Indian Flatbread (Naan)

By lorik

This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking.

Ingredients

• Variation (Garlic herb Naan):
• 1/2 cup ice water
• 1/3 cup plain whole-milk yogurt
• 3 tablespoons plus 1 teaspoon vegetable oil
• 1 large egg yolk
• 2 cups (10 ounces) all-purpose flour
• 1 1/4 teaspoons sugar
• 1/2 teaspoon instant or rapid-rise yeast
• 1 1/4 teaspoons salt
• 1 1/2 tablespoons unsalted butter, melted
• Servings: Makes about 2 lb. dough
• 2 garlic cloves, finely chopped
• 2/3 cup chopped mixed tender herbs (such as parsley, mint, chives, 
and/or cilantro)
• 1 tablespoon kosher salt
• 1 teaspoon finely grated lemon zest
• 4 cups all-purpose flour, plus more for surface
• 1 teaspoon sugar
• 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
• 2/3 cup buttermilk
• Vegetable oil (for bowl)

Details

Servings 4
Adapted from americastestkitchen.com

Preparation

Step 1

1. In measuring cup or small bowl, combine water, yogurt, 3 tablespoons oil, and egg yolk. Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

2. Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Transfer dough to lightly floured work surface and knead until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 16 to 24 hours.

3. Adjust oven rack to middle position and heat oven to 200 degrees. Place heatproof plate on rack. Transfer dough to lightly floured work surface and divide into 4 equal pieces. Shape each piece into smooth, tight ball. Place dough balls on lightly oiled baking sheet, at least 2 inches apart; cover loosely with plastic coated with vegetable oil spray. Let stand for 15 to 20 minutes.

4. Transfer 1 ball to lightly floured work surface and sprinkle with flour. Using hands and rolling pin, press and roll piece of dough into 9-inch round of even thickness, sprinkling dough and work surface with flour as needed to prevent sticking. Using fork, poke entire surface of round 20 to 25 times. Heat remaining 1 teaspoon oil in 12-inch cast-iron skillet over medium heat until shimmering. Wipe oil out of skillet completely with paper towels. Mist top of dough lightly with water. Place dough in pan, moistened side down; mist top surface of dough with water; and cover. Cook until bottom is browned in spots across surface, 2 to 4 minutes. Flip naan, cover, and continue to cook on second side until lightly browned, 2 to 3 minutes. (If naan puffs up, gently poke with fork to deflate.) Flip naan, brush top with about 1 teaspoon melted butter, transfer to plate in oven, and cover plate tightly with aluminum foil. Repeat rolling and cooking remaining 3 dough balls. Once last naan is baked, serve immediately.

Variation:

Combine garlic, herbs, salt, lemon zest, and 4 cups flour in the bowl of a stand mixer fitted with dough hook. 

Combine sugar and 1⅓ cups warm (105°–110°) water in a small bowl. Sprinkle yeast over water and let sit until foamy (it will smell very yeasty!), 8–10 minutes. Stir in buttermilk. Add to dry ingredients and mix on medium speed until a smooth, wet dough forms, 5–7 minutes.

Transfer dough to a lightly oiled large bowl. Cover with plastic wrap and chill until at least doubled in size, 12–24 hours. (If the dough hasn’t quite doubled, let sit at room temperature 30–60 minutes.)

Gently punch down dough and turn out onto a very well-floured surface. Portion into four 3"–4"-diameter balls. Cover with a floured kitchen towel and let rise until pillowy and springy to the touch, 30–45 minutes.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.