This is an authentic Indian naan recipe that's broiled instead of pan-fried. I have made it many times. It goes well with Indian curry dishes that have a lot of gravy, such as butter chicken.
Ingredients
- warm water (110 degrees F/45 degrees C): 0.66667 cup
- active dry yeast: 1 tsp
- white sugar: 1 tsp
- all-purpose flour: 2 cups
- salt: 1 tsp
- plain yogurt: 2 Tbsp
- ghee: 0.25 cup
- kalonji (onion seed): 2 tsp
Metric Conversion
Stages of cooking
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Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
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Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
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Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
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Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.
