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kareinaI'd commented today on Facebook that I'd just enjoyed some fresh-baked naan, and was asked for the recipe. Since this is a better space to type recipes than FB comments space, I thought I'd put it here.
I actually do two different versions of Naan.
The quick version involves putting a cup of flour into a bowl with ~ 1/4 to 1/2 teaspoon of baking powder, a dash of salt, and enough yogurt (~ 2 tablespoons) to make a soft dough. Mix it together, knead lightly, divide dough into two balls, roll out each, brush with butter (or ghee if you've got it) and bake in a toaster oven for 10 to 20 minutes, depending on the temp you choose (I vary it from about 175 to 200 C, depending on how much I need to do while it is cooking and how much of a hurry I am in). Needless to say, this is the "feeds 1-2 people recipe. To do a bigger batch just use more flour and more yogurt, but never use more baking powder or salt in relation to the other ingredients than you would for a batch of baking powder biscuits. Another method I've used to cook these is to brush one side with butter, set it onto a hot frying pan or grill to very lightly brown the bottom, then set it raw side up, brush with butter (or ghee) and put under a broiler (grill if you are in Australia) and let the top cook. This gives an effect more like what you see in a restaurant, where there are brown spots on it.
The yeast version takes a bit longer to make, but is worth the wait, and one can do other things while the yeast is busy breeding new generations and making CO2. Make a bread-sponge by combining 1 cup of flour with a similar amount of hot water and ~1-2 teaspoons of yeast. Cover with a damp cloth and leave it for an hour or overnight. Once you have a bowl full of bubbly stuff and you've got time to return to it, add several generous spoon fulls of yogurt, a dash of salt, and enough flour to make a smooth dough. Knead it well, and break off a handful of dough, roll it out, and bake as per one of the methods above. When I go this route I tend to make a larger batch and keep the dough in a plastic bag in the fridge for several days. Each day I break off a handful of dough and cook it. This way I am not tempted to eat more at a single sitting than I should. Note that I don't actually mention a requirement to let it rise after kneading and before baking. If you do you will get a softer, fluffier result, but it isn't necessary. Since I tend to make a batch of dough last a week or more, I generally bake the first piece without rising, and enjoy it, and all subsequent pieces have been rising in the fridge, so by the time I get to them they are that little bit fluffier, which is good, too.
If you are doing this in conjunction with a meal either type can be left to rest after mixing and while doing other food prep so that you time them to be baked and done at the same time as everything else. I rarely bother to do this, but simply enjoy it as it is, straight out of the oven, and brushed with more butter or ghee.
I actually do two different versions of Naan.
The quick version involves putting a cup of flour into a bowl with ~ 1/4 to 1/2 teaspoon of baking powder, a dash of salt, and enough yogurt (~ 2 tablespoons) to make a soft dough. Mix it together, knead lightly, divide dough into two balls, roll out each, brush with butter (or ghee if you've got it) and bake in a toaster oven for 10 to 20 minutes, depending on the temp you choose (I vary it from about 175 to 200 C, depending on how much I need to do while it is cooking and how much of a hurry I am in). Needless to say, this is the "feeds 1-2 people recipe. To do a bigger batch just use more flour and more yogurt, but never use more baking powder or salt in relation to the other ingredients than you would for a batch of baking powder biscuits. Another method I've used to cook these is to brush one side with butter, set it onto a hot frying pan or grill to very lightly brown the bottom, then set it raw side up, brush with butter (or ghee) and put under a broiler (grill if you are in Australia) and let the top cook. This gives an effect more like what you see in a restaurant, where there are brown spots on it.
The yeast version takes a bit longer to make, but is worth the wait, and one can do other things while the yeast is busy breeding new generations and making CO2. Make a bread-sponge by combining 1 cup of flour with a similar amount of hot water and ~1-2 teaspoons of yeast. Cover with a damp cloth and leave it for an hour or overnight. Once you have a bowl full of bubbly stuff and you've got time to return to it, add several generous spoon fulls of yogurt, a dash of salt, and enough flour to make a smooth dough. Knead it well, and break off a handful of dough, roll it out, and bake as per one of the methods above. When I go this route I tend to make a larger batch and keep the dough in a plastic bag in the fridge for several days. Each day I break off a handful of dough and cook it. This way I am not tempted to eat more at a single sitting than I should. Note that I don't actually mention a requirement to let it rise after kneading and before baking. If you do you will get a softer, fluffier result, but it isn't necessary. Since I tend to make a batch of dough last a week or more, I generally bake the first piece without rising, and enjoy it, and all subsequent pieces have been rising in the fridge, so by the time I get to them they are that little bit fluffier, which is good, too.
If you are doing this in conjunction with a meal either type can be left to rest after mixing and while doing other food prep so that you time them to be baked and done at the same time as everything else. I rarely bother to do this, but simply enjoy it as it is, straight out of the oven, and brushed with more butter or ghee.
