Naan

By DrChef

From Caucasus through the Punjab region of northwest India and beyond, all serve these leavened breads. Traditionally cooked in a very hot clay oven known as a tandoor, naan are usually eaten with dry meat or vegetable dishes, such as tandoori.

Ingredients

• VARIATIONS:
• 2 C unbleached white bread flour
• 1/2 t salt
• 1/2 oz fresh yeast
• 4 T lukewarm milk
• 1 T vegetable oil
• 2 T plain yogurt
• 1 egg
• 2-3 T melted ghee or butter, for brushing
• Spicy Naan: add 1 t each ground coriander and cumin to flour in step 1. If you like extra fire, add 1/2 -1 t hot chile powder.
• Cardamom Naan: lightly crush seeds from 4 green cardamom pods and add to flour in step 1.
• Poppy seed Naan: brush rolled out naan with ghee and sprinkle with seeds. Press lightly to make sure they stick.
• Peppered Naan: brush rolled out naan with ghee and dust generously with coarsely ground black pepper.
• Onion Naan: add 1/2 C finely chopped onion to dough in step 2. May need to reduce amount of egg if onion is very moist to prevent making dough too soft.
• Whole wheat Naan: substitute whole wheat flour for some or all of the white flour.

Details

Servings 3

Preparation

Step 1

1. Sift flour and salt together into large bowl. In smaller bowl, cream yeast with milk. Set aside for 15 minutes.
2. Add yeast mixture, oil, yogurt and egg to flour and mix to a soft dough.
3. Turn out onto lightly floured surface and knead for 10 minutes until smooth and elastic. Place into lightly oiled bowl, cover with oiled plastic wrap and let rise, in warm place, for 45 minutes, or until doubled in bulk.
4. Preheat oven to its highest setting, at least 450 F. Place 3 heavy baking sheets into oven to heat.
5. Turn dough out onto lightly floured surface and punch down. Divide into 3 equal pieces and shape into balls.
6. Cover tow of the balls with oiled wrap and roll out third into a teardrop shape about 10" long, 5" wide with thickness 1/4-1/3".
7. Preheat broiler on highest setting. Meanwhile, place naan on hot sheets and bake for 3-4 minutes, or until puffed up.
8. Remove naan from oven and place under hot broiler for a few seconds, or until top of naan browns slightly. Wrap cooked naan in dish towel to keep warm while rolling out and cooking remaining naan. Brush with melted ghee or butter and serve warm.
TIP: preheat oven and sheets for at least 10 minutes before baking. Preheat broiler while naan are baking.