Friday, August 19, 2011


This is one of our favorite recipes, although I must confess it's not on the menu much these days since I'm spending my afternoons reading Library Science homework instead of cooking dinner :-). Naan aren't hard to make, but they do require rolling out which takes some time.

~from How to Cook Everything, 10th ann edition

  • 2 t. instant yeast (same as bread machine or rapid rise)
  • 2 T. milk
  • 2 T. yogurt
  • 1 T. sugar
  • 3.5 c. all-purpose flour plus 1/2 c. whole wheat (can use all all-purpose), plus extra to roll out dough
  • 1 egg
  • 2 t. salt
  • 4 T. butter, melted and still warm (do this when ready to bake)

  1. Stir together yeast, milk, yogurt, and sugar in a bowl; set aside.
  2. Combine flour, egg, and salt in a food processor. Turn machine on and add yeast mixture through feed tube.
  3. Process for about 30 seconds, adding 1.5 cups water a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is dry add another tablespoon of water and process for another 10 seconds. If too wet, add a little more flour.
  4. Turn dough onto floured surface and knead by hand for a few seconds to form smooth, round ball. Put dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled (1-2 hours). (You can let it rise 8 hours or so in fridge)
  5. Put baking sheet (preferably, a stone) on a rack on lowest shelf of your oven; heat oven to 500 degrees. Punch dough down and, using as much flour as necessary to keep dough from sticking to board or hands, roll it into a snake, then tear the snake into 12 equal-sized balls. Let rest for 10 minutes covered with plastic wrap or damp towel.
  6. Roll out one ball into an oval roughly 6-8 inches long and 3-4 inches wide. Open oven door, grab dough, one hand on each end of the oval, and toss it onto the baking sheet or stone. Close oven door and flip naan after 3 minutes. Naan is ready when it's puffed, mottled, and browned around the edges, 6-8 minutes. You can cook as many naan as will comfortably fit--I use a pizza stone and can fit 3-4 on there at a time.
  7. Wrap freshly baked naan in kitchen towel to keep them warm and pliable. Serve asap and spread with melted butter. (I make my towel slightly damp to help soften them).
Makes 12 naan

No comments: