Naan
November 16, 2009
First you bloom the yeast in some warm water.
Yogurt and honey go in next. Then the flour.
Knead it for awhile. Make sure you have a cocktail with a straw nearby while kneading.
Coat with butter and let it rise.
The risen dough is ready to go.
I like to make garlic naan, so now is when all the garlic gets mixed in.
The second rise.
Roll it out.
More butter makes everything better. Clarified butter to be specific.
I heat a cast iron in the oven at full blast to replicate the tandoor cooking method.
You can also do it on the grill with great results.
The flip.
Brush with a little more ghee to finish it off.
I like to let it sit in a towel to soften a little.
That's good stuff!
Naan
For: 6 Naan Breads
- 1 Packet Active Yeast
- 1 Cup Warm Water
- 4 Tablespoons Yogurt
- 1 Tablespoon Honey
- 3.5 Cups Flour
- Salt
- Garlic
- Clarified Butter (ghee)
Instructions
- Dissolve the yeast into the warm water. Let sit 10 minutes. When frothy add everything else. Mix and move to a floured surface and kneed for 7 to 8 minutes. Add flour if needed. Form a ball and coat with ghee and let sit in a ghee'd bowl for an hour until doubled in size. Kneed in minced garlic and form 6 smaller balls. Coat in ghee and let sit for half hour. Roll them out into flat disks and cover in ghee yet again. Slap onto a preheated cast iron skillet or pan that is 500 degrees. Flip after 1 minute or when bubbles are formed. Brush on some more ghee for the last time.