Homemade Naan

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups water, lukewarm
• 1 1/2 cups milk, lukewarm (** i used whole)
• 1 tablespoon granulated yeast
• 1 tablespoon kosher salt
• 1/2 cup yogurt (** if using greek, add 2 or 3 extra tbsp milk)
• 2 tablespoons honey (** or coconut sugar)
• 5 cups unbleached all-purpose flour
• 2 cups whole wheat pastry flour
• 1/4 cup clarified butter, for finishing after baking

Recipe

• 1 note: i always make bread dough with my standing mixer using a dough hook. although artisan bread can easily be made by mixing it in a bowl with a large spoon.
• 2 in the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey. add the flours, about 1/3 at a time, while mixing on low to medium speed. when all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
• 3 transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking. cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape. allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
• 4 the dough can be used immediately after its initial rise, though it's much easier to handle when cold. refrigerate until ready to use. it will last for 7 days, when refrigerated.
• 5 at this point it can also be frozen. i'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day i'd like to use it.
• 6 note: this batch of dough makes enough for sixteen 1/4 pound portions. each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
• 7 on baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls. using a rolling-pin, roll each piece of dough into an oval shape. the dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. repeat this method with the rest of the dough, or as much as you'd like to make.
• 8 warm a cast iron skillet over medium-high heat (you want a hot pan). brush both sides of the naan with olive oil or clarified butter. place the naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. place the naan in a tea towel-lined dish.
• 9 repeat with the rest of the naan.
• 10 adapted from artisan pizza and flatbread in five minutes a day.