Thursday, February 2, 2012


This recent flourish of Indian dishes began with the Dal.  Of course, the Dal needed a friend.  So, I made the Samosas, and not to be outdone I decided to make Naan.  I am not sure that last sentence makes sense, but I don't care because now I am blinded with desire to eat Indian food. 

This time, my search for a Naan recipe began and ended on the King Arthur website.  See, I learn fast. As has been the case every other time I have consulted the King Arthur site, this bread was a winner.  I made only the most minor of changes to the core of the recipe and that is only to reflect my choice of yeast.  Additionally, the original recipe called for topping the Naan with seeds, I however chose to top our Naan with Garlic.  You may top your Naan as you desire, or leave it plain.

I do wish that I had attempted to make Ghee for this recipe.  Ghee is a clarified butter commonly found in Indian cuisine.  I should have tried, but in the end I opted for the easy route and used basic melted butter.  Perhaps next time, I will be more brave. 

Regardless of how to top it, this is recipe is a tasty, and easy way to add Naan to any Indian inspired meals. 

The Ingredients
 2 teaspoons active dry yeast
2 teaspoons sugar
3/4 cup milk, slightly warm
4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup plain Greek Yogurt
2 tablespoons melted butter (or ghee)
 1 large egg

The Tools
Stand mixer
large bowl for rising the dough
plastic wrap
silicon mat for working with the dough
baking stone or parchment paper lined baking sheet

The Instructions

Place the warm milk in the bowl of a stand mixer

Add the yeast and the sugar to the milk

Whisk the milk, yeast and sugar together and let sit for 5 minutes.  While this sits, preheat the oven to 200°.  Once the oven comes up to temp, TURN IT OFF, this will create a warm place for your dough to rise. 

At the end of the 5 minutes the yeast/milk mixture will be bubbly and alive, like a 15 year old cheerleader on meth.

Add the flour to the yeast mixture

Add the salt

Then, add the baking powder

Then, the melted butter

Then, the yogurt

Last, but not least add the egg

Place the mixing bowl back on the mixing stand and using the paddle mixer, combine all the ingredients on low speed. 

Add the dough hook

With mixer still on low, use the dough hook to kneed the dough

Kneed for about 7 minutes or until the dough becomes a well formed ball.

^^ A well formed ball ^^

Transfer the dough to a greased bowl and cover it with plastic wrap.  Place the dough in a warm oven, but be certain that the oven is turned off.  Allow the dough to rise for 1-2 hours or until it has doubled in size. 

^^ Ooooo Big Dough^^

Divide the dough into four oval disks, place them on a silicon mat, cover them with plastic wrap and allow them to rise again at room temperature for 15 minutes.

Roll the oval disks out and shape them into a teardrop.  While you wait, preheat your oven to 475°.  If you are using a baking stone, place the stone in the oven as it preheats.  If you are using a baking sheet, line it with parchment paper.

Cover the rolled out dough with plastic wrap and allow them to rest for 5 minutes. 

Place the dough onto the preheated baking stone and bake the bread for 2 minutes on each side.  I only own one baking stone, so I did my Naan in shifts.  If you are using a baking sheet, place all four loaves (if able) on the sheet and bake them for 8 minutes. 

Combine some minced garlic with melted butter or Ghee and brush the bread.  Serve warm and enjoy!

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