What's the the ideal kneading time for naan using a mixer?

Question

Find the optimal mixer kneading time for elastic and soft naan dough.

Answer 1

The ideal kneading time for naan dough using a stand mixer is typically 6-8 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 the dough, which gives naan its characteristic chewy texture. When using a stand mixer, the process is much faster and more efficient than hand kneading. Here's a breakdown:

1. Combine Ingredients: Start by combining all the naan dough ingredients (flour, yeast, sugar, salt, yogurt, oil, and water) in the mixer bowl.

2. Initial Mix: Use the dough hook attachment and mix on low speed for about 1-2 minutes until the ingredients are roughly combined.

3. Kneading: Increase the speed to medium and knead for 6-8 minutes. The dough should pull away from the sides of the bowl and form a smooth, elastic ball.

4. Check the Dough: After kneading, check the dough's consistency. It should be soft, slightly sticky, and pass the windowpane test (you should be able to stretch a small piece of dough thin enough to see light through it without tearing).

5. Adjust if Needed: If the dough is too sticky, add a tablespoon of flour at a time and knead for another minute. If it's too dry, add a teaspoon of water at a time. The goal is a soft, manageable dough.

Pro Tip:

Avoid over-kneading the dough, as this can result in tough naan. Keep a close eye on the dough's texture and stop kneading as soon as it reaches the desired consistency.