I have posted a naan recipe here before, and it’s good, but not as good as this one. This recipe yielded crispy, fluffy naan that was almost like pretzel dough. Authentic it was not, but delicious? Definitely. It was a great complement to our chicken vindaloo.
This recipe is based on one from the Chicago Tribune, which called for the dough to be cooked on an overturned cast iron skillet under a broiler. I haven’t invested in a cast iron skillet yet, but Captain Crunch and I had no problem using a grill pan on the stove top.
1/2 cup milk
1 teaspoon yeast
pinch of sugar
1/2 cup Greek yogurt
5 tablespoons melted butter
1/2 teaspoon coarse Kosher salt
2 cups bread flour
Flaky sea salt (really not necessary, but highly recommended)
Heat the milk to 1105-110 degrees, then add the yeast and sugar to proof. While waiting for the milk mixture to foam up, combine the salt and flour in a large bowl. Once the yeast has bloomed, stir the butter and yogurt into the liquid. Combine with flour and knead into a soft, elastic dough. Coat a bowl with melted butter and let the dough rise in it for an hour in a warm place.
Once the dough has risen, divide it into four balls, and roll those balls out into long ovals. Prepare a grill pan with melted butter and lay the dough on the pan to cook in batches over high heat, a few minutes per side, flipping once the dough has dark grill marks on it. Fold the naan in half and serve warm.