Naan is flatbread that is a staple in North Indian cuisine. Traditionally cooked in a clay oven, it is smeared with butter or ghee before serving, and torn into bite size pieces to scoop up curries and vegetables.
Makes 4 naans, serves 2
2 cups all purpose flour (maida)
1 cup lukewarm milk or water
1 tsp instant yeast
3/4 tsp sugar
Salt to taste
2 tbsp yogurt
1 tbsp melted butter or ghee, plus some more to brush on naans before serving
1 tsp. kalonji (nigella) seeds
- Place the yeast, sugar and 1/4 cup warm water into a small bowl. Set aside for a few minutes until the mixture is lightly frothy
- Combine the flour and salt in a large bowl. Add milk, yoghurt and yeast mixture and mix gently
- Place dough on a flour-dusted surface and knead for a few minutes until smooth
- Return to the bowl, cover with plastic wrap and allow to proof for 40 minutes or until doubled in size
- Heat the pizza stone for 30 minutes on high at 500F.
- Add melted butter or ghee to the dough and knead in until smooth. Cover and set aside for another 30 minutes.
- Divide the dough into four balls. Using dry flour as needed to keep the dough from sticking to the surface, roll one portion into an oval shape and stretch gently with your fingers. The naan should not be too thick or thin – about 1/2″ or less in thickness.
- Lightly brush one side of the naan with water. Place the water coated surface on the stone and sprinkle onion seeds on the exposed surface. Grill until bubbles appear on top
- Brush naans with ghee or butter and serve hot