Naan

(Indian baked flatbread)

Yield: 6-8 portions

Basic Steps: Proof → Mix → Knead → Rise → Punch Down → Portion → Rise → Roll Out → Bake

Mix yeast, milk and sugar in a large mixing bowl. Cover and let rest 5-10 minutes to activate yeast.
Add flour to yeast. Make a well in the center of the flour. Beat milk, yogurt and eggs together well. Add to center of flour, along with oil or ghee and salt.
If using a mixer, beat with dough hook about 10 minutes till smooth. To mix by hand, bring ingredients together with a fork and then knead till smooth, about 10 minutes. Form a ball and place in a lightly oiled bowl. Cover with plastic wrap and rest in a warm place until doubled in size, 1-2 hours.
Punch dough down with your fist and knead lightly. Cut into 8-10 equal portions and roll into balls. Cover and let rise until doubled again in a warm spot.
Preheat oven with a baking sheet inside to 475-500°
Roll dough into oblong circles. Brush with water or ghee and sprinkle with a garnish. Roll the garnish into the dough.
Bake in batches on preheated baking sheet for about 5 minutes till golden brown.

Possible garnishes: mustard seeds, cumin seeds, kalonji (onion seeds), fennel seeds, coarse salt, chopped cilantro, sauteed garlic.
To Make Stuffed Naan: Roll the dough balls into a circle, place 1 Tbsp of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.
Kheema Naan: Saute some ground beef or lamb with a little coriander, cumin, salt and pepper, breaking up lumps. Stuff the naan as described above.
Onion Kulcha: Saute some minced onion with cuminseed, garam masala and chopped cilantro. Stuff the naan, roll out and garnish with some more chopped cilantro.
Peshwari Naan: mix some ground nuts (almonds, cashews, raisins) with some chopped raisins or dried or candied cherries, a little sugar, some powdered milk and a little water. Stuff the naan, roll out and garnish with some more nuts and raisins or dried cherries.
Other possible stuffings: chopped mint, minced jalapenos, crumbled paneer cheese, shredded coconut.
Naan is often made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 tsp of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.

Naan is the famous bread from northern India that is baked in intense heat on the sides of a tandoor oven. The tandoor is most closely replicated in the home by a very hot oven.