I made Naan Bread today for the first time using a recipe based on a recipe from OnceUponAChef. I am very happy with the end result of light and fluffy Naan that complemented the chickpea curry.
Homemade Naan
What you need: 1 tsp active dry yeast 3 tsp sugar 2 cups AP flour 1 tsp kosher salt 3 tbsp plain Greek yogurt 2 tbsp extra virgin olive oil 2 tbsp melted salted butter, for brushing on finished naans
What to do: In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with ¾ cup warm water. Let it sit until frothy, about 10 minutes. In a large bowl, whisk together the remaining 2 tsp of sugar, flour and salt and set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading. Lightly oil a bowl with olive oil a large bowl. Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for upto 3 hours, or until about doubled in size. Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn’t stick. Roll each portion of dough in the bowl of flour to keep them from sticking. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it must be rolled out thin). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go. Serve warm. Note: To keep the cooked naans warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
