Stand Mixers Spiral dough tool
Ingredients 1 Dried yeast 7 grams Natural yoghurt 100 ml Water 250 grams Ingredients 2 Strong flour 500 grams Salt 1 1/2 tsp. Ingredients 3 Nigella seeds as needed Ingredients 4 Ghee as needed
Getting started 1- Fit the Spiral dough tool to the machine. Stage 1 1- Add Ingredients 1 (yeast, yoghurt, water) into the Mixer bowl.2- Leave to rest for 5 minutes. Stage 2 1- Add Ingredients 2 (flour, salt) into the Mixer bowl. 2- Attach the Mixer bowl to the machine and fit the splash guard. 3- Mix on speed 1 for 2 minutes. 4- Mix on speed 2 for 8 minutes. 5- Cover with a tea towel. 6- Leave to prove for 1 hour, 30 minutes. 7- Transfer the contents of the Mixer bowl to a lightly floured worksurface. 8- Carefully flatten the dough with your wrist. 9- Pull the edges into the centre and turn the dough over so the seam is facing down.10- Cut the dough into 4 equal pieces.11- Roll each dough piece out into an oval until they no longer spring back – about 30 cm. Stage 3 1- Pre heat the oven to 230ºC.2- Grease the large baking tray. 3- Transfer the naans to the large baking tray.4- Cover with oiled cling film.5- Leave to prove for 30 minutes.6- Sprinkle the naans with Ingredients 3 (nigella seeds).7- Bake for 10 minutes at 230ºC. Stage 4 1- Brush the naans with Ingredients 4 (ghee).2- Serve.