Naan (Indian tandoor-baked bread)

Preparation

• 1

  In a medium-sized bowl, mix together the yeast, sugar and 3 tablespoons warm milk. Cover and set aside for 5 to 10 minutes to activate the yeast.

• 2

  Add the flour to a large mixing bowl and make a well in the center of the flour. Whisk the remaining 1/2 cup warm milk, yogurt and eggs into the bowl with the yeast. Pour the liquid ingredients into the center well of the flour, along with oil or butter and salt.

• 3

  If using a mixer, beat with dough hook about 10 minutes until smooth. To mix by hand, bring the ingredients together with a fork and then knead on a lightly floured work surface until smooth, about 10 minutes.

• 4

  Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and rest in a warm place until doubled in size, anywhere from 1 to 2 hours.

• 5

  Punch the dough down with your fist and knead lightly. Cut into 8 to 10 equal portions and roll into each into a ball. Cover the balls lightly with plastic wrap and let rise in a warm spot until doubled again in size.

• 6

  Set an empty baking sheet in the oven and preheat oven 475 to 500°F.

• 7

  Roll each ball of dough into an oblong circle. Brush each with oil or ghee and sprinkle with a garnish if desired. Pat the garnish into the dough lightly with your hand.

• 8

  Bake in batches on the preheated baking sheet for about 5 minutes, or until golden brown. Brush with melted butter or ghee as it comes from the oven if you like.

Variations

• 1

  Sprinkle your naans with any of the following just before popping them in the oven: mustard seeds, cumin seeds, kalonji (onion seeds), fennel seeds, coarse salt, chopped cilantro, sauteed garlic.

• 2

  To Make Stuffed Naan: In Step 7, roll the dough balls into a circle and place 1 tablespoon of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe. Possible stuffings: chopped mint, minced jalapenos, crumbled paneer cheese, shredded coconut.

• 3

  Kheema Naan: Sauté some ground beef or lamb with a little coriander, cumin, salt and pepper, breaking up any lumps. Stuff the naan as described above.

• 4

  Onion Kulcha: Sauté some minced onion with cuminseed, garam masala and chopped cilantro. Stuff the naan as described above, roll out and garnish with some more chopped cilantro.

• 5

  Peshwari, or Kashmiri, Naan: mix some ground nuts (almonds, cashews, raisins) with some chopped raisins or dried or candied cherries, a little sugar, some powdered milk and a little water. Stuff the naan, roll out and garnish with some more nuts and raisins or dried cherries before baking.

• 6

  Baking Powder Naan: Naan is sometimes made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 teaspoons of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.