Homemade Butter Naan

Method

• Prep:

  Start by activating your yeast. Add the warm water, yeast and sugar to a bowl and give it a good whisk. Let it sit for 10 minutes until it foams up. If it does not foam your yeast is either old or the water was too hot or too cold. Warm to the touch is the sweet spot.

  Once the yeast mixture has foamed up add the flour, yogurt, warm water, olive oil and salt and begin to knead. You can do this by hand or with a stand mixer. Knead until the dough comes together and is cohesive with minimal lumps but still sticky to the touch. Do not over knead and do not add extra flour to get rid of the stickiness. That stickiness is what gives you a soft fluffy naan.

  Place the dough into a lightly oiled bowl, cover and let it rest and rise for at least one hour. You want it to almost double in size.

  Shaping:

  Once the dough has risen place it on a lightly floured surface. Stretch and fold the dough about 4 to 5 times forming it into a ball and flip it over. Using a bench scraper or knife cut the dough into 6 to 8 equal sections and roll each one into a ball.

  Take a rolling pin and roll each dough ball out into a flat round shape. The key to getting a nice even circle is to turn the dough 90 degrees every 4 to 5 rolls. This keeps the dough moving and gives you even sides instead of an uneven stretched out shape.

  Cooking:

  Heat a cast iron skillet or pan over high heat. Place the rolled out naan onto the dry skillet and let it cook undisturbed. You will start to see airy bubbles rising to the surface and that is your cue to flip. Repeat on the other side until you get that beautiful charred finish.

  Immediately brush on melted butter and sprinkle with salt while the naan is still hot right off the skillet.

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  TIPS AND TRICKS:

  -The water temperature for your yeast matters more than people think. Too hot and it will kill the yeast, too cold and it will not activate. Warm to the touch is the sweet spot. If your yeast does not foam after 10 minutes start over with fresh yeast.

  -Do not add extra flour to get rid of the stickiness in the dough. A slightly sticky dough is exactly what you want for soft fluffy naan. Adding too much flour will make it dense and tough instead of light and pillowy.

  -Letting the dough rise for the full hour minimum is important. The longer it rises the more flavor develops and the lighter and airier the naan will be. If you have extra time letting it rise for up to 2 hours only makes it better.

  -The 90 degree rolling technique is the secret to getting a nice round even naan. Every 4 to 5 rolls turn the dough and roll again. It sounds simple but it makes a big difference in the final shape.

  -Make sure your cast iron is on high heat before the naan goes on. A hot pan is what creates those beautiful airy bubbles and gives you that slightly charred exterior. A pan that is not hot enough will give you a pale flat naan without the texture you are looking for.

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  WHAT TO SERVE WITH THIS:

  -This naan pairs perfectly with a rich curry or butter chicken. Use it to scoop up the sauce and you will wonder why you ever used anything else.

  -Serve it as a side with any soup or stew for a bread that is way better than anything store bought and takes the whole meal up a level.

  -Use it as a base for a quick flatbread pizza. Add your toppings and pop it under the broiler for a few minutes for a fast and delicious meal the whole family will love.

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  FREQUENTLY ASKED QUESTIONS:

  Can I make the dough ahead of time?

  Absolutely. After the first rise you can wrap the dough tightly and store it in the fridge for up to 24 hours. When you are ready to cook let it come back to room temperature for about 30 minutes before shaping and rolling. The cold fermentation actually develops even more flavor so overnight dough is a great option.

  Do I need a cast iron skillet?

  A cast iron is ideal because it holds high heat really well and gives you that authentic charred finish. A heavy bottomed stainless steel or non stick pan on high heat can work in a pinch but you will not get quite the same char. If you have a cast iron use it every time for this one.

  Can I make this without a stand mixer?

  Yes and many people prefer kneading by hand. It takes about 8 to 10 minutes of hand kneading to get the dough to the right consistency. You are looking for a smooth cohesive dough that is still slightly sticky. A stand mixer with a dough hook just makes the process easier and less tiring.

  How do I store leftover naan?

  Store leftover naan in an airtight bag or container at room temperature for up to 2 days. To reheat just toss it back on a hot skillet for about 30 seconds per side or wrap in a damp paper towel and microwave for 20 to 30 seconds. It comes back to life really well either way.

  Can I freeze the naan?

  Yes. Let the cooked naan cool completely then stack with parchment paper between each piece and store in a freezer safe bag for up to 2 months. Reheat directly from frozen in a skillet over medium heat or in the oven at 350 degrees for about 5 to 8 minutes.