Indian tortillas NAAN (bread maker + oven)

[Kneading the dough without HP:]

Indian tortillas NAAN (bread maker + oven)

Category: Yeast bread

Kitchen: indian

Ingredients
Wheat flour, premium	500 gr.
Natural yogurt (I have Lactina sourdough)	150 gr.
Water	150 gr.
Ghee (butter)	30 gr.
Salt	7 gr. (1h. L.)
Sugar	5 gr. (1h. L.)
Dry yeast Saf-Moment	2 tsp
For sprinkling: sesame seeds, cumin, finely chopped herbs or garlic	at choice
For greasing finished tortillas: ghee (butter)	25 gr.

Cooking method

• The recipe from Anna Kitaeva's book "Homemade bread" involves making cakes by hand, without using a bread machine. But I did the dough kneading in the Binatone 2169 bread maker, so I will write both options.
• Prepare and measure all ingredients.
• Kneading the dough without HP: Dissolve salt and sugar in water. Mix yeast with flour. Combine water, yogurt, ghee (or melted butter). Pour the mixture into a bowl of flour. Knead until smooth (10-15 minutes) an elastic, soft, not sticky dough. Put the dough in a clean bowl greased with vegetable oil, tighten with cling film and leave to ferment for 1 hour, until it increases by 1.5-2 times.
• Dough kneading in HP: Load the ingredients into the CP bucket in the following order (for CP with the "flour into water" loading principle): water, yogurt, ghee (melted butter), flour, salt, sugar, yeast on the flour in different corners of the bucket. Turn on the TEST mode (1:30 - 1:50) or make a batch on any program (for example, BASIC) and turn off the HP, distance for an hour, until the dough increases by 1.5-2 times.
• Forming: Divide the finished, fermented dough into 8-10 parts (I divide it using a scale). Roll each piece into a ball, cover the blanks with a towel so that they do not dry out. On a surface dusty with flour (a mat for working with dough), roll each ball with a rolling pin into a cake about 0.5 cm thick. The shape of the cake can be any: round, oval, triangular, in the form of a drop. Sprinkle sesame seeds on the cake (or any other sprinkling to taste), roll it again with a rolling pin and pierce the cake with a fork in several places (I pierced the round tenderizer for meat, see notes).
• 
• Bakery products: The key to success when baking naan is the very high temperature. Therefore, before you start shaping the dough, you can turn on the oven to heat it up to a maximum temperature of 250 * C. I have a PIZZA 250 * C mode with convection.
• Better to bake NAAN on a stone. But if there is no stone, then put an inverted baking sheet to heat up. The stone or baking sheet can be covered with baking paper or, like mine, with a fiberglass mat (Teflon baking sheet).
• 
• Bake NAAN cakes for 6-8 minutes (time depends on your oven) until the cakes are swollen and have characteristic tan marks. But the main thing is not to overexpose, they can dry out. Ready-made, but pale tortillas can be fried for 30 seconds over an open fire (gas burner), in a hot dry skillet or on the grill. On the PIZZA mode, I got tan marks during baking.
• Grease ready-made hot NAAN cakes with ghee (or melted butter), fold in a stack, cover with aluminum foil and wrap with a towel. They will stay warm and soft.
• 
• Bon Appetit!

Note

Here is such a wonderful "pocket" formed in my NAAN
.
These "pockets" were filled with salad with cherry tomatoes and feta cheese and sweet and spicy chicken breast

Arranged a "picnic" for the children. For adults, you can stuff with big bast shoes

I have such a Fakelman tender

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Indian cakes "Naan" (Lola)

Tortilla naan (natamylove)

Ksyushka ... well, just a masterpiece ...

I just didn't understand, but how do they get "empty" inside, if you just made a ball out of dough first, and then just rolled it out?

A very cool recipe! Do they taste like pita or something they have in common with pita hole cavity inside?

[Anya]

Anya, Thank you!

I just didn't understand, but how do they get "empty" inside, if you just made a ball out of dough first, and then just rolled it out?

