Cumin Naan Bread

by: Chef Ben Davis

Compatible Wolf Appliances:

Introduction

This warm, soft bread is the perfect complement to a northern Indian meal, a cool salad on a summer's evening, or the foundation for a spectacular BLT. The dough can be made ahead of time and stored covered in the refrigerator. Warm it to room temperature before stretching.

Yeilds
4
Servings
Prep Time
2
hour
Cook Time
2
minutes

Modes

Stone

Ingredients

  • 2 cups all purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon cumin seeds, toasted in a hot skillet until fragrant
  • 1 1/4 teaspoons instant yeast
  • 2 tablespoons melted unsalted butter
  • 3/4 cup yogurt, at room temperature
  • water as needed

Instructions

For the bread, combine the flour, salt, toasted cumin seeds, and yeast in the bowl of an electric mixer. Add the butter, yogurt, and 1 to 2 tablespoons of water. Mix on low speed with the dough hook until a soft ball of dough is formed. Turn off the mixer, cover the bowl lightly with plastic wrap, and allow the dough to stand for about 15 minutes. Start the mixer again on medium-low speed and knead until a soft, elastic dough is formed, about 7 minutes. Place in an oiled bowl and turn to coat the dough with the oil. Cover the dough with plastic wrap and let rise at room temperature for 90 minutes.

Preheat a Wolf Convection Oven with the bakestone accessory on rack position 1 in Stone Mode at 550°F. Punch down the dough and divide it into four pieces. Roll into balls and let rest, covered with plastic wrap, for 10 minutes.

Flatten the dough into ovals and bake on a bakestone for 3-4 minutes or until bubbly and puffed. There will be no need to turn over the bread.

After the bread is baked, remove it from the oven and brush it with clarified butter, extra virgin olive oil, pesto, flavored mayonnaise or another topping of your choice. Sprinkle with coarse salt and freshly ground black pepper and serve warm.