If you’ve ever been to an Indian restaurant, you’ve seen this on the menu. This is the soft, buttery bread that goes well with almost every curry, kebab, and chutney. And if you have some self-control and you walk out of the restaurant with leftovers, (doesn’t happen often for me), you might put a little honey on it the next day and have it with your tea – yum! I’m sure you’ve also read on the restaurant’s menu that this bread is made in a clay oven. If you’re anything like me, then you don’t own a clay oven nor do you have the time or space to build one. Therefore, I experimented with this: baking this bread on a pizza stone. And it worked!
Pizza stones are far more accessible (and cheaper) than clay ovens. They can also be used for so many other recipes…like pizza! One note about this recipe: I would recommend reading through the directions once or twice before you get started so that you get an idea for all of the things you need to have sitting out at once. Some parts of this recipe require multitasking and dealing with sticky bread, so be prepared for it. But by no means is this recipe difficult! I got the bread to do what I wanted the first time I experimented.
- 2 cups all-purpose flour plus more for rolling
- 1 teaspoon active dry yeast
- 1 teaspoon sea salt
- 2 teaspoons sugar
- 1/8 teaspoon baking powder
- 2 tablespoons melted butter
- 2 tablespoons plain Greek yogurt (yogurt should not be fat free)
- 3/4 cup lukewarm water
- In a cup, dissolve active dry yeast and 1 teaspoon of the sugar in the lukewarm water until fully dissolved. Let it sit for about 10 minutes or until mixture is frothy.
- Meanwhile, in a bowl sift sugar, salt, and flour.
- Once the yeast is frothy, stir the butter and yogurt to the cup.
- Add the yeast/water mixture to the flour and combine with a spoon until the dough is smooth and a little sticky.
- Cover the dough with a plastic wrap and leave on the counter (room temperature place) 3-4 hours or overnight. The dough should double in volume during this time.
- Heat the oven with a pizza stone in it at 500 degrees for 1 hour.
- Have a bowl of water and flour sitting on the counter where you'll roll the dough. Divide the dough into 6 equal parts. Roll each piece out to about an 8 inch oval. Wet your hands and use flour as needed, since the dough will be a little sticky (it's supposed to be that way!).
- Carefully place one oval of dough on the pizza stone. Cook on the stone for about 2-3 minutes (no need to flip) or until the naan is golden brown. Repeat for the rest of the 7 pieces.
- Brush naan with butter and serve hot.