We made some Indian food while Mark was here, including a batch of naan. Very easy, with full flavor even though it only took a few hours. The yogurt gave it a nice complexity.
I used my KitchenAid dough hook for this one. The dough is easy to work with, probably because of the fat in the yogurt and the oil.
Adapted from Joy and a few Indian recipes, naturally:
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons yeast
- 2 tablespoons olive oil
- 3/4 cup yogurt (A variety with some fat in it would be best. We are addicted to Seven Stars plain yogurt around here.)
- 1 tablespoon water
Mix, knead for 10 minutes, and let rise 1.5 hours, or more if refrigerated.
Separate into four pieces, roll into balls, and let rest 10 minutes. Preheat a thick pan if you don't have tiles or a baking stone already in the oven.
Roll out dough into strips or ovals about 10" long, 1/4" thick.
Brush with melted butter and sprinkle with poppy seeds or sesame seeds.
Slide into oven. I used a floured pizza peel.
Bake 6 to 7 minutes, until golden.