I'm shocked myself. Kneading, twisting, rolling and did not hope that something would work out. And when I put it in the oven and after a couple of minutes they began to swell, I grabbed the camera so as not to miss this climax. Of 10 pcs. only two had a pocket just under the crust, the rest had voids right in the middle. Mystic!

Ksyushka, I was stunned by the masterpiece! : oAnd when do you manage to do everything ?! I will definitely try it soon!

[Liza]

A very cool recipe! Do they taste like pita or something they have in common with pita hole cavity inside?

Liza, Thank you ! Yes, with pita in common - a hole. The composition varies: pita on water, and naan on fermented milk products (yogurt, kefir, it is possible on whey).

Ksyushka, I was stunned by the masterpiece! : oAnd when do you manage to do everything ?! I will definitely try it soon!

Thank you dear! Peks, you will not regret, are very tasty. Fragrant. My friend and I had children all whining that they wanted in a Mac, so I "tricked" them with such stuffed cakes. There was a lot of pleasure!

Ksyunya class! Probably delicious with the filling
In India, it's just bread, I have a girlfriend who regularly flies to India, she just makes them in a frying pan, and just slaps her hand on the swollen part.

[Irochka]

Irochka, big merci!

In India, it's just bread, I have a girlfriend who regularly flies to India, she just makes them in a frying pan, and just slaps her hand on the swollen part.

Yes, that's right, in India it's just bread that is torn by hand and dipped in various sauces and gravies. Well, with us, this is another way to feed the fastidious children.

[Liza]

Liza, Thank you ! Yes, with pita in common - a hole. The composition varies: pita on water, and naan on fermented milk products (yogurt, kefir, it is possible on whey).

I haven’t had time to ask yet, but you have already answered ... ... It is problematic to find natural yogurt with us - well, it is not successful ...
and what fat content is it better to take?

[Anya]

Anya, I have milk yoghurt with MJ 3.5%. This means that kefir will go within these limits.

It is difficult to find natural yoghurt with us - well, it does not enjoy success ...

Natural - in the sense without additives. There's no such thing? Activation happens without additives with you?

[Anya]

Anya, I have milk yoghurt with MJ 3.5%. This means that kefir will go within these limits.

Natural - in the sense without additives. There's no such thing? Activation happens without additives with you?

there is activity, but rarely ... Okay, that's not a problem ... Thanks for the activation tip ...

Did I understand correctly that after rolling and punching holes directly into the oven?

Ksyushka ... well, just a masterpiece ...

I just didn't understand, but how do they get "empty" inside, if you just made a ball out of dough first, and then just rolled it out?

She always turns out like this if thinly rolled. This is a well-known behavior of this dough and is used in a lot of recipes. Pita is the most famous of them. I did too - bread salad bowls. The system is exactly the same.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52044.0

So make cakes, do not hesitate - the holes will be very cute.)))

The system is exactly the same.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52044.0

So make cakes, do not hesitate - the holes will be very cute.)))

Natusik .. I took yours to the bookmarks too ... thanks ... eh, young ladies, what are you doing to me!

Did I understand correctly that after rolling and punching holes directly into the oven?

Quite right!

[Natasha]

- bread bowls for salad.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52044.0

NatashaIt's a pity that half of the photo is no longer in the recipe.

[Natasha]

NatashaIt's a pity that half of the photo is no longer in the recipe.

I was also interested to see how such stuffed cakes look like ...

Thank you for the idea, I made them today ... True, they are not as beautiful and smooth as yours, but nothing too. The first ones turned out to be pancakes, and then they went up. The dough tastes very good. Made with homemade yogurt.

[Sima]

Sima, wonderful naanchiki! I am very glad that you have succeeded. My children all ask for such cakes and I also make them on homemade yogurt - a delight. And so that they swell 100% with the formation of a pocket, I began to do this - while one batch is baking, the other is already rolled out and waits for its turn under a towel, that is, before baking, it turns out to be proofed for 3-4 minutes.

Ksyushka, I wanted to pass by, it didn't work out, and very good, such cool things! pull in bookmarks!

