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

Question

Discover how long to knead naan dough in a mixer to get the perfect soft, elastic texture every time.

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 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. Here's a breakdown:

1. Combine Ingredients: First, combine 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 Phase: 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 Dough Consistency: After kneading, check the dough's consistency. It should be soft, slightly sticky, and spring back when gently poked. If it's 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.
5. First Rise: Once the dough reaches the right consistency, place it in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Pro Tip:

Avoid over-kneading the dough, as this can result in tough naan. If the dough starts to climb up the dough hook, stop the mixer and scrape it down before continuing.