Naan
Soft yogurt-enriched flatbread cooked on a screaming-hot cast iron pan so it blisters and puffs in under two minutes, then brushed with melted butter and cilantro.
- 1
Whisk the flour, sugar, yeast, salt and baking powder in a large bowl. Add the yogurt, the warm milk (about 110°F) and the oil, and stir to a rough dough.
- 2
Knead on a lightly floured counter for 8 minutes, until smooth and slightly tacky and a poked indent springs back slowly.
- 3
Cover and proof in a warm spot for 1 1/2 hours, until doubled and an indent poked into the dough springs back only part of the way.
- 4
Divide into 8 pieces, roll each into a ball, cover with a towel and rest 15 minutes so the gluten relaxes.
- 5
Set a cast iron skillet over high heat for 5 minutes, until a flicked drop of water skitters and vanishes at once.
- 6
Roll one ball into a teardrop about 8 inches long and 1/4 inch thick. Keep the rest covered.
- 7
Lay the dough in the dry pan. Cook 1 to 2 minutes, until large bubbles rise and the underside is charred in spots, then flip and cook 1 minute more.
- 8
Brush the hot naan with melted butter, scatter with cilantro, and stack under a towel to stay soft. Repeat with the remaining dough.
Ingredients
- 3 cups all-purpose flour (390 g)
- 2 teaspoons sugar
- 1 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup plain whole-milk yogurt
- 3/4 cup warm milk
- 2 tablespoons vegetable oil
- 3 tablespoons butter, melted
- 1 tablespoon chopped fresh cilantro
Instructions
- 1
Whisk the flour, sugar, yeast, salt and baking powder in a large bowl. Add the yogurt, the warm milk (about 110°F) and the oil, and stir to a rough dough.
- 2
Knead on a lightly floured counter for 8 minutes, until smooth and slightly tacky and a poked indent springs back slowly.
- 3
Cover and proof in a warm spot for 1 1/2 hours, until doubled and an indent poked into the dough springs back only part of the way.
- 4
Divide into 8 pieces, roll each into a ball, cover with a towel and rest 15 minutes so the gluten relaxes.
- 5
Set a cast iron skillet over high heat for 5 minutes, until a flicked drop of water skitters and vanishes at once.
- 6
Roll one ball into a teardrop about 8 inches long and 1/4 inch thick. Keep the rest covered.
- 7
Lay the dough in the dry pan. Cook 1 to 2 minutes, until large bubbles rise and the underside is charred in spots, then flip and cook 1 minute more.
- 8
Brush the hot naan with melted butter, scatter with cilantro, and stack under a towel to stay soft. Repeat with the remaining dough.