Plain Naan
1 tsp active yeast
3/4 cup of hot water (100 degrees F)
2 tsp sugar
2 cups flour
1/2 tsp salt
1/8 tsp baking powder
3 T plain yogurt
2 T olive oil
1. In a large glass or medium size bowl, dissolve yeast and sugar into the hot water. Let it sit on the counter in a warm place for about 15 minutes or until frothy.
2. Meanwhile sift the other dry ingredients in a deep bowl.
3. After 15 minutes or when the yeast is frothy, add the yogurt and olive oil to the yeast mixture. Stir thoroughly.
4. Pour the yeast-yogurt mixture into the dry ingredients and mix thoroughly with a fork. When it starts to come together, mix with your hands. Once it becomes pliable, stop kneading (it will be sticky).
5. Cover the dough with plastic wrap or a damp towel and let it sit in a warm, draft free place for 3 hours. It should just about double in size.
6. Divide dough into 6 pieces. Roll out flat with a rolling pin. Sprinkle additional flour to reduce stickiness when rolling. Shape into irregular tear drop shapes.
7. Place naans on a hot grill (you can also use a hot cast iron skillet. Let naan cook for about 1-2 minutes on a side. It will puff up and the side will be partly charred and blistered- that's OK. Flip and repeat on the other side.
8. Serve while warm or wrap naans in a towel to keep warm and moist until serving.
My daughter just introduced me to naan about two months ago. She gets it from Trader Joe's and uses their fat-free pizza sauce to make indiviual pizzas with your choice of toppings. It's so good, although not nearly as good as freshly-baked.
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