I’m excited!! I love naan, but if I were to order it at my favorite Indian restaurant as much as I wanted it, half my bill would be dedicated to just the bread. Well, today was my lucky day, because I taught myself how to make it! My head is spinning from the savings! It will economize at least $23.27 throughout my lifetime! Staggering.
To be honest, I didn’t do much research on how to make naan. I had a pan full of Vegetable Coconut Korma (my latest post on babble) on the stove, just waiting to be eaten this afternoon, and I didn’t want to get too fussy about how to make it perfectly authentic. I really just wanted something for dipping in the sauce. Since the first two recipes I googled mentioned yogurt and ghee, I used those ingredients as a starting point, and made up my recipe from there.
Ghee is actually clarified butter, which is easy enough, but like I said, I just wanted to get the bread made, so all I did was microwave a few tablespoons of regular butter. I didn’t bother skimming off the milk solids. I figured there were plenty of milk solids in the yogurt, so there was no need to use actual clarified butter. We don’t buy a lot of plain yogurt chez nous, so I simply used vanilla yogurt, and then skipped adding any sugar to the recipe. If you have plain yogurt instead of vanilla yogurt, add about a tablespoon of sugar or honey to the dough.
4 cups unbleached all-purpose flour
1 scant tablespoon yeast (1 package)
1 cup warm water
1/4 cup vanilla yogurt (or plain plus a tablespoon sugar)
1 teaspoon kosher salt
4 tablespoons salted butter, melted
1. Place the flour in a large bowl. In a small bowl or liquid cup measure, combine yeast, water, and yogurt (and sugar, if using). Allow to bubble for about 5 minutes (If there are no signs of bubbles, your yeast is probably bad, so throw it out and start over with new yeast). Pour yeast and liquid into the flour, add in salt and 3 tablespoons of butter. Mix by hand or with dough hooks for 5 minutes, or until dough is smooth and elastic. Cover and place in a warm spot until doubled in bulk.
2. Place a pizza stone in the center rack of the oven and preheat to 500 degrees. Pull dough off in a piece the size of a small apple. Using flour as needed, roll out dough into thin, teardrop shape. Brush with melted butter. Place, butter side down, on pizza stone. Bake for 5 minutes, or until bubbles form on the surface. Flip, and bake for 2 minutes more. Remove from oven and brush with more butter. Serve with your favorite Indian dish.