Levin helped me make Na’an today in preparation for dinner at Grandma’s tonight! We found the recipe on the Food Network website and I changed it up a little (I can’t leave anything alone, ever!!).
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 cups all-purpose flour, plus more for rolling, see Cook’s Note*
- 1 teaspoon fine sea salt
- 1/8 teaspoon baking powder
- 3 tablespoons plain yogurt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kalonji (nigella seeds), optional, see Cook’s Note**
- 1 teaspoon fennel seeds, optional, see Cook’s Note**
- Melted butter for slathering on the finished naans
- Coarse sea salt for sprinkling
I changed up the ingredients by cutting out one teaspoon of sugar. I did this by proofing my yeast with honey instead. I also added minced garlic and dried onions to my dough before kneading instead of any seeds.
Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you’re making the gluten-free version, you’ll have better luck pressing the dough out with your fingertips, than rolling.)
Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
* If you would like to make this gluten-free, you can substitute in 2 1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus 1 1/4 teaspoons of xanthan gum.
**The kalonji and fennel seeds are not traditional, but I love the burst of onion and mild licorice flavor they add. You can find them pretty cheaply at your local Indian market.
Okay, so, we had this with tonight’s dinner with My Guy’s Mom. My Guy says that it doesn’t taste like traditional Na’an, but it IS good. I think it does taste like Na’an, just a tiny bit more dense. Overall, we were happy with it and would make it again!!
Original Recipe can be found here ~~> http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe.html