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

Question

Find out how long to knead naan dough in a mixer for softness and elasticity.

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 kneading by hand. Here's a breakdown:

1. Combine Ingredients: Start by combining all the ingredients for your naan dough in the mixer bowl. This usually includes flour, yeast, sugar, salt, yogurt, and water or milk.

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

3. Kneading: Increase the speed to medium and knead for 6-8 minutes. The dough should start to 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.' To perform this 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 well-developed.

5. Adjust as 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 tablespoon of water or milk at a time. The goal is to achieve a smooth, elastic dough that is slightly tacky but not overly sticky.

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. Over-kneaded dough will be very stiff and difficult to stretch.