Naan

Naan. Oh how I miss the warm round pieces of  steamy heaven,  freshly made in a tandoor. Now, I don’t have a tandoor, but I make them at home almost every week. They go great with just about anything, and I literally just had a garlic naan for lunch. I make these naan stove top, and they turn out great, but feel free to have a go anthem in the oven. It’ll take longer, but with high heat you can achieve the tandoor char. Once you get the basic recipe down you can add toppings. Garlic, cheese, kalongi and sesame seeds are my favorite. I also make a killer keema naan. 

This recipe will make 6 medium sized naan:

1 cup warm water

1 Tbsp yeast

1 tsp sugar

1 egg

2 Tbsp oil

1 Tbsp yogurt

1/2 tsp salt

3-3 1/2 cups flour

butter for brushing

Add the yeast and sugar to the water, then add in the oil, egg and yogurt. Mix well, then add 3 cups of flour plus the salt. knead until a dough forms. You may need that extra half cup of flour it it’s too sticky. This is a low knead recipe, so just a minute or two should do the trick. Oil the dough and place it in a bowl, cover it and let it double in size, which should take about 1-2 hours. Then portion out the dough into 6 balls. Roll each out and cook on a cast iron pan on a medium flame. Flip after 1-2 minutes, and watch as it puffs and rises! cook the naan for about 2 minutes on each side, or until it starts turning golden brown in some areas. Brush both sides with butter and serve with your favorite salan.

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