Naan is a type of flat bread, like pita, but softer. I have been looking for a good recipe for Naan for awhile. We love it at our favorite Indian restraunt ‘Taste of Punjab’, but I have not been able to find a good recipe for it in the past. I saw this one on the Kitchen Cafe blog (thanks Melanie!) last week, and gave it a try. It was FANTASTIC!!! My children absolutely loved it. It really was awesome–yum! I can’t wait to make it again!
submitted by Melanie
14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1/2 cup plain lowfat yogurt
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast.
In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny.
Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
Remove the naan and lay on a board. You can lightly brush with melted butter or garlic butter, or just enjoy them plain. I served this with a yummy curry. I think it would be great dunked in a lentil soup too. I will post my favorite recipes for those dishes soon!