These Indian flatbreads are usually much larger, but I made small ones so they would be easier to manage—and so each person gets a whole one. The traditional shape is that of a tear, easy to achieve if you just lightly pull one end of the dough oval. Though in India naan is baked in a tandoori oven, this simple stovetop method works beautifully.
8.33 ounces white whole-wheat flour (about 1 3/4 cups)
2.25 ounces unbleached white all-purpose flour (about 1/2 cup)
1/2 cup whole-milk yogurt (not Greek yogurt)
5 tablespoons water
1 1/2 teaspoons dry yeast
3/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon butter, melted
Est. added sugars 0g
How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and next 5 ingredients (through egg) in the bowl of a stand mixer. Mix on low speed with dough hook just until combined; mix at medium speed 6 minutes. Spoon dough into a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours.
Uncover dough; turn dough out onto a lightly floured surface. (No need to punch dough down.) Divide dough into 8 equal pieces. Roll each piece into a 6 x 4–inch oval; gently pull one end of each oval to form, roughly, a tear shape.
Heat a large cast-iron skillet—or two, if you have them—over medium heat. Add two dough ovals to pan in a single layer; cook 1 1/2 to 2 minutes or until bubbles form on surface and underside is lightly browned; turn dough over, and cook 1 1/2 to 2 minutes. Repeat procedure with remaining dough ovals. Brush flatbreads evenly with butter; serve warm.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice