Go to the Recipe: No-Nonsense Naan
who else gets excited whenever CS releases a new recipe ?
*me*
im gonna try it this weekend. Thanks ChefSteps!!!
I didn't think it was possible for the video production quality to get any better but WOWZA, this was awesome
Any way to make this non-dairy?
Beautiful video!
I want Naan of this!!
Beautiful video guys , keep them coming
just use plain coconut yogurt
Trying this for sure. But that video... amazing for so many reasons!
Fuck yesssss back to the good old chef steps, more videos like this golden nugget pls
I make this all the time, y'all gave me some good pointers thank you
Can I substitute the active dry yeast with instant yeast?
what about baking in the oven on a pizza-stone/baking steel? How does that compare with the cooking methods here?
That should give you a result similar to Option 2 (a cast iron skillet in the oven).
Either yeast will work for this application because of the warm water, yogurt and sugar will give the yeast a way to proof. Instant/Bread Machine yeast can do everything that active dry yeast does and more, possibly tastes cleaner, and costs the same... I'd recommend considering buying it instead if price are equivalent for you.
Could you freeze these at some point? After baking? Or after the last rise?
was gonna ask the same.. wanna have this for lunch on a week day. maybe after the second rise? just pop in the freezer then thaw a ball when needed.... in need of a second opinion
Loved it, thanks
Update: So, the Naan turned out fantastic. I froze half of my batch after the second rise. I froze them on a sheet tray and then wrapped the already frozen dough balls in plastic wrap. To use I just pulled out a couple of balls and let them thaw on the counter for a few hours. After they were thawed they started to rise again. The first time I did this they turned out great. However, the second time things didn't work out as well... I think that I let them sit and rise too long the second time around. The dough was tough to shape and wanted to fall apart on me (still tasted great though ... So, I'd say to not let them "over rise" or get too warm when thawing them out.
Hello, can I use sourdough instead of yeast?
This is Chef Steps.......
Thanks
n I use 2% Greek plain yogurt?
If I wanted to make this with a sourdough starter, how much would I use?
I have israelized your No-Nonsense Naan today. How awesome is that? Just got inspired by Ottolenghi and added some fresh made fish cakes, lime juice, coriander, chilli, mango, greek yoghurt with pinch of salt and cumin. Whoohoo! Ah and not to forget - red onions.
I had some trouble with this recipe, the dough didn't bubble and burned really fast on the cast iron, even at lower temperatures. I'm using 2% greek yogurt. Anyone have any suggestions?
Hello Travis, Might I suggest let your dough proof or rise more in the bulk state. Then after portioning let it rest again and proof. This should help with forming more bubbles during cooking. The only other thing could be the freshness of your yeast. Always check the expiration date on the yeast. You can also test the yeast to make sure it is active by bubbling in step 1. Let this mixture rest and if after 5 minutes you do not see any bubbles then your yeast is not alive.
You can also try instant yeast for more of a spring.
Thanks so much Matt! Looking forward to trying this again. Maybe ill let it rise in the oven (turned off) for a more temperature constant environment (Montreal winters are not the most helpful for rising bread)
Hello from Poland,
We have fresh yeast here, do you guys think I can use fresh yeast in this recipe? If yes how many grams?
Thank you
Gosia
hello usually double the amount of dry yeast. Stay safe and good luck !
Can I replace the yogurt with a nondairy option?
Can I use Turkish yoghurt? Can it be done without a mixing machine? Thanks
I tried the naan recipe and it came out a bit wonky on my first go but I was wondering what was the sauce that the naan was being dipped in and is the recipe on line?
If I have a sourdough starter, how would that change the recipe? How much starter would I need, and how much less flour would I add?
Can I rest the dough overnight????? and then portion it?
yep, it will need to proof a bit longer once you do since it will be colder but that will work great.
it was the tikka masala sous vide sauce.
yes, and yes.
thank you
I finally managed to score some affordable active dry yeast, so I tried this recipe last night. Everything seemed to go smoothly, but the resulting naan was thick and doughy, nothing like what I've had in restaurants or from grocery stores, or what's in your photos even. Any ideas where I went wrong?
Oh yeah.. will def be making these again. Very easy and great results
Hey, I’m a huge fan of what you guys’ll ChefSteps are doing. I have been making this naan recently with excellent results. I was wondering though if I could ferment/give the dough a longer rise time maybe 3 days or so to give it that fermented flavor we all love so much. I am currently also in the Bay Area and have access to some fine sourdough starter so I like the idea of adapting the recipe to include some sourdough starter as well. Any ideas or suggestions? Open to answers from everyone with experience of some kind. Also what are you guys using fat content wise for the yogurt? Im seeing everything from 7% to 14% labeled whole PS. I don’t know how my username is what it is but that’s not on the birth certificate
You can ferment the dough longer to develop more flavor. This longer ferment can be done during the bulk ferment or once shaped into rounds. At either stage you can retard the dough in the cooler to slow fermentation and this will develop the flavor you are looking for. As far as adding sour, you can replace equal parts of the flour and water with an equal part of sour culture. So, for above recipe reduce the flour and the water by 25 grams each and then add in your 100% hydration sour culture at 50 grams.
As far as adding sour, you can replace equal parts of the flour and water with an equal part of sour culture. So, for above recipe reduce the flour and the water by 25 grams each and then add in your 100% hydration sour culture at 50 grams. This is to add that sour flavor. If you are looking to use the culture as the only yeast source, then double the sour to 100 grams and remove that equal part of flour and water for the recipe.
Great! I appreciate your advice I did the fridge ferment and loved the results. I went out and bought roti whole flour because it was cheaper and from an Indian market and the protein is as high as King Arthur bread flower but I made the recipe the same way and the dough came out more like Masa dough. The “naan” came out very non naan like extremely dense and no chew
Can I use Ap flour instead of bread flour?
of course, it will just be a little more tender
Yes, I did.
