A mother-daughter conversation on food and cooking (mostly)

Friday, September 5, 2008


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
Preheat oven to as hot as it will go (550 in my case).

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.


Kris said...

Your naan is beautiful! I haven't made it for years, but now I'll have to, it looks so tempting.

Esthymom said...

This is perfect. We have some Vindaloo paste and no bread. Finally, a reason to pull that bread hook from the back of the drawer!

Eva said...

Did you try it, esthymom? How'd it turn out?