I had been looking for a good, decent naan bread for a long time and none of the recipes that I tried really turned out how I wanted them- until I found this recipe. The naan is fluffy on the inside with a little crunch on the outside. If you can find Nigella seeds sprinkle them on the naan, it makes a big difference. This bread is a great side dish or appetizer served with chutney. I was so happy when I finally found the perfect recipe!
(The flavors of Asia)
Note: Start 6 hours in advance
1 lb 8 oz (675 g) all-purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
1/4 cup milk
1/4 cup plain yogurt
2 tablespoons melted butter or vegetable oil, plus as needed for garnish
3/4 teaspoon yeast
1 to 1 1/4 cups warm water, or as needed
Optional: Nigella for sprinkling
1. Mix all of the ingredients except for the water together in a bow.
2. Gradually add the water and knead until a smooth, soft dough is achieved, about 10 minutes.
3. Set aside for about 6 hours in a warm place.
4. Make tennis ball-sized pieces of dough, and place the balls in a warm place until they rise again, about 1 hour.
5. Preheat the oven to 475 F (240C)
6. Flatten each dough ball and spread it with a rolling pin or by hand by tossing and slapping with both hands. Gently stretch each piece of dough into a round 7 inches (18cm) in diameter, so that the center is 1/4 inch (6mm) thick and there is a border 1/2 inch (1cm) wide all around. Pull one edge out to elongate each round slightly, creating a teardrop shape.
7. Place the bread onto a parchment paper-lined sheet pan and brush with a little butter. Sprinkle with Nigella, if using
(I baked mine on a pizza stone that was place in the top third of the oven and preheated for about an hour)
8. Bake the naans in the oven until golden brown and puffed, 4 to 5 minutes. Cool completely on racks.
9. Garnish with a little butter.