Indian Naan Bread
Make this recipe with your kids since rolling out this very forgiving dough, tossing it in the pan and watching it rise is fun. And it tastes great.
1/2 cup warm water
2 teaspoons yeast
1 teaspoon sugar
1/4 cup full fat or 2% yogurt
3 tablespoons Unflavored Olive Oil
2 1/2 cup flour
1/2 teaspoon salt
3 tablespoons Butter Olive Oil, plus 1/3 teaspoon salt for brushing*
Crushed garlic (optional)
2 pastry brushes (1 inch washed paint brushes work fine)
In a medium bowl, combine the water, yeast and sugar. Let sit 5-10 minutes until bubbly. Add the yogurt and olive oil, and whisk. Add the egg and whisk again.
Add the flour and salt. Combine well with a sturdy wooden spoon. Cover and let rise in a warm place for an hour. The dough will be fairly wet and sticky.
Sprinkle some flour on your pastry board or countertop. Dump out the dough and sprinkle with a little more flour. Fold the dough over itself several times using a dough scraper until the dough forms a loose ball, about 45 seconds. Cut into 8 pieces and roll each in a little flour to form balls. Cover and let rest about 10 minutes.
Roll out each dough ball to form a 9x5 inch teardrop. (This is the traditional shape, but you can form ovals or circles if you choose.) Heat a 12" (or larger) cast-iron skillet over medium high heat. Using just a tiny amount, oil the skillet using a paper towel (only oil the pan for the first naan.)
Brush off any excess flour from the naan. Place in the hot skillet and let cook about 1 minute until black spots appear. Turn over and do the same on the second side. Remove from the heat and brush with the Butter Olive Oil/salt mixture* using the second pastry brush. Let cool.
Repeat with the remaining dough balls. Serve, preferably while still warm, but they can be reheated in the oven. I reheat them directly on my oven racks.
* If you want to make garlic naan, add 2 teaspoons freshly grated garlic to the Butter Olive Oil/salt mixture. I haven't tried it, but you might want to use Garlic Olive Oil/salt for brushing.