Indian Naan Bread
2 tspactive dry yeast
1/2 cwarm water (between 105-110ºf)
3 cbread flour, divided
1/2 tspground himalayan sea salt
1 largefree-run egg, beaten
1/3 c2% plain yogurt
1/4 colive oil, plus more to coat the bowl
1 Tbspunbleached all-purpose flour
·clarified butter, as needed
How to Make Indian Naan Bread
- In a bowl of a stand mixer, combine yeast, honey and water; stir to dissolve and let sit until frothy, about 15 minutes. Add oil, yogurt and beaten egg; whisk to combine.
- In a medium bowl, whisk together 2 cups flour and salt. Add dry ingredients to yeast mixture, keeping about ½ cup on the side. Process on speed 3 until dough is no longer sticking at the bottom and pulled from the sides of the bowl, adding flour, about 1 tbsp. at a time.
- Transfer dough on a work surface and pulling under to form a ball. Place dough in a large bowl lightly oiled and coat ball dough by rubbing around the bowl. Cover with a clean dish towel and let it rise for 1 ½ hours or until it doubles in size
- Punch dough, transfer onto a lightly floured work surface and separate into 8 equal pieces; pull under to form small balls, and cover for 30 minutes.
- Heat a griddle, panini pan or a heavy skillet over medium heat. Roll down one ball at a time into a long thin oval shape, keeping the other dough balls covered.
- When pan is hot, place one at a time and lightly brush the top with clarified butter; cook until golden brown and large bubbles formed on top, about 3 minutes. Flip the dough on the other side and cook until golden brown as well for about 3 minutes. Repeat with the remaining dough balls.