Naan

Name: Naan
Yield: makes about 12 flatbreads, enough for 6 to 12
Ingredients: 1 tablespoon active dry yeast; 2 tablespoons milk; 2 tablespoons yogurt; 1 tablespoon sugar; 3 1/2 cups unbleached all-purpose flour plus 1/2 cup whole wheat flour or all unbleached flour, plus flour for rolling out the dough; 1 egg; 2 teaspoons salt; Oil for the bowl; 4 tablespoons (1/2 stick) butter, melted, warm

December 14, 2011

Although there’s something lost in translation between the scorching heat of a tandoor—the clay oven of northern India—and the relatively tame 500°F of a home oven, you can indeed make creditable, even delicious naan at home. With their slightly sour flavor and ultrasoft texture, they’re the perfect accompaniment to dal (page 433) or any Indian meat dish.

Recipe notes

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