Muslim Naan using Tangzhong method - (2024)

Love doesn’t just sit there, like a stone; it has to be made, like bread, remade all the time, made new. ~Ursula K. LeGuin~

Muslim Naan has its origin in Western Asia & is available in Gujarat & some parts of Maharashtra. It is also known as Sheermal in Hyderabad.

When you come across the word Naan, the picture of butter naan or tandoori naan comes to mind. But this Muslim Naan is not at all the same in taste nor in texture. Whenever Qalia was made, ammi used to order this delicious naan from bakery. This circular discs are little on the sweeter side and come in 5″, 6″ or 8″ diameter. One can find many roadside vendors selling it during the month of Ramadan.Traditionally , Muslim Naan is cut into 4, 6 or 8 parts (depending on the size) & mostly eaten with thin gravy of meat curry or chicken curry .

After coming faraway from India, I missed this Naans so much and thought to develop this recipe.I have been making this delicious round discs since so many years now and at last perfected the recipe to make a delicious naan.The little hint of sweetness with the soft spongy texture and with right brownish crust.

In one of the baking challenges, I had taken many years back, I came across Tangzhong method. Tangzhong was a roux starter. This roux was added to yeast based breads to make it soft, fluffy and increase shelf life at room temperature. I already had one recipe ofNaan. But I was not so much happy with it. The day it is baked and consumed it was ok. But the next day , the naan would become too dry. This style of Tangzhong had me fascinated. As I was looking for soft fluffy texture not only on the day it was baked but beyond that. So google and studied about this Tangzhong style method. It involved a little bit math but let’s not get into that. I have developed this recipe to perfection at last.I did not expect the satisfaction and happiness I felt after making this Naan.It is as my baby made to perfection.

Lets get briefed up with this magical method of baking Naan with crusty top & fluffy inside using Tangzhong method.

A little about Tangzhong method:

Tangzhong method has its origin in Japan.Tangzhong in Japanesemeans a thin flour based starter roux or slurry.This method of bread making was developed by a Chinese to make yeast bread soft & fluffier. The beauty of making Muslim Naan by this method is that end result is soft & fluffy texture & can be maintained for a few days. If you warm it for a few secs in microwave or in a preheated oven, it will regain its freshness just out of oven.

Makes two 7″ Naan Or three 5″ Naan

Ingredients for Tangzhong

50 gm or 1/3 cup plain flour

250 ml or 1 cup water/ milk

Method of Making Tanghzong Roux

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. If you want to check the temperature of tangzhong it will be around 65 C/149 F. Remove from heat.

Transfer this slurry into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Cool it. The tangzhong can be used straight away once it cools down to room temperature.Just measure out the amount you need. But for this recipe we will use up all the tangzhong slurry.

The leftover tangzhong can bestored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more.

Note: If tangzhong is stored in refrigerator, it should return to room temperature before adding into other ingredients.

Ingredients of Muslim Naan:

(I)

• 2½ cups All purpose flour
• 2 tsp instant yeast
• 3 tbsp caster sugar
• 1 tbsp milk powder
• 1/2 cup milk
• Tangzhong paste
• 1 tsp salt
• 30 gm/3 tbsp butter (cut into small pieces, softened at room temperature)

(II)

• 1/2 tsp oil for greasing the trays
• Milk & Butter for Brushing the naans

Method of Making Naan

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in food processor bowl with kneader blade.
2. Whisk and combine all wet ingredients: milk and tangzhong, then add into the dry ingredients.
3. Knead until you get a dough shape and gluten has developed.
4. Knead in the butter
5. Keep kneading until the dough is smooth, not sticky and elastic. To test if the dough is ready, you might stretch the dough. If it forms a thin “membrane”/ window pan test, it’s done.
6. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel
7. Proof till it’s doubled in size, about 40 minutes*
8. After first proofing transfer to a clean floured surface. Deflate and divide the dough into two equal portions.
9. Roll into 7 inch disc.
10. Proof again for 15 minutes
11. Now brush with milk.
12. Bake@ 180C for 6 to 7 minutes
13. Transfer onto a wire rack & brush it with butter.Let it cool completely.
14. Cut into 4 equal triangular parts before serving
15. Can be stored in muslin cloth in a airtight container for 3 days.

NOTE:In case you are living in cool temperatures following method can be adapted for Proofing

• Pre- heat your oven to maximum temperature for 10 minutes.
• Switch off your oven.
• Now place the bowl covered with wet kitchen towel in the oven.
• It will be double in size after 30 to 45 minutes.
• Same process can be adopted for second proofing

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