Naan

Naan is a popular Indian bread with a slightly sour flavor and an ultra-soft texture. Traditionally cooked in a scorching tandoor clay oven, you can recreate the deliciousness of naan at home using a regular oven. This recipe yields about 12 naan and takes approximately 2 hours to prepare, with most of the time dedicated to the dough rising. Naan is a perfect accompaniment to dal or any Indian meat dish. With its warm and buttery goodness, naan is sure to elevate your dining experience.

MAKES: About 12 naan

TIME: 2 hours, largely unattended

INGREDIENTS:

• 2 teaspoons instant yeast
• 2 tablespoons milk
• 2 tablespoons yogurt
• 1 tablespoon sugar
• 3 1/2 cups unbleached all-purpose flour plus 1/2 cup whole wheat flour or 4 cups all-purpose flour, plus additional flour for rolling out the dough
• 1 egg
• 2 teaspoons salt
• Neutral oil, like grapeseed or corn, for the bowl
• 4 tablespoons (1/2 stick) butter, melted and still warm

INSTRUCTIONS:

1. In a bowl, stir together the instant yeast, milk, yogurt, and sugar. Set aside.
2. In a food processor, combine the flour, egg, and salt. Turn on the machine and gradually add the yeast mixture through the feed tube.
3. Process for about 30 seconds, adding 1 1/2 cups of water a little at a time until the mixture forms a ball and becomes slightly sticky to the touch. If the dough is dry, add another tablespoon or two of water and process for an additional 10 seconds. If it’s too sticky, add flour one tablespoon at a time.
4. Transfer the dough onto a floured work surface and knead it by hand for a few seconds until you form a smooth, round ball.
5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise until it doubles in size, which usually takes 1 to 2 hours. If you’re in a hurry, you can reduce the rising time, or alternatively, let the dough rise in the refrigerator for up to 6 to 8 hours.
6. Preheat your oven to 500°F and place a baking sheet or stone on the lowest shelf.
7. Punch down the dough and divide it into 12 equal-size balls. Cover them with plastic wrap or a damp towel and let them rest for 10 minutes.
8. Roll out one ball into an oval shape, approximately 6 to 8 inches long and 3 to 4 inches wide, using enough flour to prevent sticking.
9. Open the oven door and gently tug the oval-shaped dough with both hands to shape it into a teardrop. Toss it onto the baking sheet or stone.
10. Close the oven door and flip the naan after 3 minutes. The naan is ready when it puffs up, becomes mottled, and browns around the edges, typically taking 6 to 8 minutes in total. You can cook as many naan as comfortably fit at once.
11. Wrap the freshly baked naan in a kitchen towel to keep them warm and pliable. Serve them as soon as possible, brushing one side with melted butter for extra flavor.

Enjoy the aromatic and delicious naan with your favorite Indian dishes or as a delightful snack on its own. The warm, soft texture and buttery goodness will leave you craving more.