Yeast-free naan made with eggs, heavy cream, and a mix of all-purpose and whole-wheat flour. Baked then broiled for puffy, golden teardrops in your home oven.
Ingredients
Instructions
Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10 to 15 minutes
Add 2 ounces of oil or melted butter and knead again for 5 to 8 minutes
Form into a ball, cover with a damp cloth and let rise in a warm place until double in size
When the dough is ready, a finger pressed in the dough will make an impression
This will take from 1 to 2 hours, depending on temperature and humidity
Divide the dough into 8 to 10 balls
Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat
Cover again with a damp cloth and let rest for 15 minutes
Meanwhile, preheat the oven to 450℉ (230℃)
Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge
Pull one side to make the circle into a teardrop shape
Each nan should be about the size of your hand
Place the naan on a cookie sheet and brush the tops with oil or butter
Bake 10 to 12 minutes until the nan become puffy
To make them a perfect golden color, place the baked nan under a broiler for a minute or two
Serve at once.
Nutrition
- Calories
- 160 calories
