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 naan dough, which gives it its characteristic elasticity and chewiness. When using a stand mixer, the process is much faster and more efficient than hand kneading. Here's a breakdown:

1. Ingredients Preparation: Ensure all your ingredients (flour, yeast, sugar, salt, yogurt, and water or milk) are measured accurately and at the correct temperature (lukewarm for liquids).
2. Initial Mixing: Combine all the ingredients in the mixer bowl. Use the dough hook attachment. Start on a low speed for about 1-2 minutes to bring the ingredients together. This prevents flour from flying everywhere.
3. Kneading Phase: Increase the speed to medium (usually speed 2 or 4, depending on your mixer). Knead the dough for 6-8 minutes. The dough should start to pull away from the sides of the bowl and form a smooth, elastic ball.
4. Checking for Doneness: After 6 minutes, check the dough's consistency. It should be smooth, slightly sticky, and elastic. You can perform the 'windowpane test' by stretching a small piece of dough. If you can stretch it thin enough to see light through it without tearing, the gluten is sufficiently developed. If it tears easily, knead for another minute or two.
5. Resting: Once kneaded, place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm place for at least 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 becomes too stiff or starts to climb up the dough hook, reduce the kneading time slightly in future batches.