NAAN

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A truly divine naan is crispy on the outside, a little bit charred with brown spots, soft on the inside and a little chewy and fluffy in parts. Like pizza, it is cooked for a very short time at an extremely high temperature. That's why homemade naan often doesn't come close to naan in a restaurant that is made in a tandoor--an earthen wood or coal-fired oven. Can you make good naan at home, and is it worth even trying? YES! You can do this either on a pizza stone/steel or in a heavy cast-iron skillet/griddle. The surface needs to be searing hot, and I like to give a final char directly on the flame. The result: heavenly naan.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 8 naan

Number Of Ingredients 10

One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
3 cups high-gluten bread flour, plus more for dusting (see Cook's Note)
1 teaspoon kosher salt
1/2 cup plain whole-milk yogurt
4 tablespoons ghee or unsalted butter, melted and cooled, plus more for brushing and serving (see Cook's Note)
1/4 cup milk, warmed
1 tablespoon lemon juice, optional (see Cook's Note)
Oil, for the bowl
2 tablespoons nigella seeds, optional (see Cook's Note)

Steps:

  • Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes.
  • Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
  • Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
  • If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
  • Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
  • Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don't worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
  • Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.

Rsk Subasinha
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I've made this naan several times and it always turns out great. It's a great recipe to have on hand.


Joe LaPlant
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This naan is amazing! I can't believe how easy it is to make.


Betty Anderson
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I'm so glad I found this recipe. I've been looking for a good naan recipe for a long time.


Rama Dhamala
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This naan is so good! It's the perfect side dish for any meal.


Sanwal
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I made this naan for dinner last night and it was a huge hit! My family loved it.


David Capido
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The naan was delicious! I followed the recipe exactly and it turned out perfectly. I will definitely be making this again.


chrissy flores
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This naan recipe is a keeper! It's so easy to make and the naan turns out soft and fluffy. I've made it several times now and it's always a hit.


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