Naan. What a wonderful, versatile bread. As it is intended, to sop up all the delicious flavors of an Indian stew, or as the basis for homemade pizza, naan is delicious and wonderful and warm and buttery and tangy… and the easiest bread product you could ever make from scratch.
Homemade Naan: (Adapted from pattikay in LA on Recipezaar)
2 cups plain yogurt (I use low-fat)
4 cups flour (organic, unbleached white, whole wheat–all work and are delicious!)
1 tsp salt
1 tsp baking powder
1. Mix together the dry ingredients in a large bowl.
2. Add yogurt to the bowl, stirring with a spoon until the naan starts to come together. When it starts to form into stringy bits/clumps, turn contents onto a floured surface and knead to combine.
3. Continue kneading (about 5 minutes) until the dough becomes smooth and elastic.
4. Oil a large bowl and place naan doughball into the bowl, covering to keep moist. Let rest for at least an hour. I’ve let it rest for several hours, and placed it in the fridge to bake off the next day without problem.
5. Cut the rested dough into 10-12 equal pieces, flattening the ball into a little disk, and rolling out flat like you would sugar cookies! Throw down a little flour onto your surface to prevent sticking.
6. Place each round individually into an ungreased, non-stick skillet. Brown on the first side until the dough starts to bubble (like a pancake, but the bubbles won’t pop). Flip the naan over, to quickly brown the other side.
7. Place the naan into a 400 degree oven. Watch it poof up! This is to finish cooking the naan all the way through, and give it an airy texture inside. Once the naan poofs up (1-2 minutes) remove from oven and place on a cooling rack.
8. Repeat with each of the other doughballs. You really get into a rhythm (rolling dough while one is already in the skillet, while one is poofing in the oven), and the whole process should take about a half hour.
When freezing, place a small piece of parchment or wax paper between each naan to prevent sticking. You can reheat these in the microwave in about two minutes (take care to wrap in paper towels so it won’t dry out!)