Not quite the naan you get at an Indian restaurant, but close. Adapted from NY Times recipes combined with another recipe.

1 envelope or 2 1/2 teaspoons dry yeast
1 tablespoon sugar
41/2 to 5 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons milk
2 tablespoons plain yogurt
1 large egg, lightly beaten
2 tablespoons vegetable oil, more for the bowl
3 tablespoons ghee or melted unsalted butter

sprinkle on top
chopped fresh cilantro (or dried)
onion seeds

Combine the yeast, sugar and 1/4 cup wrist temp water. Let stand until foamy, 5 to 10 minutes.

Combine 4 1/2 cups flour, the salt and baking powder. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 more cup warm water. Knead dough until smooth and elastic. Dough should be soft but not too sticky. Add flour as needed. Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with waxed paper. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.

Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
If you have one, place a pizza stone on the bottom rack or your oven and heat oven to 450 degrees. Or use your barbecue grill, set it up for direct grilling and heat to medium-high.

Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.

If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, sprinkle with blend of cilantro and onion seeds, and place in a cloth-lined basket for serving. Repeat with remaining dough.

If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter, sprinkle with blend of cilantro and onion seeds and serve warm.


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