from: http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe.html
Indian, bread
6 Servings
- 1 t yeast
- 2 t sugar
- 2 C flour (gluten-free OK)
- 1 t salt
- 1/8 t baking powder
- 3 T plain yogurt
- 2 T olive oil
In a large glass, dissolve the yeast and 1 t of sugar with 3/4 C warm water. Let it sit on your counter until it's frothy, about 10 minutes. Meanwhile, add the flour, salt, remaining 1 t of sugar into a large deep bowl. Stir unitl all the dry ingredients are well mixed. Once the yeast is frothly, add yogurt and olive oil to the glass, and stir to combine. Pour this mixture into the flour mixture, and gently mix it all with a fork. When the dough starts to come together, use your hands to mix it. It will feel a bit goopy at first, but stick with it, it will turn into a workable dough soon. Keep kneeding until it comes together and seems like a solid hunk of dough. Cover it with plastic wrap or a kitchen towel, let it sit for 2-4 hours. Get a bowl of water and a bowl of extra flour (about a cup of each for each bowl). When the dough is done sitting, divide it into 6 equal portions, lightly roll each portion in the bowl of flour. This is to make the dough ball workable, not quite so sticky. Shape the naan, using a rolling pin. You're going for a teardrop shape, about 9 inches long and 4 inches wide at the widest, and about 1/4 inch thick. If you're using gluten-free flour, skip the rolling pin and just use your fingers. Warm a cast iron skillet on high heat. Cook the naan in the skillet, about 1 minute on the first side (it'll get bubbly, then flip. It'll be blistered and a bit blackened, but that's OK, it's supposed to look like that, right? You can dust each finished naan with a bit of butter and a sprinkle of salt, but only if you want to, they're fine without anything else. Enjoy!