Recipe of the Month: Naan!

From GRP skier Adam Martin.

Striking a balance between tender and chewy, warm naan pairs with flavorful dal, warm soup, or a spicy chutney for the perfect meal on a chilly fall day. This recipe uses active dry yeast as a leavener, but it’s a simple process and requires just a few quick steps 2 to 4 hours before shaping. This homemade naan is well worth planning a few hours ahead.

Ingredients:
¾c warm water
1t active dry yeast
1t granulated sugar
2c all-purpose flour
½t kosher salt
¾t baking powder
1-2 cloves garlic, crushed or minced
1T lemon juice
2T olive oil
large salt flakes (like Maldon)
butter (or vegan Earth Balance)

The water for this recipe needs to be warm enough to activate the yeast but not too hot that it will kill it. If you adjust water from the tap to what feels lukewarm, you’ll be right in the goldilocks zone. If numbers are helpful, shoot for 105℉, an…

The water for this recipe needs to be warm enough to activate the yeast but not too hot that it will kill it. If you adjust water from the tap to what feels lukewarm, you’ll be right in the goldilocks zone. If numbers are helpful, shoot for 105℉, and make sure the water is less than 125℉.

Prepare the Dough: (2½ to 4½ hours before serving)
1. Add the active dry yeast and sugar to the warm water and mix until partially dissolved.
2. In a medium bowl, mix together the flour, salt, baking powder, and garlic.
3. After a few minutes, there should be a thin layer of foam and bubbles on top of the yeast, sugar, and water mixture. Add this, the lemon juice, and the olive oil to the dry ingredients. Mix and knead into a ball.
Proceed to knead the dough for another 2 minutes. If the dough is sticky, frequently toss a small amount of flour on the dough, work surface, and your hands.
Alternatively to kneading, once the mixture resembles a shaggy ball, let it rest for 10 minutes. After this time, stretch one side of the ball out and fold it over the mass of dough. Complete 4-8 folds.
4. Let the dough rest at room temperature for 2 to 4 hours.

Shape and Cook the Naan: (about 30 minutes before serving)
5. During the rise, the dough will grow in volume and take on a bubbly texture. When the dough is 2-3 times larger, toss with flour and gently fold back into a ball. Use a sharp knife to divide it into 6 equal portions. Then mold and stretch each portion into a round ball.
6. Preheat a cast iron or non-stick skillet over medium high heat. (I like 1 notch above medium.)
7. Using extra flour when necessary, roll or stretch a dough ball into a 6 to 9 inch round (or preferred shape).
8. Flick some water onto the dough and place on the hot pan. Cook until there are golden brown spots on the underside. Then flip and cook until dark golden brown spots form on the second side.
This shouldn’t take much more than a minute on each side. If it does, your pan may not be hot enough, and you risk overcooking the naan.
9. Spread butter and sprinkle salt on one side of the hot naan. Repeat with the remaining dough balls, and enjoy them warm!

Working with yeast for leavening in this recipe is simple and easy, and it will pay off big time when you enjoy the rewarding texture and flavor complexity in the finished naan.

Working with yeast for leavening in this recipe is simple and easy, and it will pay off big time when you enjoy the rewarding texture and flavor complexity in the finished naan.

RunningAdam Martinrecipe of the month