Hi! I’m Edward and we’re here at Sur La Table Cooking School in Arlington, Virginia. And today, we’re making Naan bread.

Right now, I’m going to show you how to mix and knead the dough. We have our 3 cups of unbleached all purpose flour. We’re going to take our salt and mix that in with the flour. Then, we’re going to take our half a cup of yoghurt and we’re going to pour our half cup of boiling water into the yoghurt and we’re going to mix that well with the whisk. Then, we’re going to add our 1 teaspoon of active dry yeast and our 2 teaspoons of sugar and we’re going to mix those well.

Then, we’ll add our 4 tablespoons of melted, unsalted butter and our one large egg, whisking again to mix it all really well. Now, we’re going to take our liquid mixture and we’re going to pour it into our flour. Then, we’re going to mix just until a soft dough forms. You can use a spoon or your hands for this part. Once the soft dough has been formed, you can wash and dry your hands to remove any dough that has stuck on them and then we’ll take a small amount of vegetable oil in a small bowl and keep it next to our work surface.

You can knead this dough right in the bowl or on a smooth oiled surface such as a marble pastry board. So, I’ll turn this out onto our smooth surface. Naan dough is a very soft, very sticky dough. And we’re not going to use flour to knead the dough, we’re going to use small amounts of oil by dipping our hands into the vegetable oil, getting it nice and coated with the oil and then kneading the dough dipping our hands in the oil as needed.

Now, we’ll use our scraper as needed to get the dough off of the surface. Now, we’ll knead by pursuing and folding, dipping hands in oil as needed. You’re going to continue kneading your dough for at least 10 minutes. The dough is ready to rest when it is smooth and elastic. They will still be a little bit sticky because this is a very sticky dough so don’t be discourage by that.

We’re going to take our dough and put it into a clean bowl that has a little bit of oil in it, about half to one teaspoon and turn it in the oil and we’re going to cover this and set it aside in a warm place for about four hours until it doubles in volume.

Coming up next, we’re going to shape and bake our Naan bread.