Naan Bread

Puffy RestaurantStyle Naan Indian

Puffy Restaurantstyle Naan Indian

Ingredients

• 1/2 cup warm water
• 2 teaspoons sugar
• 1 tablespoon active dry yeast
• 4 cups bread flour or unbleached white flour, plus more for dusting 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup safflower oil, coconut oil, or melted vegan butter, divided
• 3/4 cup plain nondairy yogurt (unsweetened or lightly sweetened), at room temperature
• 1 to 2 tablespoons safflower or other neutral oil, for cooking
• 1 tablespoon nigella seeds, for garnish

Method

1. In a large mixing bowl, combine the warm water and sugar
2. Sprinkle the yeast into the bowl and set aside for 10 minutes, or until frothy
3. In another bowl, whisk together the flour, salt, baking powder, and baking soda
4. To the yeast bowl, add 3 1/2 cups of the flour mixture, 3 tablespoons of the oil, and the yogurt
5. Mix well to combine
6. Add the remaining flour, a few tablespoons at a time, and knead into a soft, smooth dough, either in the bowl or on a floured surface, for 2 to 4 minutes
7. Place the dough back into the yeast bowl
8. Drizzle one tablespoon of oil over the dough, and roll to coat in the oil
9. Cover the bowl with plastic wrap or a heavy kitchen towel, and let sit to rise until it doubles in size, about 1 1/2 hours
10. Punch the dough down
11. Knead for a few seconds, adding a tablespoon or more flour if needed
12. Divide the dough into 8 equal pieces and shape into balls
13. Roll the dough balls lightly in flour and place on parchment paper
14. Cover with a towel or another sheet of parchment, and let rise for 20 to 30 minutes
15. Take a dough ball and shape by hand into an 8-to 9-inch oval, working lightly so the air stays in the dough
16. You can also use a rolling pin to roll it out
17. Dust lightly with flour to help with the rolling/shaping
18. Spray the top of the naan lightly with water
19. Sprinkle with nigella seeds, and brush or spray lightly with oil
20. Repeat with the remaining balls
21. To cook the naan: Preheat the oven to 450°F
22. Place a pizza stone in the oven, and heat for at least 30 minutes
23. Place as many rolled-out naan breads as the stone can accommodate
24. Bake 2 to 3 minutes, until the breads puff up and the tops become golden
25. Broil for 30 seconds to crisp/char if desired
26. Remove the breads from the stone
27. Repeat with the remaining breads
28. To serve, brush the naan with melted vegan butter or oil
29. To cook on the stovetop: Use any cast iron griddle, skillet, or grill pan, which can withstand high heat
30. Heat the pan over medium-high heat until heated evenly
31. Place one naan on the pan, seeds-side up
32. Cover the naan with a lid and cook over medium high heat until it starts to puff, 2 to 3 minutes
33. Flip and cook for another minute
34. To make charred naans, use tongs to hold the bread directly over the gas flame for a few seconds, until they char in some spots
35. Repeat with the remaining naans
36. To store: wrap the naans in a clean kitchen towel and keep on the counter for the day
37. To store for longer: cool completely and place in an airtight bag
38. Keep on the counter for up to 2 days, and in the refrigerator for up to seven days
39. Garlic Naan: Spray the top of each naan lightly with water, as in Step 5
40. Press 2 teaspoons of finely chopped garlic and one tablespoon of chopped cilantro on the top, along with the nigella seeds
41. Spray lightly with oil, and cook according to instructions