Adapted from Closet Cooking
Makes 8 - 16 naan, depending how you slice it
Stir together yeast and water, let sit for 10 minutes. Mix in salt and flour, then add ghee and yogurt. Add additional flour or another tablespoon of ghee as necessary to bring the dough together. Knead until smooth and elastic (about 4 minutes in my stand mixer). Place in an oiled, covered bowl and let rise for about 90 minutes in a warm place or until doubled. Punch down the dough and knead for 10 minutes on a floured, clean surface. Divide the dough out into 8 or more balls, then roll out1 into elongated ovals.
To pan-fry: Brush one side of a rolled out naan piece with ghee and sprinkle with a little salt. In a hot skillet or griddle, lay it ghee-side down. Brush the other side with ghee. Flip after about 2 - 3 minutes. It should be turning nicely brown, with darker spots (similar to tortillas). Remove.
To stone-broil: Turn the oven to broil and preheat with the stone in the lower third of the oven (about 20 minutes, you want that stone hot). Flip a naan or two onto the stone. Wait 90 seconds and check. It should have brown spots, if not, wait another 30 seconds. (Once you do one or two, you'll know how hot your oven is and how long to wait, but it won't be more than 2 or 3 minutes per naan.) Grab the naan with tongs and remove, flipping another onto the stone to cook. Brush cooked naan with ghee and sprinkle a little kosher salt over it.
A recipe from http://kitchenmouse.rozentali.com/2009/08/garlic-naan/
Posted by Cori Rozentāle on .