I am so excited about this. I have no idea where I first got this recipe as I had sent it to myself in an email a few years ago. After making the Chicken Tikka Masala the other day and needing more naan to eat with the leftovers I thought I'd see if I could make it and remembered I had this recipe. I'm thrilled with how it turned out...delicious and easy!
Picture shows: naan in upper right is baked in the oven; on left is cooked in the frying pan; on bottom right cooked on the grill.
Naan
2 3/4 cups flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt or sour cream
1/2 cup milk
In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast.
In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are mostly incorporated into the wet ingredients.
Increase the machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. If the dough is a little sticky you can add a little more flour.
Remove the bowl from the mixer and cover with saran wrap and a towel. Leave in a warm place to rise until the dough doubles in size, about an 1 1/2 hours. I usually turn my oven on to 350 degrees and let it start to preheat and after a minute or so turn it off. This will make the oven just warm enough for the dough to rise.
At least 30 minutes prior to baking (so while the dough is rising) preheat the oven to 475 degrees and put a baking stone or heavy baking sheet on the lowest rack of your oven. Again make sure you let the oven and baking stone preheat for at least 30 minutes.
Divide the dough into 8-10 pieces (or just pinch off a ball one at a time) and form into teardrop / ovalish shapes with your hands, about 6 to 8 inches across or pretty much you want to just form them into the largest possible without breaking the dough. Make sure you keep the dough covered with saran wrap while you work so the dough doesn't dry out.
Cook two or three pieces at a time by placing the dough onto the hot stone and watching until they puff up and are just starting to turn brown in places, about 3-5 minutes. I cooked mine for 3 minutes.
Remove the naan and lay on a plate and butter the naan with garlic butter or with butter and sprinkle with a little bit of garlic powder and salt.
To make on the stovetop: (if you forget to preheat your oven for 30 minutes like I did and don't have time to wait).
Over medium heat, heat up a frying pan. Once preheated liberally butter the skillet.
Generously brush one side of the dough with water and begin to cook with that side down in the frying pan.
Brush the other side with water while it is still in the frying pan.
The dough will bubble a bit as it cooks. Leave it on the first side for a few minutes until it puffs up and starts to brown, then flip it to cook the other side for a minute or two.
Then move the naan to a plate and butter the naan with garlic butter or with butter and sprinkle with a little bit of garlic powder and salt.
To make on the grill:
Preheat the grill to high heat and let it preheat for a good 1/2 hour or so until it gets really hot.
Once you're ready to put the pieces of dough on the grill turn the heat down so the flames are lower in the center of the grill where you're going to place the dough.
Put two pieces of dough on the center of the grill and close the lid (again you don't want high flames right on the dough but around the edge of the bbq).
Cook for 3-5 minutes or until puffy and lightly browned.
Then move the naan to a plate and butter the naan with garlic butter or with butter and sprinkle with a little bit of garlic powder and salt.
Serve with Chicken Tikka Masala or a number of other dishes as I have to say it is definitely a good side for pretty much anything!
*Note: If you make a double batch like I did and run out of time to make all the naan at once you can put the individual balls in the fridge on a plate, covered up and then come back to them later. I had mine in the fridge for an hour or so and then let them sit out for about 10 minutes before I shaped and cooked them.
*Note: Idea for next time after dough has risen and I've de-gased it slightly: gently knead in some minced garlic...yum yum!
ENJOY...I know I am;)
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