I’ve made many naan recipes over the years, trying to achieve that seemingly elusive balance of chewy fluffy texture and buttery golden exterior. My friends, I’m pleased to share, I’ve found the “Goldilocks” version! The connoisseurs at my house agree.
Naan Bread
via Half Baked Harvest
4 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Sugar
1/4 cup hot Tap Water (about 105 degrees)
3/4 teaspoon Active Dry Yeast
3/4 cup warm Milk
1 cup Plain Greek Yogurt
5 tablespoons Melted Butter (for brushing)
Into the bowl of a stand mixer add the flour, baking powder, baking soda and salt.
In a large bowl or measuring cup, dissolve the sugar in the warm water, then add the yeast and stir. Allow to sit and proof for about 5 minutes, or until the yeast is foamy.
When the yeast is ready add the warm milk and yogurt to the yeast mixture and stir gently.
Fit your stand mixer with the paddle attachment and turn on to low.
Add the milk/yogurt/yeast mixture to the flour mixture and mix on low-speed until it just comes together into a sticky mass.
Tip the sticky dough onto a floured board and knead until you have a somewhat smooth, soft ball. It’s okay if it’s still a little sticky.
Place dough into a bowl and cover with a damp cloth. Set in a warm spot and allow it to rise for an hour. You can also let it rise overnight in the fridge.
When you’re ready to make the naan, punch down the dough and slice it into 8 equal portions. Dust with flour then roll out each portion into a rough oval about 6 inches long and brush both sides with melted butter. Sprinkle on a little salt.
Heat a cast iron or non stick skillet with a lid over medium high heat. Add the naan dough to the pan one at a time and cover with the lid. Cook for 1-2 minutes on each side.
Keep warm wrapped in foil in a 200 degree oven until ready to eat.
I served mine with Chicken Tikka Masala.
Kathleen Rear 