Post by Jody on Apr 13, 2018 21:05:11 GMT -8
INGREDIENTS
3/4 cup whole milk
1 1/4-ounce envelope active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour plus more for surface and hands
1 teaspoon kosher salt plus more
1 small onion, finely chopped
1 cup whole-milk yogurt (not Greek)
2 tablespoons melted ghee (clarified butter) or vegetable oil plus more
PREPARATION
Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°. Transfer to a
small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons
ghee. Mix dough until blended but still shaggy.
Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will
be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover
with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface.
Cover with plastic wrap; let rest 10 minutes.
Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a
time, stretch dough with your hands or roll out with a rolling pin to 1/8-inch thickness. Sprinkle with salt. Cook until
lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.
3/4 cup whole milk
1 1/4-ounce envelope active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour plus more for surface and hands
1 teaspoon kosher salt plus more
1 small onion, finely chopped
1 cup whole-milk yogurt (not Greek)
2 tablespoons melted ghee (clarified butter) or vegetable oil plus more
PREPARATION
Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°. Transfer to a
small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons
ghee. Mix dough until blended but still shaggy.
Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will
be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover
with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface.
Cover with plastic wrap; let rest 10 minutes.
Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a
time, stretch dough with your hands or roll out with a rolling pin to 1/8-inch thickness. Sprinkle with salt. Cook until
lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.