Discover how long to knead naan dough in a mixer to get the perfect soft, elastic texture every time.
1 Answer
The ideal kneading time for naan dough using a stand mixer is typically 8-10 minutes on medium speed. This develops the gluten sufficiently for a soft and pliable dough.
Detailed Explanation:
Kneading is crucial for developing the gluten in naan dough, which gives it its characteristic elasticity and chewiness. When using a stand mixer, the process is much faster and more efficient than kneading by hand. Start by combining all the ingredients for your naan dough in the mixer bowl. Use the dough hook attachment. Begin kneading on low speed for the first 2 minutes to bring the dough together. Then, increase the speed to medium and continue kneading for 8-10 minutes. The dough should become smooth, elastic, and slightly sticky. To test if the dough is ready, perform the windowpane test: take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, the gluten is sufficiently developed. If it tears easily, continue kneading for another minute or two and test again. Over-kneading can also be a problem, resulting in tough naan, so keep a close eye on the dough's texture.
Pro Tip:
If your naan dough seems too dry during kneading, add a teaspoon of water at a time until it reaches the desired consistency. Conversely, if it's too sticky, add a teaspoon of flour at a time.