Naan

Ooohhhh Naan.  If you haven't had Naan, it is Indian flatbread that is similar to a pita.  It's very soft and extremely delicious and addicting!  My husband goes to school with a lot of Indian students and asked one of them for a recipe.  She suggested this one.  It takes some time for all the rising, but it's not too hard to put together and makes a wonderful addition to an Indian meal!  There are lots of variations you can try - some with garlic, herbs, even potato, but this is just a basic.  I did add a little parsley on top of a few, but nothing too crazy.  Enjoy!



It helps if you have a 900 degree Tandoor oven, but since most of us don't, this recipe has a stove-top and an oven method (with a pizza stone) that make for good substitutes. :)

Naan

4 c. all-purpose flour
1.5 tsp. salt
1 tsp. sugar
2.5 tsp. active dry yeast
1/2 c. warm water
5 T. olive oil or ghee (clarified butter)
1/8 tsp. baking soda
1 cup or 10-12 heaping tablespoons plain yogurt

few T. of water, as needed
ghee or melted butter to brush on top
spices (like cumin, sesame) or herbs, dried or fresh (optional)

Dissolve the sugar in warm water.  Stir in the yeast until dissolved.  Cover and set aside for 10 minutes until the yeast begins to froth and rise.

In a large bowl or the bowl of a stand mixer, sift together flour, salt, and baking soda.  Add yogurt, 5 T. oil or ghee, and yeast mixture.

With a stand mixer, or with your hands, knead ingredients until they form a soft dough.  If you think you need more water, add a couple tablespoons more, just enough to make a soft dough, not a sticky dough.  Flour a flat surface and knead about 5 minutes until smooth and stretchy (or do this in your mixer for a couple minutes).

Place the dough in a lightly greased bowl, cover with a towel, and let rise until double, about 2-4 hours.  Punch down, knead again for 3-4 minutes and divide into 8 equal parts (you can just slice it into triangles or divide with your hands).  Cover and let rise again 30-45 minutes.

Take one portion onto a floured surface, sprinkle with flour, and roll out into and oval/tear-drop shape, about 6-8 inches long.  Do not roll back and forth.  Stretch the dough as you roll out from the center.

If desired, sprinkle the top with spices or herbs, gently pressing down with the rolling pin so the stick.

Brush the other side of the Naan with water.

SKILLET METHOD: (this worked well for me)

Heat a thick-bottomed skillet, preferably cast-iron until very hot.  Place the Naan wet side down on the skillet and cover with a lid.  Reduce the heat a tiny bit and allow it to cook for 30-45 seconds.  The underside will be golden brown and will release easily.  You will see bubbles all over the surface.

Reduce the heat to medium, uncover, and cook another 30 seconds.  Flip the Naan and cook on the other side, pressing down with spatula as it puffs, golden brown with a few charred spots.  OR, if you have a gas stove, flip and cook the other side directly onto the flame (remove the skillet) until a few charred spots appear.

Remove from heat and brush with ghee/butter.

Stack them, keep them covered in aluminum foil and wrap the package with a kitchen towel to keep them warm.

OVEN METHOD:

Preheat pizza stone in oven to 425 degrees.  Place as many Naan pieces on the stone as will fit with the wet side down.  Cook for about 2 minutes.  The top will be light golden brown and the Naan might start to puff.  Flip the Naans over, cook for another 2 minutes.  If you want it lightly charred, set oven to broil and cook until the top starts getting charred, about 30 seconds to 1 minute.

Remove Naans, and brush with ghee or butter.

Stack them, keep them covered in aluminum foil and wrap the package with a kitchen towel to keep them warm.

Source: eCurry