Naan is a leavend flatbread that is typically cooked in a tandoor in India. As most people don't have tandoor ovens, it can be made at home in your broiler.There are numerous ways of making naan but this particular recipe has been elected as a go-to because it is easy to follow. As with all Indian breads, naan tastes best when eaten immediately after it has been cooked.
- 1 Teaspoon granulated sugar
- 1 Teaspoon fresh yeast
- 2/3 Cups warm water
- 1 1/3 Cup all-purpose flour plus extra for dusting
- 1 Tablespoon clarified butter
- 1 Teaspoon salt
- 1 3/4 Ounce unsalted butter, plus extra for greasing
Place the sugar and yeast in a small bowl. Cover with water and mix well until the yeast has dissolved. Let stand for 10 minutes or until the mixture is frothy.
Place the flour in the large bowl. Make a well in the center, add the clarified butter and salt, and pour in the yeast mixture. Form dough using your hands and add more water if necessary. Turn out onto a lightly floured counter adn knead for 5 minutes, or until smooth.
Return the dough to the bowl, cover, and let rise in a warm place for 1 1/2 hours or until it has doubled in size.
Once you're ready to cook the dough, preheat the broiler to high and grease a sheet of foil.
Turn the dough out onto a floured counter and knead for 2 minutes. Break dough into small balls then flatten into rounds, 4 1/2 inches/12 cm in diameter and 1/2 inch/1 cm thick.
Place the rounds on the greased foil and cook under the very hot broiler for 7 to 10 minutes, turning twice, brushing with butter.
Serve warm or keep wrapped in foil until ready to eat.