This is a great recipe for an authentic Indian make-at-home naan, a soft Indian flatbread. Try serving it with a light brushing of ghee or butter. If you don’t have a baking stone, a cast-iron skillet can do the job. Preheat the skillet on the stove top then put it in the oven, bottom side up for the naan to cook upon. Keep in mind that naan baked in a conventional oven puffs up more than naan baked in the traditional tandoor.
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/3 cup warm water, about 110 degrees Farenheit
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 medium eggs, lightly beaten
- 2 tablespoons plain yogurt
- 1/4 cup ghee or vegetable oil
- 1/4 cup fresh cilantro, finely chopped
- 4 cloves garlic, finely minced
- In a glass measuring cup, combine the yeast and sugar. Add the water and stir well. Let rest until foamy, about 5 minutes.
- Sift the flour and salt together into a large bowl. Make a well in the center of the flour and pour in the yeast mixture, eggs, yogurt, and 1/4 cup ghee or oil. Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour if needed. Knead for 3 minutes.
- Oil a small bowl with the remaining 1 teaspoon ghee or oil. Place the dough in the bowl, turning to coat; cover with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
- Place a baking stone in the bottom of the oven and preheat oven to 400ºF. Divide the dough into 6 pieces and gently roll into balls. Gently roll each ball into a 6-inch circle on a lightly floured surface.
- Brush each circle with ghee or vegetable oil (about 2 teaspoons total) and top evenly with 1/4 cup finely chopped fresh cilantro and 4 cloves of garlic, finely chopped. Gently press the cilantro and garlic into the dough so they adhere.
- Bake dough on the baking stone in batches until just golden brown and puffed, 8 to 10 minutes. You should be able to bake two naan at a time on an average size baking stone. Serve immediately.