Naan

Description

This is an authentic Indian naan recipe that's broiled instead of pan-fried. I have made it many times. It goes well with Indian curry dishes that have a lot of gravy, such as butter chicken.

A leavened, oven-baked flatbread, typically teardrop-shaped and cooked in a tandoor or on a hot surface. It's known for its soft, slightly chewy texture and golden-brown spots. Naan is a staple in Indian cuisine and is often served with curries, dals, or other dishes

Ingredients

• ⅔ cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons plain yogurt
• ¼ cup ghee
• 2 teaspoons kalonji (onion seed)

Steps

1. Step 1 Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Step 2 Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
3. Step 3 Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
4. Step 4 Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.