Naan

Ingredients

• ½ cup water
• 3 Tablespoons milk
• 2 teaspoons active dry yeast* (see note on for instant yeast)
• 2 ½ cups all-purpose or bread flour (divided)
• 2 teaspoons granulated sugar
• ¾ teaspoon baking powder
• ¾ teaspoon table salt
• ¼ cup full fat Greek yogurt
• 2 Tablespoons olive oil
• 2 teaspoons minced garlic (optional, for garlic naan)
• 4 Tablespoons salted butter
• 1 Tablespoon chopped fresh parsley
• 2 teaspoons minced garlic (for garlic naan)

Steps

1. 1

   In a microwave safe dish, warm water and milk until it reaches 100F (38C) (always stir before checking temperature).

2. 2

   Pour warmed liquid into the bowl of a stand mixer (or a large mixing bowl), add yeast and a pinch of sugar and stir to combine. Let sit for 5-10 minutes until mixture becomes foamy (if it never foams, you’ll need to start over with fresh yeast).

3. 3

   Once foamy, add about 1 ½ cups (188g) bread flour, sugar, baking powder, salt, Greek yogurt, olive oil, and garlic (if making garlic naan) and stir until well-combined.

4. 4

   Gradually stir in the remaining 1 cup (125g) flour until dough begins to cling to itself and pull away from the sides of the bowl.

5. 5

   Place bowl on your stand mixer and, using dough hook attachment, knead on low-speed for 4 minutes (alternatively turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes). Knead until dough is cohesive and no longer shaggy (it still may be slightly sticky/tacky, especially if you used the stand mixer – this is good!). Note that this dough does not become completely smooth and elastic like many yeast breads nor will it pass the “windowpane test”.

6. 6

   Transfer dough to a large, lightly oiled bowl and turn to coat all sides with oil. Cover with plastic wrap and allow to rise in a warm space until doubled in size, about 1-2 hours.

7. 7

   Once dough has risen, turn out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a ball, stretching and tucking the edges underneath if necessary to create a ball shape. Cover with plastic wrap and let rise for 10-15 minutes until slightly puffed.

8. 8

   Heat your cast iron skillet over medium/high heat for at least 5 minutes (you should be able to feel the heat radiating from it if you hover your hand a few inches above it).

9. 9

   Once skillet is heated and dough has risen, working with one ball at a time, roll dough out into a 6-8” (15-20cm) circle.

10. 10

    Carefully place circle (just one or two at a time, depending on the space in your skillet) into your heated skillet and heat on one side for about 45-60 seconds, until bubbles start to form. Flip over and cook until naan is cooked through, this will usually take another 30-60 seconds.

11. 11

    Remove naan to a plate, and repeat until all naan is cooked. Prepare the topping

12. 12

    In a small saucepan, melt butter over low heat.

13. 13

    Add parsley and garlic (if making garlic naan) and stir to combine. Cook several minutes, until fragrant.

14. 14

    Use a pastry brush to brush topping over warm, cooked naan. Enjoy!