[Tatyana]

Tatyana, Thank you ! These cakes are tightening

Well, there was a "reason for cakes" ... Today my nephew DR (3 years old) and decided to "surprise" the little one with something ... Now the dough is already coming up ... in half an hour I will bake ... .. ...
later I will report what happened ...

[Anya]

Anya, good luck! I keep for you @@@@@ /

Now I was looking at the dough - the HP lid is already supporting ...

do not swell ..

[Anya, don't panic!]

Anya, don't panic!
What is the temperature in the oven?
Roll it out. Let it sit for 2-3 minutes, well 5 and put it in the oven. Spread on a heated baking sheet. It should be very hot in the oven, 250 degrees.
If there is gas, then hold it on an open fire (the fire is not very strong) for half a minute. Directly put on a heating pad without any pans.
I've baked it several times already. Of 10 pcs. 2 pieces may not swell. The rest are bloated like cute.

Excellent tortillas! Can I bake in the airfryer?

[Natasha]

Natasha, you can try. Only I have suspicions that I might have to twirl, that is, turn it over. 2 minutes to bake on each side.
But the idea. I'll try to follow. time.

Thanks, I'll try.

Yesterday, none of me swelled .. in the oven 220 degrees in total .. maybe because of this?

There are also "thoughts" because of what they might not swell - today I will check it .. because the dough is already kneading ...

[An]

An, not enough 220. More is not done? If the oven old not very new, then it may not even produce 220.

[An]

An, not enough 220. More is not done? If the oven old not very new, then it may not even produce 220.

The oven, or rather the stove, is 5, even 6 years old ... Indesite - even some kind of pribluda is there for grilled chicken and there is a comfort "for crust" at the top of the oven ....

I already have the dough ... maybe try it in the grill?

[Anya]

Anya, I'm already worried about you. More precisely, for your naanchiki. And the temperature is at least 240 grams. can I do it in the oven? And if the mode is for grilled chicken, how many degrees is it on?

[do better]

In short .. there was a second batch yesterday ... I did it in AG - they swelled up ... .. though the pocket still didn't work out .. .. but swelled well ...
So about AG ... do better, ATTENTION, on a high grid WITHOUT an expansion ring!

I tried it first on a low one - it was swollen there too, but it takes 2 times more time - that is, there is a possibility of "overdrying" ... then I changed the grates and the naanchiki were ready in just 5 minutes !!! It can be seen closer to the shadow - the temperature is higher and they feel better on a high grate!

PySY ... then I'll post all the pictures with a detailed debriefing ... now, litter, there is absolutely no time ...

[Anya]

Phew, Anya, I felt a bit relieved. But I'm still waiting for a detailed report. And then I just slept badly at night, I was worried about everything.

[high grid without expansion ring]

So, the promised report on cakes ...
The dough turns out to be just wonderful! Behaves great at work! It does not stick to the hands or to the knife when cutting ...
This is how my dough grew in an hour, and it is clear that I had already crushed it with my hands and it began to sink ...


The weight of the dough turns out to be about 835 to 840 grams, that is, the resulting piece of dough was divided into 10 parts of about 83 grams each ...
This is where my first mistake was: I rolled the formed balls very hard .. even VERY ....

Here's what happened in finished form:

That is, it is very clearly visible that the piece to the left (exactly where didn't skate "all the way") began to swell ...
BUT .... the cakes are already very tasty ..

The next day I made the cakes taking into account the "previous mistakes" ... that is, after molding, I literally "rolled / pressed" the blanks with a rolling pin and then left them for another 10 minutes for proofing under a towel ... And baked already in AG onhigh grid without expansion ring...
Here I will describe in more detail: the first 3 naana did on a low lattice and without an RK (expansion ring) ... BUT ... naana already highly they prepared for a long time, in time they stayed in the AG, probably about 15 minutes - because of this amount of time, they are already starting to dry out ... so I already put the second batch on a high grate - there they were closer to the ten, respectively, the temperature is higher and they were preparing literally 5-6 minutes ...

It turned out again very tasty naans ...

