Naan Made With Arabic Dough

CREDITS

Retyped and adapted by @whip_it_up_with_zee
📸 credit @whip_it_up_with_zee

INGREDIENTS

2 cups lukewarmwater(do not use boiling hot water)4 tablespoon sugar1 sachet instant yeast (10g)2 cups flour¼ teaspoon himalaya pink salt2 tablespoon milk powder (Klim,Nido or any other powdered milk)Mix together with a whisk and set aside covered for 20 minutes. The mixture will rise and look spongy.
Then add:½ cup oil2 cups sifted cake flour1 teaspoon baking powder2 tablespoons fennel seeds (saumph)

METHOD

Add this into your yeast mixturethe ingredients and knead well. About 5-10 minutes by hand. Add more sifted flour.Dont rush it add the flour slowly.lf you add to much flour,you will get a heavy dough(l used ½ cup) until you have a soft and lovely, easy to handle dough. Rub a little oil over the dough and place into a lightly oiled dish and leave to rise for approximately 30 minutes.Knock the dough down and shape into buns.Place on your baking tray a little apart to allow the buns to rise.Leave to rise again for 15 minutes.Brush with beaten egg and sprinkle with sesame seeds.Bake in a preheated oven for 20/30 minutes.Depending on your oven.When the tops are nice and golden brown.They ready to be removed.Keep a piece of butter at room temperature ready.Remove the buns from the oven,and rub the tops with butter to give it a nice glossy look.Be generous with the butter.Let the buns soak up all the lovely buttery goodness.Leave to cool for 5 minutes in the tray and than remove.

INFO & TIPS

Cover your dish with clingwrap,this helps the dough rise faster.
If the weather is very cold.cover your dish with a blanket.Wrap it up nicely like a baby🤣.Put your dish on a carpet this also helps with heat,and find a warm place in your home.
When shaping your buns oil your hands and your work surface,avoid using more flour.

POSTED ON

07 May 2020

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