- 1/2 C natural yogurt
- 1/2 C whole milk
- 5 oz warm water
- 2 tsp yeast
- 2 tsp sugar
- 1 tsp baking powder
- 1 egg
- 1 tsp garlic powder
- 1 tsp salt
- 1 TBL EVOO
- A little vegetable oil, to grease
- 1 C bread flour, Add more as necessary to create a soft/loose dough
- 2 TBL ghee (melted clarified butter) plus extra to brush
- 1 tsp nigella (black onion), sesame or poppy seeds (optional)
- Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth – about 5 minutes
- Put the flour into a large mixing bowl
- Stir the yogurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix well.
- Gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
- Tip out on a lightly floured surface and knead for 5-10 minutes until smooth and a little less sticky. You should have a damp and very springy dough that offers no resistance to kneading.
- Put into a large, lightly oiled bowl and turn to coat.
- Cover with a baking tray and leave in an oven drawer (oven set to 250º) until doubled in size: roughly 90-120 minutes.
- You can refrigerate the dough at this point until you’re ready to use it.
- Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls; or roll the dough into a log, and then cut into 8 equal pieces, and roll each one into a tight ball.
- Meanwhile, heat a cast iron pan over a very high heat (about 450º).
- Prepare the melted ghee and any seeds to garnish.
- Flatten one of the balls with your fingers into a flat circle, slightly thicker around the edge, but not too thick, then put it in the hot pan.
- When it starts to bubble, turn it over and cook until the other side is browned in patches.
- Turn it back over and cook until there are no doughy bits remaining.
- This should cook quickly, and should be slightly crispy in places, but still soft inside – but not doughy.
- Brush with melted ghee (sprinkle with seeds, if applicable)
- Put finished naan in the oven to keep warm while you make the other breads.
- Topping: Yogurt, cucumber, tomato, cilantro, red onion, corriander
NOTE: Step 12 is very important. Too thin, and it will be like a cracker. Too thick, and it will be doughy.
Naan is similar to Turkish Flatbread called Bazlama, a type of Pide, although Gazlama is cooked in a very hot oven (450º) for 5-7 minutes, rather than a hot pan. In this manner, a dozen can be cooked at the same time. It is much more efficient for a restaurant type setting. Let the oven come back up to temperature each time it has been opened. Lahmacun is another type of Turkish flatbread.
Lavash is another type of flatbread.
Note: Eating with utinsels is like making love through an interpreter.
