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Indian Flatbread (Naan)

Naan is a flatbread made with yeast, flour and yogurt. Traditionally it is baked in a tandoori oven-- and since I'm willing to bet that most households don't own one. With this recipe, all you need is a cast iron skillet to mimic the characteristic "char" that comes from a tandoori oven. The bread was fun to make, and was perfect to mop up sauce from "Indian Butter Chicken". It's also perfect for pizzas or even "wraps". This recipe has been developed to not require an overnight rise/rest in the refrigerator. I had naan ready to eat within two hours instead!
Course Bread
Cuisine Indian
Keyword Indian Flat Bread, Naan
Prep Time 2 hours
Cook Time 4 minutes
Total Time 2 hours 4 minutes
Servings 4
Calories 392kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Food processor
  • Spray bottle with water
  • 12-inch cast-iron skillet (recommended for best results) and a lid
  • Rolling pin

Ingredients

  • ½ cup ice water
  • ⅓ cup plain whole-milk yogurt
  • 3 tablespoons vegetable oil plus 1 teaspoon
  • 1 large egg yolk
  • 2 cups all-purpose flour (10 ounce); possibly up to 2/3 cup more to prevent sticking (see my instruction notes)
  • 1 ¼ teaspoons sugar
  • ½ teaspoon instant or rapid-rise yeast
  • 1 ¼ teaspoons salt
  • 1 ½ tablespoons unsalted butter melted

Instructions

  • Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
  • IMPORTANT NOTE: I found that the dough did not "stick" together in my food processor, until added an additional 1/3 cup flour.
  • Transfer dough to lightly floured work surface and knead until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Let dough rise at room temperature for 30 minutes.
  • Fold partially risen dough over itself 8 times by gently lifting and folding edge of dough toward middle, turning bowl 90 degrees after each fold. Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising one more time, for total of three 30-minute rises.
  • Adjust oven rack to middle position and heat oven to 200 degrees. Place heatproof plate on rack.
  • Transfer dough to lightly floured work surface and divide into 4 equal pieces. Shape each piece into smooth, tight ball. Place dough balls on lightly oiled baking sheet, at least 2 inches apart; cover loosely with plastic coated with vegetable oil spray. Let stand for 15 to 20 minutes.
  • IMPORTANT NOTE: The dough will definitely be sticky. I floured my hands, my work area and my rolling pin. Still, it was so sticky that I slowly added an additional 1/3 cup of flour in order for the dough to be able to rise and be rolled out.
  • Transfer 1 ball to lightly floured work surface and sprinkle with flour. Using hands and rolling pin, press and roll piece of dough into 9-inch round of even thickness, sprinkling dough and work surface with flour as needed to prevent sticking. Using fork, poke entire surface of round 20 to 25 times.
  • Heat remaining 1 teaspoon oil in 12-inch cast-iron skillet over medium heat until shimmering. Wipe oil out of skillet completely with paper towels.
  • Mist top of dough lightly with water.
  • Place dough in pan, moistened side down; mist top surface of dough with water; and cover. Cook until bottom is browned in spots across surface, 2 to 4 minutes.
  • Flip naan, cover, and continue to cook on second side until lightly browned, 2 to 3 minutes. (If naan puffs up, gently poke with fork to deflate.) Flip naan, brush top with about 1 teaspoon melted butter, transfer to plate in oven, and cover plate tightly with aluminum foil. Repeat rolling and cooking remaining 3 dough balls. Once last naan is baked, serve immediately.

Notes

This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking. This variation, which can be prepared in about two hours, forgoes the overnight rest, but the dough may be a little harder to roll out.
Based on other reviews, it is not recommended to double to recipe (and I did not).  Reviewers said the dough was too much for the food processor to handle-- so try it at your own risk!
Recipe source (with a few adaptions): Cook's Illustrated May 2012