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Ingredients
- 11 ounces (2 cups plus two tablespoons) all-purpose flour
- 1 teaspoon instant yeast
- a generous pinch of baking powder
- 1-2 teaspoons sugar
- 1 teaspoon salt
- 4 ounces (1/2 cup) milk (room temperature)
- 4 ounces (1/2 cup) yogurt (room temperature)
- 1 ounce (2 tablespoons) olive oil
- More oil and coarse salt for a topping
Preparation
Step 1
Combine the flour, yeast, salt, baking powder (a modern touch which gives naan a little extra body) and sugar in the bowl of a mixer fitted with a paddle. Why do I favor a machine here? Because you can make a wetter dough more easily with one, and I like a wetter naan dough as it creates bigger bubbles, i.e. a more open crumb.
Combine the yogurt and the milk. Plop. Use skim milk and nonfat yogurt for a leaner, more pita-like naan, whole milk and a full-fat Greek or Middle Eastern yogurt for a more tender and more flavorful end product. Some people like an egg in the wet mix for more body. If that’s you, make sure to subtract 1.75 ounces of liquid.
Add in the oil and stir it all together.
Combine the wet with the dry.
Mix until the dough starts to come together, then switch to the dough hook.
Until it’s like so…about doubled. Preheat your oven as high as it will go: 500 degrees Fahrenheit or 550 if your goes that high.
Naan present some of the same challenges pizzas do: how to cook both the top and bottom to charred deliciousness in a home oven? It’s a bit of a dilemma given that both types of flat bread are traditionally baked in extremely hot wood or coal ovens (a tandoor in the case of naan, a wood oven in the case of pizza). This technique, that combines a hot oven with the broiler, is my preferred solution. Alternately you can grill naan or fry them in a cast iron skillet, both popular techniques. You’ll need:
In a large bowl or the bowl of a mixer fitted with a paddle (beater) combine all the dry ingredients and stir them to combine. Combine the milk, yogurt and oil in a a small bowl or a measure, and stir them to combine. Add the milk mixture to the flour mixture and turn the machine on to medium-low. Mix until the dough starts to come together, then switch to the dough hook and knead for 4-6 minutes until a soft, smooth and somewhat sticky dough is formed. Transfer the dough to a lightly oiled bowl and let it rise until doubled, 2-3 hours.
When the dough has risen, preheat the oven to 500 degrees Fahrenheit and set a rack in the upper third of the oven. Divide the dough into six portions of equal size. Using a pin, roll the balls out into an oblong shape, about 8 inches long. If you wish you can tug them into the traditional teardrop shape, though it’s not strictly necessary. Transfer as many will fit onto a lightly greased sheet pan and reserve the rest for a second baking.