Naan - The Bread Book

Course : Curry
Serves: 1
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1 3/4 cups self-rising white flour
2 tablespoons plain yogurt
1 teaspoon kosher salt or flaked sea salt
1/2 cup lukewarm water

Preparation / Directions:

Combine the flour, yogurt, and salt in a large bowl. Add the lukewarm water, 1 tablespoon at a time, working it into the flour mixture with your fingers and bringing the flakes of dough together. Add just enough water to make a soft, slightly sticky dough. Knead the dough roughly in the bowl for a couple of seconds, then cover with a damp dish towel and let stand in a warm spot so the dough ferments, about 1 hour. During the last 15 minutes of standing time, heat the broiler and broiler pan. Flour your fingers and pull off a piece of dough about the size of a walnut. Between your palms, form the dough into a ball, then roll it out with a rolling pin on an unfloured work surface into an oval 8 to 9 inches long and about 1/3 inch thick. Repeat with the remaining dough to make eight naan. Put one naan on the hot broiler pan and broil about 3 to 4 inches from the source of heat, until it puffs up and is speckled with brown spots. Naan cook very quickly, in about 30 seconds, so watch it constantly. Turn over and cook the second side. Repeat with the remaining seven naan. Makes 8 naan

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