Naan

Servings: 6 naans
Prep Time: 30 minutes
Cook Time: Approx. 20 minutes
Total Time: 50 minutes, plus 1-1.5 hours rising time

INGREDIENTS

• 2 cups all purpose flour, plus more for rolling

• 1 tablespoon sugar

• 1 teaspoon instant dry yeast

• 1 teaspoon salt

• Heaping ½ teaspoon anise seeds (optional)

• 3 tablespoons plain yogurt

• 2 tablespoons extra virgin olive oil

• ¾ cup warm water (about 100°F)

• 2 tablespoons melted salted butter, for brushing on finished naans

INSTRUCTIONS

1. Combine yeast and warm water (about 100°F) and proof for 10 minutes. In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.

2. In a mixing bowl add the yogurt, olive oil, sugar and salt. Add the flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.

3. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size.

4. Dust a work surface with some flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick.

5. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches).

6. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes.

7. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots.

8. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan).

Recipe modified from https://www.onceuponachef.com/recipes/homemade-naan.html