Cooking with Auden: Naan

I am always on the look out for great homemade naan to go with my Indian food. Here is another attempt. It was from one of my new favorite sites, The Fresh Loaf.

I made half the recipe and it made 4 loafs. The result was good, but still not restaurant quality. Likely because I used far less butter (Ghee) then they do in the restaurants.

Naan

3 1/2 cups all-purpose flour
1 tsp salt
1/2 tsp dry active yeast
1 1/2 cup milk, heated to 110F
1 tsp sugar
ghee or melted butter to taste

Activate the yeast in the warm milk with the sugar added or if using instant yeast just add all the dry ingredients together, as there is no need to activate the yeast.

Combine the flour and salt. Once the yeast is active, combine the yeast mixture with the flour mixture.

Mix in a stand mixer on medium speed for 5 minutes, or knead by hand until the dough is smooth and elastic.



Allow to rest for two hours, covered with a towel or plastic.

After the dough has rested turn it out onto a floured surface and divide into 8 - 12 equal pieces and round them into balls. Cover with a towel and allow to rest for 30 minutes.

While the dough rests heat your oven to 500 F and place a pizza stone, or cast iron skillet, on the bottom rack of the oven.

Once fully rested roll out the dough until it is thin, use a touch of flour to prevent sticking.

Moisten your hands with water, gently pass the dough between your hands to moisten gently, then lay on the hot pizza stone. Bake for about 5 minutes, or until puffed and beginning to get brown spots.

Remove from the oven, brush lightly with ghee (or melted butter) and cover with a cloth to keep warm.