Naan (Pan-Broiled Leavened Bread)

Recipe Ingredients

1 cup	237ml	Whole milk
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Active dry yeast
4 cups	250g / 8.8oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking powder
2 tablespoons	30ml	Vegetable oil
2/3 cup	157ml	Plain yogurt
1 cup	198g / 7oz	Egg - lightly beaten (large)
		Butter or ghee

Recipe Instructions

1. Scald the milk, then let it come to room temperature. Add the sugar and yeast, stirring well to dissolve them. Let the mixture stand in a warm place until the milk is slightly frothy (about 15 minutes).

2. Place the flour in a large mixing bowl and add the salt, baking powder, oil, yogurt, and egg. Work them into the flour with your fingers. Gradually add the milk mixture and knead until you have a soft, smooth dough (5 to 7 minutes). Transfer the dough to a greased bowl, cover with a damp cloth, and let stand in a warm place until the dough has doubled in size (about 1 hour).

3. Punch down the dough and divide it into 12 equal-sized balls. Warm a griddle over medium heat. Roll one ball lightly in flour and with a rolling pin shape it into a circle 7 to 8 inches in diameter, dusting it with flour whenever necessary to prevent sticking. Place the naan on the griddle and cook until the surface bubbles lightly and the underside is lightly brown in spots (about 3 minutes). Flip it over and cook for another 3 minutes. Transfer to a dish and brush melted butter or ghee lightly. Cover with aluminum foil to keep warm. Make the remaining naan the same way. Serve warm.

Author's Note: Frozen naan are available at Indian grocery stores and can also be ordered by mail. Homemade naan can be frozen successfully, too. They should be warmed in the oven or on a griddle and buttered lightly before serving. Although they are traditionally baked in the oven, I find pan-broiling yields a softer, better naan.

"From Bengal to Punjab: The Cuisine of India, by Smita Chandra Crossing Press, 1991 ISBN 0-89594-509-6

Source:
"From Bengal to Punjab" by Smita Chandra

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