Prep: 20 minutes
Inactive: 1 hour
Cook: 5 minutes
Total: 1 hour 25 minutes
Servings: 6 to 8 breads
Ingredients
- ½ cup (114 g) warm water (105°F–115°F)
- 1 teaspoon sugar
- 2¼ teaspoons or one ¼‑ounce packet active dry yeast
- ½ cup (140 g) plain Greek yogurt
- 2 teaspoons finely minced garlic, blanched or roasted
- 2 tablespoons (25 g) flavorless cooking oil
- 2 cups (240 g) all‑purpose flour (spoon and level to measure)
- 1½ teaspoons salt, or to taste
- ¼ cup (29 g) butter or ghee, melted
- 1 teaspoon garlic, minced
- Parchment paper
- Nonstick spray
- Food processor
- Grill, grill pan, or cast-iron skillet
Directions
- In a medium bowl, stir together the water and sugar. Stir in yeast and let it rest for 5 minutes.
- Mix in the yogurt, garlic, and oil.
- Place the flour and salt in the food processor and process until mixed. With the motor running, pour the yeast mixture into the work bowl in a thin stream and process until the flour gathers into a ball and the sides of the processor are clean. If the dough seems too sticky, add more flour 1 tablespoon at a time through the feeder tube, or add more yogurt 1 tablespoon at a time if the dough is dry and hard.
- Transfer the dough to a large bowl, cover with plastic wrap sprayed with nonstick spray, and place in a warm spot until it doubles in volume, about 1 hour.
- Place the dough on a lightly floured work surface. Divide the dough into 6 to 8 equal pieces. With oiled hands, press the dough or use rolling pin to roll balls into 6– to 8‑inch ovals, about ¼‑inch thick; set aside.
- Heat a grill, grill pan, or cast‑iron skillet over medium heat. Brush the grill with oil, or if using a pan, spray it with oil.
- Grill until dough is set on one side, 1–2 minutes, and shows grill marks. Use a spatula to flip the naan to cook the other side. Transfer the naan to a platter and brush garlic butter onto it and serve.
- Wrap cooled naan tightly in plastic wrap and store in the refrigerator.
- Freeze for longer storage.
Excerpted from B-1366 High-Altitude Baking, anticipated release date Summer 2022.
