window.ATGalleries = window.ATGalleries || {};
window.ATGalleries[52304] = {“id”:52304,”type”:”Baking Lesson”,”images”:[{“image_id”:”9eb9e170ae3baefdf50522881e38754b3fe59b44″,”caption”:”\u003cb\u003eProof the yeast:\u003c/b\u003e Combine the water and sugar in a small measuring cup. Sprinkle with the yeast and set aside for 5 minutes. Meanwhile, combine the flour and salt in the bowl of a stand mixer fitted with the dough hook.”,”image”:{“id”:”9eb9e170ae3baefdf50522881e38754b3fe59b44″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-06T09:56:59.649-04:00″,”updated_at”:”2016-10-06T09:56:59.649-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”How To Naan_Christine Han Photography-101.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”73eb0ce50466232e339d0690a4eaf672697668d1″,”caption”:”\u003cb\u003eKnead the dough:\u003c/b\u003e Add the yeast mixture and the yogurt to the flour mixture and mix on medium speed until the dough comes together. Increase the speed slightly and mix until the dough is smooth, about 10 minutes. Don’t worry if the dough is sticky or stringy — this is the nature of a yogurt-based dough.”,”image”:{“id”:”73eb0ce50466232e339d0690a4eaf672697668d1″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-06T09:57:00.246-04:00″,”updated_at”:”2016-10-06T09:57:00.246-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”How To Naan_Christine Han Photography-104.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”761f1721138ce833759cab31a1fd607e1981d66e”,”caption”:”\u003cb\u003eRise the dough:\u003c/b\u003e Form the dough into a ball. Coat the mixing bowl with cooking spray, return the dough to the bowl, and cover with a clean kitchen towel. Let the dough rise until doubled in size, about 1 hour.”,”image”:{“id”:”761f1721138ce833759cab31a1fd607e1981d66e”,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-06T09:57:00.263-04:00″,”updated_at”:”2016-10-06T09:57:00.263-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”How To Naan_Christine Han Photography-107.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”edd48389d3c423777797f245b6aafda533694c83″,”caption”:”\u003cb\u003eDivide the dough:\u003c/b\u003e Flatten the risen dough into a disk. Divide the disk into 8 pieces as you would a pizza. Cover the dough with the towel.”,”image”:{“id”:”edd48389d3c423777797f245b6aafda533694c83″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-06T09:56:59.902-04:00″,”updated_at”:”2016-10-06T09:56:59.902-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”How To Naan_Christine Han Photography-109.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”817d6c2885d1958d73c301c7e6d2f1934871c742″,”caption”:”\u003cb\u003eGriddle the dough:\u003c/b\u003e Heat a cast iron skillet or griddle over medium high heat. Working with 1 or 2 pieces of dough at a time, roll the dough into 1/4-inch thick rounds or ovals. Irregular shape is fine, as long as the dough is the same thickness across. Place on the griddle and cook until golden brown and lightly charred, 1 to 2 minutes per side. Remove the cooked naan to a plate and cover with a towel. Repeat with the remaining dough. “,”image”:{“id”:”817d6c2885d1958d73c301c7e6d2f1934871c742″,”width”:1333,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-06T09:57:00.119-04:00″,”updated_at”:”2016-10-06T09:57:00.119-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”How To Naan_Christine Han Photography-111.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Naan is an Indian yeast-leavened bread, traditionally baked in a clay oven called a tandoori. You’ve probably eaten it alongside curry at your favorite restaurant, grabbed it from the bakery, or maybe you’ve already made it at home. While we often associate naan with Indian food, it can be a staple of the everyday dinner routine, as this is one of the fastest, most versatile breads you can make at home.
from WordPress https://jonathanwilhoite.wordpress.com/2016/12/27/how-to-make-naan-bread-at-home-cooking-lessons-from-the-kitchn/
No comments:
Post a Comment