How to Make Naan

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Naan, one of the daily breads of India, is dense and chewy, almost like focaccia but thinner. If you don't have a pizza peel, use the back of a baking sheet to transfer the dough to a hot pizza stone. You can also bake naan on a heavy baking sheet lined with parchment paper.

View Recipe: Naan

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Step One: Mix Initial Dough

After mixing the dough and letting the dough rise for the first time, the batter will be bubbly, lacy, and weblike.

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Step Two: Stir Remaining Ingredients

Sitr in salt and oil, and add the bread flour, 1/2 cup at a time.

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Step Three: Knead Dough

Stir with a wooden spoon. The dough will become very difficult to stir. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes); add bread flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands (the dough will feel sticky).

Step Four: Cover Dough and Let Rise

Place dough in a bowl coated with cooking spray. Cover and let rise until doubled in size. Punch the dough down, and turn out onto a lightly floured surface. Cover and let rest 5 minutes. Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), stretch each portion into a 6-inch oval. Cover and let rest 5 minutes.

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Step Five: Make Indentations

Make indentations in the top of each dough portion using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes. Bake until lightly browned.