Naan

Fluffy naan with a gentle chew and slight tang.

Naan

Makes 8

It took me a long time to get naan right. I’m not quite sure why it took so long but this recipe reaps the benefits of all my years of trials. The yogurt and whole wheat flour give the naan flavor while a touch of sugar doesn’t make the dough sweet but acts as a flavor enhancer along with the salt. When it comes to cooking, while you can cook the naan on a pizza stone or steel, I like to cook them on the stove because it’s simpler. This recipe is for what I consider a basic naan, see the “Notes” section for variations. Finish with a spread of butter and a sprinkle of cilantro as desired.

“Recipe Tips:

1. To make plain naan, do not use the seeds or cilantro.
To make garlic naan, warm 4 cloves of minced garlic in the butter and brush on the cooked naan.
To make garlic green chili naan, add 4 cloves of minced garlic and 2 thinly sliced green chilis to the butter and brush on the cooked naan.”

Ingredients

163g (1.25 c) whole wheat flour

130g (1 c) all purpose flour

5g (1 t) sugar

4g (1 t) kosher salt

2g (0.50 t) baking powder

80g (0.25 c) plain Greek yogurt

30g (2 T) vegetable oil

6g (1.5 t) instant yeast

120 – 130ml (0.50 c + 4 t – 0.50 c + 2 T) water 

Finishing

Nigella or black sesame seeds as needed

21 – 28g (1.5 – 2 T) butter

Chopped cilantro as needed

Method

1.      In a medium mixing bowl, combine the flours, sugar, salt and baking powder mixing to combine well.

• Add the yogurt and oil.

• Using your fingers, stir and rub into the flour to make a lumpy mix.

• Make a well in the center of the flour mix and add the yeast.

• Add 75% of the water and stir with your fingers to dissolve.

• Mix the liquid into the flour to make a dough.

• Add additional water as necessary to make a soft dough.

The additional water listed may not be needed at all. Do not feel as if you need to add it to the dough.

• Turn the dough out onto an unfloured work surface and knead for 5 – 7 minutes or until smooth and soft.

• Return to the bowl and cover. Allow to rise 1 – 1.5 hours or until doubled in bulk.

2.      On a floured work surface, divide the dough into 8 equal portions.

• Working one piece at a time, gently roll the dough into a 16cm (6 in) long oval and place on a lightly floured area on the work surface.

If using seeds to flavor the naan sprinkle 0.50 t on the work surface where the dough will be rolled. Place a portion of the dough, top side down onto the seeds and roll. Flip over and place on a lightly floured area of the work surface.

• Repeat with the remaining pieces of dough.

• Cover loosely and allow to sit for 5 minutes.

These few minutes give the dough a chance to rise a little after rolling and make the final naan extra fluffy.

Continue to Step 3 while the dough rests.

3.      Preheat a non stick pan on medium heat.

• Melt the butter on low heat and keep warm.

4.      Working with 1 or 2 naan at a time place, top side down onto the unoiled pan.

• Cook for 1 – 1.5 minutes on each side or until golden brown and the dough springs back when pressed.

• Remove to a plate then brush with butter and sprinkle with cilantro.

• Cover loosely and keep warm.

• Repeat with the remaining dough until all are cooked.

5.      Serve.