Naan (From the NYT)

  • 1 envelope (2 1/2 teaspoons) dry yeast
  • 2 tablespoons sugar
  • 4 ½ to 5 cups all-purpose flour, more for dusting and rolling
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 3 tablespoons milk
  • 2 tablespoons plain Greek yogurt
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil, more for the bowl
  • 3 tablespoons ghee (Indian-style clarified butter) or melted unsalted butter
  1. In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees – warmer than you may think!). Let stand until foamy, 5 to 10 minutes.
  2. Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
  3. Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
  4. Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
  5. Place a pizza stone or cookie sheet on the bottom rack and heat oven to 450 degrees.
  6. Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
  7. If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone or sheet. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter (this is optional), and place in a cloth-lined basket for serving. Repeat with remaining dough.
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