Naan

Yield:

• 6 servings

Time:

• Prep time 2 hours 30 minutes, cook time 10 minutes

Difficulty:

• Easy

Ingredients

• 3/4 cup warm water
• 1 tsp active yeast (if using fast acting, cut rise time in half)
• 1 tsp organic cane sugar
• 2 cups unbleached all-purpose flour 
• 1 tsp fine sea salt
• 3/4 tsp baking powder
• 3 Tbsp plain yogurt [either dairy or vegan]
• 2 Tbsp oil
• Fresh cilantro 
• Additional salt, oil, garlic, and herbs for garnishing as desired
  

Instructions

1. Combine warm water, yeast and sugar. Stir and set aside about 10 minutes.
2. In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
3. Add yogurt and oil to yeast mixture, and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.
4. Turn onto a floured surface and add just enough flour to gently knead for 5 turns and form into a loose ball. Place back in mixing bowl, cover and let rise for  and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for 2-4 hours. 
5. Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds  and divide into 6 pieces.  Form each piece into a loose ball, cover and let rest for 10 minutes.
6. In the meantime, begin heating a cast-iron pan and prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
7. Once the dough has rested, roll each piece into a circle or oval, dusting with flour as needed.  Working one piece at a time, brush with water and place wet-side down on the hot pan.
8. Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Flip the dough with a spatula and cook until the underside is dark brown. 
9. Repeat until all naan is cooked. Then brush with melted butter, margarine, or coconut oil, and sprinkle with herbs and sea salt (optional). Serve immediately.
10. Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.

Notes:

• I mixed all ingredients together without bothering to foam the yeast; it was fine. 
• For even cooking on bottom side, press down lightly with spatula after flipping.

Variations:

• Whole-grain: instead of all-purpose, substitute 1 cup whole wheat and 1 cup bread flour
• For garlic naan, press in minced garlic immediately after brushing with water.
• Optional flavorings to add when making dough: ¼ tsp ground cumin or curry powder, ½ tsp fenugreek leaves, 2-3 cloves of garlic, grated. 

Source: The Minimalist Baker.