Created on 8/20/2022
Ingredients:
- 1 1/2 cup unbleached all-purpose flour
- 3/4 cup unbleached bread flour
- 1/2 cup + 2 tablespoons warm water
- 5 tablespoons full fat, plan greek yogurt
- 2 tablespoons melted butter
- 1 1/2 teaspoon instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
OPTIONAL INGREDIENTS
- 2 tablespoons melted butter
- 1/4 cup cilantro
- 1/4 parmesan cheese
- 5 large garlic cloves, chopped
Instructions
Step One: Measure the flour as precisely as you can. Scrape off the excess from the top of the measuring cup. In a large bowl or the bowl of a stand mixer, combine all the dough ingredients and mix until shaggy. Knead the dough until it’s smooth, bouncy, and slightly tacky
Step Two: Place the dough in a greased bowl, cover, and let it rise until doubled, about 50 to 60 minutes
Step Three: Divide the dough into eight equal pieces. Shape each into a ball, cover, and let rest for 20 minutes
Step Four: While the dough is resting, preheat a cast iron pan over medium-high heat, or an electric griddle to medium-high
Step Five: On a lightly floured surface, hand stretch or use a rolling pin to roll each ball into a 6” round or 7″ oblong, for thicker naan; or an 8″ round or 10” oblong, for thinner naan. Keep the other pieces covered while working
Step Six: Once the pan or griddle is hot, cook the naan for 30 to 40 seconds, until bubbles form on the top side and the underside browns. Flip it over to brown the other side for 40 to 50 seconds, checking regularly to ensure doneness
Step Seven: Remove the bread from the pan, and brush with melted ghee or butter. Sprinkle with seeds and cilantro, if desired. Repeat with the remaining pieces of dough. Keep the finished naan in a warm oven (200°F), or wrap in foil until ready to serve
Step Eight: Add optional ingredients. My favorite is garlic, parmesan and cilantro
Step Nine: Store naan, well wrapped, at room temperature for two days; freeze for longer storage.
Notes: Serve this along with Indian Chicken Curry for a complete meal.