INDIA | PAKISTAN
From the Persian word for bread, naan is found throughout South Asia, and further afield in Central Asian countries. Naan is baked in a tannur oven, but because I doubt many home cooks have access to that, I suggest baking it on a pizza stone or preheated baking sheet in the oven or in a pan on top of the stove, then sliding it under a hot broiler to get the charred effect on the bubbling bits of the bread that you would get in a tannur. The most interesting and most delicious naan I have ever had was from a baker in Hyderabad, India, who made his naans square. They were thicker than normal, and flakier, perhaps because he made his dough with both milk and yogurt. I give his version of the dough in the recipe for keema naan but am keeping it simple for the plain naan below. I suggest a round bread here, but you can easily make yours square by dividing the dough in half, then flattening each piece into a long rectangle, which you then cut into three medium-size squares before baking. Serve hot with the curry or kebabs of your choice.
MAKES 6 INDIVIDUAL NAANS
3½ cups (420 g) unbleached all-purpose flour
1½ teaspoons fine sea salt
1 packet (7g/2¼ teaspoons) instant (fast-acting) yeast
Scant ½ cup (120 ml) organic whole milk, at room temperature
Vegetable oil, for the bowl
2 to 4 tablespoons (30 g to 60 g) unsalted butter or ghee, melted
1. Mix the flour, salt, and yeast in a bowl and make a well in the center. Add the milk along with ¾ cup (180 ml) water and gradually bring in the flour to create a rough dough.
2. Transfer the dough to a lightly floured work surface and knead for 3 minutes. Shape the dough into a ball, invert the bowl over it, and let sit for 15 minutes. Knead for 3 more minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rest for 1 hour, or until well risen.
3. Divide the dough into 6 equal portions and shape each portion into a ball. Brush the balls of dough with the melted butter and let rest for 20 minutes while you preheat the oven.
4. Preheat the oven to 475°F (250°C). If you have a pizza stone, place it on the bottom rack of the oven to preheat. Failing that, preheat a sturdy baking sheet. It is best to bake the naans directly on a hot surface.
5. Flatten one ball of dough into a round 6 to 7 inches (15 to 17.5 cm) in diameter, or you can flatten and stretch it in length to make an oblong naan, 8 to 9 inches (20 to 22.5 cm) long and 4 inches (10 cm) wide at its widest. Quickly transfer to the hot pizza stone or baking sheet and bake for 4 to 5 minutes, until it has bubbled up in parts and has gone golden brown where it has puffed up. Take out of the oven and brush with butter or ghee. Repeat with the other balls of dough until you have made all 6 naans.
STOVETOP NAAN: You can also “bake” the naan in a tawa or a broilerproof skillet. Heat the tawa or pan over medium heat and heat your broiler to the maximum. Transfer the flattened dough to the tawa or pan. Cook on one side for 2 to 3 minutes, or until the naan has puffed up in parts and is golden on the bottom. Slide the pan under the broiler for a minute or so to color the top. Transfer to a rack and brush with butter or ghee. Repeat for all the dough.