Naan

Makes: About 12

Time: 2 hours, largely unattended

 

While the subtle sourness of this north Indian staple comes through most in the plain main recipe, naan also takes especially well to garlic (see the variation). For a slightly warmer, more savory flavor, substitute ½ cup whole wheat flour for some of the all-purpose.

  1. Stir the yeast, milk, yogurt, and sugar together in a small bowl.
  2. Put the flour(s), egg, and salt in a food processor. Turn the machine on and add the yeast mixture through the feed tube. Process for about 30 seconds, adding 1½ cups water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or 2 water and process for another 10 seconds. In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time. (If you prefer to mix the dough using a stand mixer or by hand, see page 579.)
  3. Sprinkle a little flour on a clean work surface and turn out the dough onto the surface. Knead by hand for a few seconds to form a smooth, round ball. Lightly oil a large bowl and put the dough in it; cover with plastic wrap. Let rise until the dough doubles in size, 1 to 2 hours. You can cut this rising time short if you are in a hurry, or you can let the dough rise in the refrigerator for up to 6 or 8 hours.
  4. Put a pizza stone or baking sheet on the lowest rack in your oven (remove the other racks) and heat the oven to 500°F. Fold and press the dough a couple of times to deflate it. Using as much flour as necessary to keep the dough from sticking to the work surface or your hands, roll it into a snake, then tear the snake into 12 equal-size balls. Let them rest for 10 minutes, covered with plastic wrap or a damp kitchen towel.
  5. Roll out each ball into an oval roughly 6 to 8 inches long and 3 to 4 inches wide. Open the oven door, grab one oval with a hand on each end, give it a little tug with one hand to shape it into a teardrop, then toss it onto the stone or baking sheet. Close the oven door. Flip the naan after 3 minutes. The naan is ready when it’s puffed, mottled, and browned around the edges, 6 to 8 minutes in total. You can cook as many naan as will comfortably fit at once.
  6. Wrap the freshly baked naan in a kitchen towel to keep them warm and pliable. Serve as soon as possible, brushed on one side with melted butter if you like.

Garlic Naan Make a paste of 1 tablespoon minced garlic and 2 teaspoons fresh lemon juice. If you like, add some minced fresh green chile for heat and a pinch of cumin seeds. Add in Step 2 along with the yeast mixture.

Vegan Naan Omit the egg. Replace the milk and yogurt with ¼ cup soy milk mixed with 1 teaspoon white vinegar; give it time to curdle before adding it in Step 1. V