How to Make Naan
- Dissolve yeast in warm water, in a large bowl.
- Add sugar, oil and 1 1/2 cups of flour. Beat until smooth.
Add salt and enough flour to make a stiff dough. Knead until smooth and elastic. Form into a ball and place in a lightly oiled bowl. Let rise until doubled in size, about 2-2 1/2 hours.
- Preheat broiler on high.
- Punch dough down, rest 10 mins.
Divide dough into 10 balls and allow to rest a few more minutes. Flatten each ball into 7" ovals, about 3/16" thick. I like to roll these out on a lightly floured surface to help with any possible stickiness.Traditionally, I believe naan has an almost tear-drop shape, with one end having a more pronounced rounded 'tip'. Allow the breads to rest 15 minutes.
- Place 2-3 flatbreads on a lightly oiled baking sheet. Broil each side about 2 minutes. The bread should puff up and begin to brown. Flip over and broil an additional 1 1/2 - 2 minutes until it begins to brown. (it will not be evenly browned)
- Wrap the warm breads in a clean cotton towel and let sit about 15-20 minutes to flatten and soften.
Serve warm or room temperature. These freeze well.
- TO GRILL ON BBQ: Heat grill to med-hot. Lay about 3-4 breads on the grill, depending on how large your grill is. Allow them to puff up and brown a little, then flip and do the same on the 2nd side. They should have a slightly smokey flavor and some lovely browned grill marks.
- VARIATION: once the dough is shaped into flatbreads, spread one side with a thin layer of yogurt and sprinkle with sesame or poppy seeds. Then allow to rest and proceed with recipe.