Hello! I’m Edward Hamann and I’m here at Sur La Table Cooking School in Arlington, Virginia. And today, I’m going to show you how to make Naan bread.

The clips in this series will include how to make the Naan dough, the kneading of the dough and the rising as well as baking the Naan bread. The ingredients that you’re going to need to complete this dish are; 3 cups unbleached all purpose flour which is about 14 ounces, 1 teaspoon salt, half a cup plain yoghurt at room temperature, half a cup boiling water, 1 teaspoon active dry yeast, 2 teaspoons sugar, a quarter cup melted unsalted butter, plus more for brushing, one large egg, a half to one teaspoon nigella seeds also called Kalonji.

The tools and equipments that you’ll need to make Naan are; one large bowl, one small bowl, a whisk, a small sauce pan, a scraper, one small silicone pastry brush, a baking stone, a wooden peel or a rimless baking sheet, a rolling pin, a smooth work surface such as a marble pastry board.

Today, we’re going to be working with hot ovens so we need to make sure we have good oven mitts to protect our hands and always remember to supervise children in the kitchen. I studied cooking at the The Julie Sahni School of Indian Cooking in New York City. I traveled all around India studying its regional cuisines.

Currently, I’m the Culinary Coordinator here at Sur La Table Cooking School in Arlington, Virginia where I teach classes on Indian cuisine and other cuisines on a regular basis.

Now, let’s get started making our Naan bread. The first step is going to be making our dough.