Faith Middleton's Food Schmooze

Naan

Servings

4flatbreads

Servings

4flatbreads

Ingredients

1/2cup [120 ml] whole milkheated to 105 to 115°F [41 to 46°C]
1large egg
2tablespoons plain full-fat Greek yogurt
1tablespoon unsalted buttermelted
1tablespoon sugar
1teaspoon fine sea salt
1tablespoon active–dry yeast
2cups [280 g] all-purpose flour or whole-wheat pastry flour,plus more for rolling out the naans

Instructions

Using a fork, whisk the milk, egg, yogurt, butter, sugar, and salt in a small bowl. Sprinkle with the yeast and let sit for 5 minutes. The mixture should be bubbly on the surface.
Put the flour in a large bowl or mound on a clean work surface and make a well in the center. Pour the yeast mixture into the middle of the well. Using clean hands or a large wooden spoon, gradually mix the flour from the inside wall of the well into the liquid to form a sticky dough. Knead well for 4 to 5 minutes.
Fold the dough by grabbing it from the underside and stretching it and folding it back over itself. Rotate a quarter of a turn and repeat three or four times. Brush a large bowl with a little oil and put the dough in the bowl. Cover with plastic wrap and allow to rise in a d ark, warm place until doubled in size, about 4 hours.
Divide the dough into four equal parts and shape into balls. On a clean, lightly floured work surface, use a rolling pin to roll out the balls of dough, one at a time, into circles about ¹/8 in [4 mm] thick and about 6 in [15 cm] in diameter.
To cook the naan, heat a large skillet with a lid over medium-high heat. Slap a circle of dough into the hot skillet and cover the pan to trap the steam. Cook for 3 to 4 minutes, flip the dough, and turn the heat to low. Cook, covered, until the naan blisters, with a few big bubbles, 1 to 2 minutes. Remove from the pan and wrap in a clean kitchen towel. Repeat with the remaining three circles of dough.