Naan (Indian flatbread)

The Indian connection:

Although many of us have had naan at Indian restaurants, it is popular throughout south Asia including Pakistan, Iran, Bangladesh, Afghanistan and parts of China. It is derived from the Persian word meaning bread (Persians currently live in modern-day Iran). There are many varieties, but the most common in the west probably came via the British Empire when they controlled India.

Ingredients (10 servings):

• 0.25 ounce package – active dry yeast
• 1 cup – water (110 to 115 degrees F)
• ¼ cup – sugar
• 3 tablespoons – milk
• 2 teaspoons – salt
• 1 – egg, beaten
• 4 cups – bread flour (may need more or less to make a smooth dough)
• 3 cloves – garlic, minced
• ½ cup – butter, melted (may need more)

Preparation:

In a bread maker (you can use a bowl and knead by hand), add the yeast and water and mix. Let the mixture stand until the yeast is dissolved – about 10 minutes. Add the sugar, milk, salt, egg, and flour and allow the bread maker to mix the ingredients until a smooth dough has formed (may need to vary the flour).

Naan mixing in bread maker

Oil a bowl and place the smooth dough in it, cover with a damp towel, and let rise for one hour. The dough should approximately double in size. Once the dough has risen, smack it with your fist a few times and then knead in the garlic.

Dough after first rising

At this point, pinch off (try not to pull) golf-ball size pieces of dough and set them on a floured pan (see photo).

Dough balls

Cover with the towel and let rise again for 30 minutes (the dough should double in size again).

Prepare the grill for medium to medium high heat and lightly oil. Spread each dough ball on a floured surface and, with a rolling pin, form thin round circles of dough (see photo).

Dough rolled out

I usually start with a batch of 6 circles of dough and place them on the grill. The dough will start to form bubbles on the top and get puffy.

Naan on grill

This is when you know the dough is getting close to completed (about 2 minutes per side). Turn (making sure the bread has browned on the cooked side). Brush with butter and once the other side has cooked brush that with butter and remove from the grill. Continue to grill the rest of the batches of dough in the same manner. Enjoy.

Finished naan

J. Botticelli