Naan
- 2 Cups bread flour
- ½ Tsp salt
- 1 ¼ Tsp yeast
- 2 Tbsp butter or oil
- ¾ Cups plain low-fat yogurt or buttermilk
- 1 Tsp- 1Tbsp water, as needed
Mix the ingredients until a soft dough is formed. Knead for ten minutes until the dough is soft and elastic. Cover the dough and let rise for 1 ½ hours. Punch down the dough and divide it into 4 sections; roll each section into a ball. Cover each ball and let rest for ten minutes.
Roll each ball into an oval 8-10 inches long and ¼ inch thick. Bake at 550+ ° for 5-7 minutes until golden. We cook our naan bread on a pre-heated pizza stone on the BBQ at the highest heat it will go. This is the closest we have come to replicating naan bread baked in a tandoor. It would also work to use a pre-heated pizza stone in an oven, at the highest temperature or on broil.
Leave dry or lightly brush with butter or oil.
For cheese naan:
Bake the naan bread as instructed above. Remove the bread from the oven a couple of minutes before it is done. Sprinkle with grated cheese and return to the oven to finish cooking and to melt the cheese. Once cooked, top with chopped cilantro or parsley if desired.
For garlic naan:
Bake the naan bread as instructed above. Remove the oven a couple minutes before it is done. Brush lightly with oil and top with minced garlic. Return to the oven and finish cooking. Once cooked, top with chopped cilantro or parsley if desired.
