- 3/4 cup warm water
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for rolling
- 1 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- Melted butter
- Coarse sea salt for
Directions:
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with warm water (about 100 degrees F). Let sit until it is frothy (approximately 10 minutes).
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl. Then mix together the yogurt and olive oil in a small dish.
Once the yeast is frothy, add the yogurt and the olive oil into the glass and stir to combine. Pour the mixture into the dry ingredients. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp towel and let it sit in a warm, draft-free place for 3 hours. A cold oven works fine.
When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat with the rest of the dough.
Warm a large skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and perhaps even blackened (typical of traditional naan). Cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a towel-lined dish. Repeat with the rest of the naans and serve.
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with warm water (about 100 degrees F). Let sit until it is frothy (approximately 10 minutes).
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl. Then mix together the yogurt and olive oil in a small dish.
Once the yeast is frothy, add the yogurt and the olive oil into the glass and stir to combine. Pour the mixture into the dry ingredients. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp towel and let it sit in a warm, draft-free place for 3 hours. A cold oven works fine.
When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat with the rest of the dough.
Warm a large skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and perhaps even blackened (typical of traditional naan). Cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a towel-lined dish. Repeat with the rest of the naans and serve.
Myrtle's Note: The full recipe calls for a covered cast iron skillet, but a plain flat skillet works just fine. It also suggests seasoning seeds, but I prefer plain naan. Instead of brushing butter on after the naan is cooked, you can brush the pan with melted butter before you cook each one, adding a bit more as you flip them. This recipe makes for a soft naan, rather than a thinner crispy one.
Yield: 6
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