Naan bread is a traditional Indian flatbread that is traditionally cooked in a tandoor oven.
It is characterized by its flat shape and amazing flavor. Naan can be topped with ghee, or butter, garlic, cilantro, or even stuff with onions or potatoes.
Naan Bread
Ingredients
4 cups all-purpose white flour + more dusting
½ cup warm milk
1 large egg lightly beaten
1 teaspoon salt
2 teaspoons sugar
1 teaspoon baking powder
1 package of fast acting dry yeast (or 2 ¼ teaspoons)
3 tablespoons canola oil, plus more for brushing
½ cup plain greek yogurt
3 tablespoons warm water
2 tablespoons butter
Directions
1) In a small bowl, dissolve yeast into 3 tablespoons of the warm* (not too hot or it will kill the yeast) milk. Stir in 1 teaspoon of the sugar, and leave to rest in a warm place for 10 minutes or until frothy.
2) In a large bowl, or standing mixer, lightly beat the yogurt, remaining sugar and milk, the egg, baking powder, and 3 tablespoons oil and salt.
3) Stir in the yeast mixture and mix well.
4) Slowly mix in 4 cups of flour. Add water 1 tablespoon at a time up to 3 tablespoons.
5) Knead well for about 10 minutes by hand for 3-5 minutes with a mixer, or until the dough is smooth.
6) Place in a large bowl, and cover with a damp cloth for 2-3 hours for the dough to rise.
After the dough has risen:
1) Punch down the dough. Knead the dough again for one minute, then divide the dough into about 8-10 equal balls. Flatten the balls one at a time, keeping the rest covered. Dust the work surface with flour and roll out the naan into 8-9 inch circles. Brush the naan with a little oil on both sides.
Do all the naan the same way.
Cooking the Naan on the stove top.
1) Drizzle a little vegetable oil, just enough to coat the bottom of the pan in a large skillet over medium heat.
2) Once the pan is well heated, rolled out naan one at a time on the skillet. Cook 2-3 minutes per side until golden brown spots show.
3) Remove from skillet and immediately brush with salted butter on top of the naan.
You can also top with minced garlic and cilantro.
Cut the naan in half and serve hot with any gravy dish.
