Naan bread

Naan [nahn]. An East Indian, white-flour flat bread that is lightly leavened by a natural YEAST STARTER developed from airborne yeasts. Naan is traditionally baked in a TANDOOR OVEN. A flattened round of dough is placed on a cloth puff that is used to slap the bread directly onto the side of the special high-heat oven. In less than 60 seconds, the bread puffs slightly, browns on the side touching the oven wall and takes on a light smoky flavor. The bread is speared with a skewer and removed from the oven wall to be served hot.

RECIPE

Ingredients

1 cup warm water
2 Tbsp honey
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
3 1/2 cups all-purpose flour
1/4 cup plain yogurt (or substitute 1/4 cup milk with 1 tsp lemon juice)
2 tsp salt
1/2 tsp baking powder
1 egg
1/4 cup butter
3 cloves garlic, minced
chopped fresh cilantro for garnish

Instructions

In a small bowl, combine warm water and honey. Stir until honey has dissolved..
Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water. Lightly stir to incorporate yeast. Allow to sit for 5-10 minutes. Yeast should be foamy. If it isn’t foamy, then the yeast is not active and you should start over.
On low speed, gradually add flour, yogurt, salt, baking powder, and egg to yeast mixture.
Increase speed to medium and mix for another 2-3 minutes, or until the dough is smooth.
Remove dough from the mixing bowl, and shape into a ball. Grease the mixing bowl you just removed dough from, and place the dough ball back in the bowl. Cover with a damp towel. Place in a warm location and let it rise for 1 hour until the dough has nearly doubled in size.
When dough is just about ready, heat the butter in a small saute pan over medium heat, until melted. Add garlic and cook for 1-2 minutes until fragrant. Set aside.
Transfer risen dough it to a floured work surface and cut into 8 equal pieces.
Roll each piece of dough into a ball and roll out with a rolling pin, to a circle or oval shape. Dough should be no more than 1/4″ thick.
Dip a pastry brush into garlic butter and spread on one side of each rolled out piece of naan. Place naan into a large cast-iron skillet or heavy saute pan over medium-high heat, butter side down.
Quickly spread butter over naan side facing up. Cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden.
Transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
Keep the naan covered with the towel until ready to serve. Serve warm and with fresh cilantro, if desired.