Naan

Naan is traditionally cooked in a tandoor (clay oven), which can reach temperatures up to 800°F (425°C), creating a smoky, charred finish. It can also be made at home in a cast iron skillet and oven, as we're doing today. Since we're cooking in a home oven and skillet, we've added leavening agents—baking powder, baking soda, and active yeast—to help the naan rise and become light, soft and fluffy. This may not be traditional but it works.

Ingredients:

For the dough:

• 3/4 teaspoon active yeast

• 3/4 cup luckwarm whole milk

• 1/4 cup lukewarm water

• 1 tablespoon sugar

• 1 cup plain Greek yogurt

• 4 cups all-purpose flour or bread flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt
  

For the topping:

• 1/4 cup ghee

• 4 cloves fresh garlic (finely chopped)

• 1/4 cup fresh cilantro (finely chopped)

• fried onions (optional)

• green chilies (optional)
  

Instructions:

1. Activate Yeast: Combine lukewarm water, milk, sugar, and yeast in a stand mixer bowl. Leave for 5-10 minutes until bubbly.
   

2. Make Dough: Add yogurt, flour, baking powder, baking soda, and salt. Mix with the dough hook for 2-4 minutes until sticky. Knead into a ball, cover, and leave to rise for 1 hour (or refrigerate overnight).
   

3. Shape Naan: Divide dough into 8 balls and roll each into an 8-inch oval, about 1/4-inch thick.
   

4. Cook Naan: Heat a cast-iron skillet over medium-high heat cook naan covered for 1 minute. Flip and cook for 1-2 minutes until browned spots appear.
   

5. Bake Naan: Preheat your oven to 350°F (175°C). Place the naan on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until golden brown and cooked through.
   

6. Finish with ghee: Generously brush ghee over the naan, add finely chop fresh garlic and cilantro. You can also top your naan with fried onions and green chilies for extra flavour, or even swap in black garlic.
   

7. Serve: Enjoy warm naan straight from the skillet.