- 1/2 teaspoon active dry yeast
- 1/3 cup lukewarm water
- 1/2 cup milk
- 1 tablespoon butter
- About 2 1/4 cups all-purpose flour
- Scant teaspoon kosher salt
- 1 to 2 teaspoons oil
- Melted butter or ghee, for brushing (optional)
Prep time: 15 min, plus 45 minutes stand-time
Cook time: 15 min
Total time: 30 min
In a small bowl, sprinkle the yeast over the water and let it stand until the yeast sinks. Warm the milk and butter in a small saucepan to about baby-bottle temperature; turn off the heat and let the mixture stand until the butter melts.
Put 2 cups flour and the salt in a food processor. With the motor running, add the milk mixture through the feed tube, then add the yeast mixture. Process until the mixture forms a dough that cleans the sides of the bowl; add a tablespoon or two of flour if needed. Turn the dough out onto a lightly floured surface and knead by hand for a minute or two until smooth and not too sticky. Oil a medium bowl, put the ball of dough in the bowl and turn to coat the dough with oil. Cover and let it stand 30 to 45 minutes. The dough may not double in size, but it should rise noticeably.
Punch down the dough and divide it into 8 pieces. Preheat a griddle or heavy skillet over medium heat. Gently stretch and roll a piece of dough out into a 7-inch circle and lay it on the griddle. (When you pick it up off the board, it will likely stretch a bit into an irregular oval, which is fine.) Cook on the griddle until the underside is well speckled with golden brown, about 1 minute; turn and continue baking until nicely browned on the second side, another minute or so.
Continue with the remaining pieces of dough, transferring the naan to a platter or cloth-lined basket as they are done. Brush the hot breads with a little butter or ghee, if you like a richer, shinier bread. Serve immediately.
Good to know
These tender flatbreads are typically baked right on the walls of the clay tandoor oven in an Indian restaurant, but you can make them on a griddle at home. The yeasted dough here is not typical, but it eliminates the long resting period in traditional recipes, allowing you to serve them within an hour after you begin.
1. Leftover naan can be frozen; skip the final buttering, cool on a wire rack and then freeze on the same rack, transferring them to a plastic bag when frozen. Reheat on a griddle before serving.
Naan are easily varied with herbs and spices. Try adding 2 tablespoons sliced green onions or dill or 1/2 teaspoon ground cumin to the dough before the final kneading.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: Lew Robertson/Jupiterimages