recipe: naan

Naan is an Indian bread, a tasty accompaniment to a big pot of chana masala or saag paneer or whatever else you've got bubbling. This naan puffs up like pita bread (and then deflates), but it's more tender and has a hint of sweetness. The next day, leftover naans are delicious for breakfast stuffed with cheesy scrambled eggs, or as a snack dipped in hummus, or as a pocket for a yummy sandwich. This recipe is pretty forgiving and has even been double-tested, by me and Mom!

Naan
Makes 12 pieces

4 cups of all purpose flour
2 t. active dry yeast
2 t. salt
2 t. sugar
1/8 t. baking soda
1/4 cup vegetable oil
1/4 cup plus 1 T. plain yogurt
1 1/2 cups warm water

Stir yeast into the water and let proof for about 10 minutes, or until frothy. In a big bowl, mix together all ingredients into a soft dough. Turn the dough out onto a floured surface and knead for a few minutes until it feels smooth. The dough will be pretty wet so just sprinkle with flour and knead as well as you can. Put the dough back into an oiled bowl and let rise for 2-3 hours, or until doubled.

Put a pizza stone on the second highest rack in your oven, and preheat the oven to 500 for at least 30 minutes to get the stone really hot. While the oven is heating, turn the dough out onto a floured surface, and divide into 12 pieces. Take each piece of dough, dust with flour, and roll into an approximately 8-inch oval shape (or whatever, the recipe is forgiving!).

Turn the oven to high broil. Slap two naans on the pizza stone, bake for 2-3 minutes (until golden brown on top), remove, and repeat until all the dough is cooked!