth or cling film and let proof in a warm place for at least 1 hour.

   在面团表面涂 3ml 油防止干裂，用湿布或保鲜膜盖住，放置在温暖处发酵至少 1 小时。

   ⏱60 min

   • 💡 Proof until the dough has risen to about twice its size.直至面团膨胀至约两倍大
   
5. 5

   Divide and degas

   分剂排气

   Turn out the dough and gently knead to release gas. Divide into 6 equal pieces (about 80g each).

   取出面团轻揉排气，分成 6 个等大的小剂子（每个约 80g）。

   ⏱5 min

   • 💡 Make sure to degas thoroughly.排气要彻底
   
6. 6

   Roll out the flatbreads

   擀制面饼

   Take one piece and roll it out with a rolling pin into a long oval or teardrop shape, about 4–5mm thick. For garlic naan, add minced garlic and cilantro at this stage.

   取一个剂子，用擀面杖擀成长椭圆形或泪滴形，厚度约 4-5mm。若做蒜蓉味则此时加入蒜末和香菜。

   ⏱10 min

   • 💡 Dust your hands with a little flour or oil to prevent sticking.手上可沾少量面粉或油防粘
   • 💡 Press the garlic in gently and roll to secure it.压入蒜末时要轻轻擀压固定
   
7. 7

   Cook the naan

   煎烤

   Heat a flat pan over high heat until very hot. Brush one side of the flatbread with water and place it water-side down in the pan. Cook for 1–2 minutes until bubbles form, then flip and cook for another 1–2 minutes.

   平底锅大火加热至极烫，面饼一面刷水后刷水面朝下入锅。烤 1-2 分钟至鼓泡，翻面再烤 1-2 分钟。

   ⏱4 min

   • 💡 A cast-iron pan works best.铸铁锅效果最佳
   • 💡 If you have a gas stove, hold the naan over the open flame for a few seconds to puff it quickly.有煤气灶可用明火燎烤数秒使面饼迅速鼓起
   
8. 8

   Brush with fat

   涂油脂

   Remove from heat and immediately brush the surface with ghee or butter.

   取出后立即在表面涂上酥油或黄油。

   ⏱1 min

   • 💡 This is key to the aroma and texture; brush while hot.这是香气和口感的关键，必须趁热涂