Onion Naan
This naan recipe produces soft and pillowy flatbreads that are perfect for sopping up the flavors of your favorite curry or enjoying on their own. Made with simple ingredients like milk, yeast, flour, and yogurt, these naans are easy to prepare and are sure to become a staple in your home-cooked meals.
— Constant Cookbook
Ingredients
- 3/4 whole milk
- 1 1/4-ounce envelope active dry yeast
- 1 sugar
- 3 1/2 all-purpose flour plus more for surface and hands
- 1 kosher salt plus more
- 1 small onion, finely chopped
- 1 whole-milk yogurt (not Greek)
- 2 melted ghee (clarified butter) or vegetable oil plus more
Instructions
- Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
- Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
- Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
- Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
- Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8-inch thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
- DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.
Yield
10
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