Oven-Baked Naan

After eating at Pakwan on Saturday night the Robber decided it would basically make his life more than complete if he could both live with me AND make naan at home. So I googled around a bit and found this recipe for homemade naan that looked doable. Last night the Robber and I made a double batch and give it a rousing two thumbs up. It was pretty much one of the happiest days of the Robber's life. The dough is really -- like pizza dough and you make it pretty much the same way. The Robber and I both agreed that while it was delicious it tasted very American. Maybe it's the flour we use? Next time we make it we are going to try and put some fresh rosemary in the dough and see how it turns out.

From: http://foodformyfamily.com/recipes/how-to-make-naan-in-the-oven

Ingredients: (makes 4-5 naan)

3/4 C. warm water (110° F)

1 tsp. active dry yeast

2 C. all-purpose flour

1 tsp. sugar

1 tsp. sea salt (I used kosher salt)

1/4 tsp. baking powder

2 T. canola or olive oil

2 1/2 T. plain Greek-style yogurt

Extra flour for rolling

2 T. clarified butter

Directions:

1. In a large bowl, dissolve sugar into the water. Sprinkle yeast over the top. Allow to sit for 10 minutes until frothy.

2. When frothy, add in salt, baking powder, and flour 1/2 - 1 C at a time alternating with adding oil and yogurt. (Making a double recipe, I added 1 cup flour with salt and baking powder, then the 2nd cup of flour, then the oil, then the 3rd cup of flour, then the yogurt, then the 4th cup of flour).

3. Turn out of bowl on to a floured surface. Knead until the dough is smooth. Place the dough back in the bowl with a little oil, cover and let rise in a warm place for 3 to 4 hours (if it is really warm it won't take this long.)

4. Once the dough has risen, preheat oven to 500° F with a baking stone in the oven.

5. Flip onto a lightly floured surface and knead for a few minutes until easy to handle. Break into 4-5 equal-sized balls. Dip each ball into a small amount of flour. Roll into an oval shape approximately 1/4″ thick.

6. Once the oven and stone are preheated, dip hands in water and wet each piece of dough slightly before placing it on the stone. (I brushed one side lightly with oil, as otherwise the naan stuck to the stone.)

7. Bake at 500° F for 4-5 minutes until top is golden brown and bubbly. Remove from the stone and brush with clarified butter. Serve.

Notes: The thinner you roll it, the crispier the naan will be. Maybe also adding the water makes it more crispy, as the naan I made brushed just once with oil were softer which made the Robber happy.