Today there was an attempt to "transform" ...
The entire amount of the ingredient was divided into 2 parts and added 4 (!) Teaspoons of sugar and instead of water - mineral water ...
I formed a loaf and sent it to the oven, and as a result, in taste and structure, I got real "Tea Bar" .. At first I thought it would look like something like a chaobattu ... but I was wrong ...


This loaf was eaten like this ...

Moreover, the pieces did not break off, but "bite" from the whole loaf .... .. until I took away the remains and cut everything into pieces ...

[Anya]

Anya, thank you very much for such a detailed photo report!
And special thanks for the experiment with AG. So in AG they also work out.
And the dough is really great. I also really like it at work. We probably need to bake too ...
And I forgot, with the loaf idea

[highly]

And I forgot, with the loaf idea

Ksenia, the loaf is really delicious! ... now I will often make it ... especially since it is baked highly fast! Literally 20-25 minutes ... And what a magical crumb!

Ksyusha, today I was tempted to make your flat cakes too. I got 8 pieces. Everyone puffed up. I made round about 12 cm in diameter. Just haven't tried it yet, I baked it before work. I want to stuff them with meat and vegetables (like shawarma). Today my student is coming for the weekend, I want to pamper.
Thank you so much for the recipe
If I have time to make a photo report.

[Olga]

Olga, stuffed with these cakes wooo. I hope your forever hungry the student will like the "shawarma".

So, today at my nephew DR, I ask my sister. what "bake bread for you?", He says, "prepare the cakes, which were last time" ... (I will explain here, 2 weeks ago DR was with his nephew, and today his sister has) ...
The dough is mixed, there are already two naana loaf ...
One stove will be in the oven, three in the AG - then I will tell you where it will turn out better ...

Well, now my hands have "reached" the photo ....
This is after proofing ...


Here is one of the naans ...


I will continue to upload photos ...
2 days ago I baked them again .. only the molding was like that of small loaves .. 10 pieces turned out ...

And also ... and also ... I will lay out how these cakes are baked in Egypt ... and then I will tell you what it cost me to "explain" to them in order to get a photo of the cooking process ... the most important thing I was impressed by the "special machine" "for making these cakes .....

[Anya]

Anya, bread. But interestingly, because of the volume of holes, it does not form, right? Or is there still a little?

And about Egypt is very interesting. Let’s not be weary, tell me.

[Anya]

Anya, bread. But interestingly, because of the volume of holes, it does not form, right? Or is there still a little?

And about Egypt is very interesting. Let’s not be weary, tell me.

About Egypt - a little later ... my husband took the adapter for the flash drive .. I can't throw off the pictures ..

Holes are formed, about 0.8-1 cm ... The volume is useless - my temperature is low .... ... it would be as it should be, I think this loaf has turned into a "naishche" ...

The last time I baked naanchiki in the form of small bars, or rather even small buns - so to speak, "portioned bread" ...
That's how they were ...

Well, this is how these cakes are made in Egypt ...

So ... they knead the dough just in a huge tub without any mixers there - it's true that men do it ...
A piece is torn off a piece of dough, rolled in bran .. this is how it looks ...


This is really the baking process - so a hand flickers, more precisely, this hand throws pieces of dough into the bran ... on the left - literally 70-90 cm and there is that very miracle of baking ...
After the cakes have been bathed in bran, they are sent to such a through oven - something like a caterpillar moves in it, like in tanks ...

and having traveled a distance of literally 1.5 meters at the exit we get such cakes ...
....

It is VERY cool to watch this process .. I honestly say ...

[Anya]

Anya, thank you very much for the story. Very interesting. I can imagine what the temperature is in this oven.

And you look, after all, too, not all cakes are swollen, then the Egyptians.

And you look, after all, too, not all cakes are swollen, then the Egyptians.

Yes, yes, yes ... I got out too ..

Thank you for the cakes. True, I baked on old kefir (well, there was no yogurt - the kids ate it), it turned out with a slight sourness. They puffed up in the oven, and when they took them out, for some reason they were blown away. But still delicious (I broke the glasses again)