I’ll have to call this one a success. The recipe worked flawlessly, and yielded bread which tasted and physically resembled the commercial naan that I get at the Indian market.
Here’s how I modified the recipe:
2 ½ cups white flour
½ cup soy flour
1 cup warm water
1 ½ teaspoons glucose
1 packet yeast
2 tablespoons soy yogurt
1 ounce Earth Balance margarine, melted
1 teaspoon sea salt
Sift flour into mixing bowl. Mix sugar and yeast in water, cover, and let sit for 10 minutes. Add yeast mixture to mixing bowl with yogurt, margarine, and salt. Attach dough hook and knead for 5 minutes. Remove bowl from mixer, cover with a warm wet cloth, and set in a warm place for ½ hour. Knead for an additional 2 minutes and place on floured cutting board. Divide into 8 pieces. Roll each piece of dough into a thin, flat disc. Cook each piece for 2 minutes, flip, and cook for an additional 2 minutes.
Notice that I changed the number of pieces from 20 to 8. When I cut it into 20 pieces, they were extremely small. The bread pieces were much smaller than commercial naan, and weighed about 1 ½ ounces each or even less. A quick check of a package of commercially prepared naan that I had in the freezer revealed that they weighed 3 ounces each. So I smooshed all the balls back together and divided it into eight three-ounce pieces. 3 cups of flour weighs about 12 ounces, a cup of water weighs about 8, and the rest of the stuff weighs about 4. 24/8 = 3, so that’s about right. The three-ounce naans turned out perfectly sized. I even tried a couple of four-ounce pieces, but they were a little too big and slightly ‘doughy’ inside.
I also increased the cooking time to a total of four minutes—two minutes on each side. I found that this gave better browning and made bigger air pockets inside, which I prefer. I cooked them 2 different ways: on a pizza stone in the oven set at 550°, and in a fry pan on the burner. Both worked well. The fry pan on the burner yielded bread that more closely resembled commercial naan. The pizza stone browned it more and made it ‘crispy’, with bigger air bubbles inside—much like the edges of a thin-crust pizza.
Next time I’m going to try doubling the recipe, as eight pieces is too small a yield for the preparation and clean-up time involved. Also, my 6-quart Kitchenaid stand mixer had trouble processing an amount that small; the dough hook didn’t sink far enough into the dough and had trouble grabbing onto it. I wound up having to help it along with a spoon. Other than that, I consider this a resounding success. I can now make a tasty flatbread and be assured that I know exactly what’s in it, and I’m no longer dependant on the Indian market. If I buy my flour and yeast in bulk, I can probably whip out a couple dozen pieces for about $1.00 or even less.