Prep 15 mins
Cook 20 mins
Homemade Naan - Who knew something so delicious could be this easy to make at home
- 1 1⁄2 cups water, lukewarm
- 1 1⁄2 cups milk, lukewarm (** I used whole)
- 1 tablespoon granulated yeast
- 1 tablespoon kosher salt
- 1⁄2 cup yogurt (** If using greek, add 2 or 3 extra Tbsp milk)
- 2 tablespoons honey (** or coconut sugar)
- 5 cups unbleached all-purpose flour
- 2 cups whole wheat pastry flour
- 1⁄4 cup clarified butter, for finishing after baking
- Note: I always make bread dough with my standing mixer using a dough hook. Although artisan bread can easily be made by mixing it in a bowl with a large spoon.
- In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey. Add the flours, about 1/3 at a time, while mixing on low to medium speed. When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
- Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking. Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape. Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
- The dough can be used immediately after its initial rise, though it's much easier to handle when cold. Refrigerate until ready to use. It will last for 7 days, when refrigerated.
- At this point it can also be frozen. I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it.
- Note: This batch of dough makes enough for sixteen 1/4 pound portions. Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
- On baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough, or as much as you'd like to make.
- Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with olive oil or clarified butter. Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish.
- Repeat with the rest of the naan.
- Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.