I love naan, but it’s nearly impossible to create the yummy Indian delight without a tandoor…until Cook’s Illustrated starting experimenting. And guess what? I tried their “success story” and am here to inform you that….wait for it, wait for it…they did a pretty darn good job!
This recipe does take some planning ahead (and the instructions look daunting), but there’s really no part of this recipe that is overly difficult.
- ½ c. ice water
- 1/3 c. greek yogurt
- 3 TBS plus 1 tsp. vegetable oil
- 1 large egg yolk
- 2 c. all-purpose flour
- 1 ¼ c. tsp. sugar
- ½ tsp. instant yeast
- 1 ¼ tsp. salt
- 1 ½ TBS butter, melted
In a measuring cup or small bowl, combine water, yogurt, 3 TBS oil, and egg yolk. Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Transfer dough to lightly floured work surface and knead until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 16 to 24 hours
Adjust oven rack to middle position and heat oven to 200 degrees. Place heatproof plate on rack. Transfer dough to lightly floured work surface and divide into 4 equal pieces. Shape each piece into a smooth, type ball. Place dough balls on lightly oiled baking sheet, at least 2 inches apart; cover loosely with plastic coated with vegetable oil spray. Let stand for 15 to 20 minutes
Transfer 1 ball to lightly floured work surface and sprinkle with flour. Using hands and rolling pin, press and roll piece of dough into 9 inch round of even thickness, sprinkling dough and work surface with flour as needed to prevent sticking. Using for, poke entire surface of round 20-25 times. Heat remaining 1 tsp. oil in a 12-inch cast iron skillet over medium heat until shimmering. Wipe oil out of skillet completely with paper towels. Mist top of dough lightly with water, and cover. Cook until bottom is browned in spots across surface, 2 to 4 minutes. Flip naan, cover, and continue to cook on second side until lightly browned (if naan puffs up, gently poke with fork to deflate). Flip naan, brush top with butter, transfer to plate in oven, and cover plate tightly with aluminum foil. Repeat rolling and cooking remaining 3 dough balls. Once last naan is baked, serve immediately.