Naan
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
42
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Ghee (melted)1 tsp
Active Dry Yeast1 tsp
Sugar1 cup
Water (120 ml warm)1.5 tsps
Kosher Salt (medium-grain)Directions:
1
Grease a large bowl lightly with ghee
2
In a small bowl, stir the yeast and a pinch of the sugar into the water
3
Set aside for 3 to 5 minutes, at which point the mixture should look foamy
4
If it isn’t, wait for another minute, and if it is still without activity, start again with fresh yeast
5
In a bowl, whisk together the flours, salt, and remaining sugar
6
Make a well in the center of the dry ingredients, as if making a small volcano
7
Whisk the yogurt into the yeast mixture, then pour the yeast-water mixture into the middle of the dry ingredients (or crater, to continue the metaphor)
8
With a fork, slowly bring the walls of the well into the liquid a little at a time, until all the liquid is incorporated but some loose flour remains
9
Turn the whole bowl out onto a clean work surface
10
Knead the dough until it is a satiny lump, 5 to 8 minutes
11
If the dough is too sticky to handle at any point, dust with flour
12
Place the dough in the ghee-slicked bowl and cover with a damp, lint-free kitchen towel to rest at room temperature until doubled in bulk, 3 to 4 hours
13
(At this point, the dough can be covered in plastic wrap and refrigerated for up to 2 days
14
Take chilled dough out of the fridge 30 minutes before using
15
) Preheat an oven to 200°F (95°C) with an ovenproof serving dish on the rack set in the middle
16
Turn the dough out onto a work surface
17
Divide the dough into 8 equal portions
18
Shape each piece into a tight ball by rolling between your cupped hand and a work surface
19
Re-cover with your towel and leave the dough to relax, at least 5 and up to 10 minutes
20
Preheat a large cast-iron skillet or nonstick pan over medium-high heat
21
Take one piece of dough and place in the center of a lightly floured work surface, keeping the rest of the balls covered
22
Use a rolling pin to flatten the dough into a round approximately 1/8 inch (3 mm) thick
23
If desired, pull on one side of the circle to form the traditional teardrop shape
24
If ever the dough resists rolling and springs back, move on and shape another ball of dough, then return to the first when finished
25
Once shaped, brush the dough with water and, if using, press any desired seasonings into the surface
26
Set the dough into the hot pan, wet side down, and brush the now-exposed dry side of the dough with a little water
27
Cover and cook, undisturbed, until bubbles form on the top of the dough, and the underside is speckled and brown, 2 to 3 minutes
28
Flip the naan and press with a folded kitchen towel to flatten any large bubbles
29
Replace the lid and cook until the underside is as browned as the top, 1 to 2 minutes more, then flip back over and brush with melted ghee
30
Keep the naan warm in the oven as the remaining dough is shaped and cooked
31
The naan are best eaten right away but can be stored at room temperature for 1 day
32
Rewarm in a low oven, wrapped in foil
33
Garnish with the cilantro
34
Grease a large bowl lightly with ghee
35
In a small bowl, stir the yeast and a pinch of the sugar into the water
36
Set aside for 3 to 5 minutes, at which point the mixture should look foamy
37
If it isn’t, wait for another minute, and if it is still without activity, start again with fresh yeast
38
In a bowl, whisk together the flours, salt, and remaining sugar
39
Make a well in the center of the dry ingredients, as if making a small volcano
40
Whisk the yogurt into the yeast mixture, then pour the yeast-water mixture into the middle of the dry ingredients (or crater, to continue the metaphor)
41
With a fork, slowly bring the walls of the well into the liquid a little at a time, until all the liquid is incorporated but some loose flour remains
42
Turn the whole bowl out onto a clean work surface
43
Knead the dough until it is a satiny lump, 5 to 8 minutes
44
If the dough is too sticky to handle at any point, dust with flour
45
Place the dough in the ghee-slicked bowl and cover with a damp, lint-free kitchen towel to rest at room temperature until doubled in bulk, 3 to 4 hours
46
(At this point, the dough can be covered in plastic wrap and refrigerated for up to 2 days
47
Take chilled dough out of the fridge 30 minutes before using
48
) Preheat an oven to 200°F (95°C) with an ovenproof serving dish on the rack set in the middle
49
Turn the dough out onto a work surface
50
Divide the dough into 8 equal portions
51
Shape each piece into a tight ball by rolling between your cupped hand and a work surface
52
Re-cover with your towel and leave the dough to relax, at least 5 and up to 10 minutes
53
Preheat a large cast-iron skillet or nonstick pan over medium-high heat
54
Take one piece of dough and place in the center of a lightly floured work surface, keeping the rest of the balls covered
55
Use a rolling pin to flatten the dough into a round approximately 1/8 inch (3 mm) thick
56
If desired, pull on one side of the circle to form the traditional teardrop shape
57
If ever the dough resists rolling and springs back, move on and shape another ball of dough, then return to the first when finished
58
Once shaped, brush the dough with water and, if using, press any desired seasonings into the surface
59
Set the dough into the hot pan, wet side down, and brush the now-exposed dry side of the dough with a little water
60
Cover and cook, undisturbed, until bubbles form on the top of the dough, and the underside is speckled and brown, 2 to 3 minutes
61
Flip the naan and press with a folded kitchen towel to flatten any large bubbles
62
Replace the lid and cook until the underside is as browned as the top, 1 to 2 minutes more, then flip back over and brush with melted ghee
63
Keep the naan warm in the oven as the remaining dough is shaped and cooked
64
The naan are best eaten right away but can be stored at room temperature for 1 day
65
Rewarm in a low oven, wrapped in foil
66
Garnish with the cilantro
67
For Quick-Rise Naan Omit the yeast
68
Stir 3/4 cup (175 ml) milk with the yogurt instead of using water
69
Whisk together the flours, salt, and sugar as above, adding 1 teaspoon baking powder and a generous 3/4 teaspoon baking soda to the mix
70
Stir the wet ingredients into the dry ingredients to form a dough
71
Knead, cover with a damp kitchen towel, and let rest at room temperature for 1 hour before shaping and cooking as above
72
Omit the yeast
73
Stir 3/4 cup (175 ml) milk with the yogurt instead of using water
74
Whisk together the flours, salt, and sugar as above, adding 1 teaspoon baking powder and a generous 3/4 teaspoon baking soda to the mix
75
Stir the wet ingredients into the dry ingredients to form a dough
76
Knead, cover with a damp kitchen towel, and let rest at room temperature for 1 hour before shaping and cooking as above