Homemade Naan
Shared by: Plan to Eat Blog
Yield: 6 dough balls
Ingredients
Directions
Combine the whey (or warm water) and active yeast in a large mixing bowl and allow to proof for 5-10 minutes, or until bubbles begin to form. Mix in yogurt (if using), olive oil, and honey. Add flour and salt and mix with a wooden spoon until the dough comes together.
Begin kneading in the bowl or on a floured work surface, adding flour as needed to keep the dough from sticking. The dough should not be dry, but it also should be workable without it sticking to your hands. Knead for about 7-8 minutes.
Remove dough from bowl and place on a plate or towel. Wash bowl, dry, and oil the bottom and sides. Place dough back into bowl and flip so that the oiled side of the dough is up. Cover and place in a warm spot to rise until doubled in size, about 45 minutes - 1 hour.
When dough has risen, punch it down. Begin heating a cast-iron skillet or griddle over high heat. Divide your dough into 6-8 dough balls. On a floured work surface, roll dough into a rectangle as thin as you can without the dough ripping. To create a tear-drop shape, hold the dough up by a shorter end of the rectangle and allow to stretch downward before placing on the very hot griddle.
Cook 2-3 minutes on the first side, until it bubbles up nicely. Flip, and cook the second side for 2-3 minutes. Remove to a platter and brush with butter or drizzle with olive oil. Repeat with remaining dough.
Serve with a curry, as a flatbread for sandwiches, or as a gyro bread.