14 July 2010


Flatbreads are fun. I really quite like a bit of a sour bite in mine, though, as you can tell from my previous Sourdough Pita. So really, aren't naan and I destined to be together? Well, perhaps not, but I am a fan. And it's quite simple.

What's not quite as simple is cooking it in the bottom of an oven, right next to the element, and keeping things going so that the oven isn't on any longer than necessary. Fortunately, that's easily solvable by having two sets of hands. One person rolls and brushes on the butter while the other keeps the one in the oven from burning. Then one rebutters and folds while the other is putting the next naan in the oven. Rinse and repeat. Very nice.

But don't let me keep you waiting.

makes 4

2 cups ap flour (I've found that I like to use about 10 ounces)
1/2 teaspoon salt
1-1/8 teaspoon yeast
4 tablespoons melted butter, divided
3/4 cup yogurt

1. Mix together flour, salt, yeast

2. Pour in 2 tablespoons butter and yogurt

3. Mix until it comes together in a ball

4. Knead for 10 minutes on a floured surface, adding flour as necessary (don't shortchange the kneading)

5. Let rise for an hour and a half in a lightly greased bowl, covered

5.5. Put a baking stone on the bottom rack of the oven and preheat to 500°F

6. Divide into 4 balls and let rest and plump for 20 minutes

7. Roll out the naan one by one into 8" ovals

8. Brush with melted butter (side note, you can put herbs or garlic into the butter, yum!)

9. Bake for ~3 minutes, give or take, until beginning to brown

10. Brush with a titch more butter, fold and put in a towel lined basket

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