18 August 2009

6 Minute-Bake Naan Recipe

Makes 6 flatbreads

½ cup warm (105-115 degrees F) milk
2 tablespoons honey
One ¼-ounce package active dry yeast
½ cup plain lowfat yogurt, lightly beaten
1 large egg, lightly beaten
2 tablespoons vegetable oil, plus additional for brushing
3 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons sesame seeds, optional

Position a rack in the lower third of the oven. Place a baking stone (or heavy baking sheet) on the rack and preheat to 450 degrees F.

Stir the warm milk and honey in a 2-cup glass measuring cup. Sprinkle the yeast on top and set aside until the yeast softens, about 5 minutes. Stir until dissolved. Stir in the yogurt, egg, and 2 tablespoons of oil.

Pulse the flour, salt, and baking powder in a food processor fitted with the metal blade. With the machine running, pour in the yeast mixture and process until the dough forms a ball on top of the blade. If the dough feels sticky, add a tablespoon of flour and process again.

If it is too dry, add a tablespoon of water and process. Knead the ball of dough in the machine for 45 seconds.

Empty the dough onto a lightly floured surface, knead briefly, and form into a ball. Lightly oil the inside of a large bowl. Place the ball of dough in the bowl and turn to coat with the oil. Cover the bowl tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.

Punch down the dough and knead on a clean surface for 2 minutes. Divide the dough into 6 equal pieces, form into balls, and cover loosely with plastic wrap. Working 1 ball at a time and, keeping the others covered, roll and pull each piece of dough into a tear shape about 10 inches long and 5 inches wide. If the dough retracts, cover with plastic wrap and let rest for 5 minutes before trying again. Lightly brush the tops with oil and sprinkle with sesame seeds if you like. Cover the breads loosely with plastic wrap.

Using a well-floured baker's peel or an unrimmed cookie sheet, slide 2 or 3 breads onto the baking stone. Bake until puffed and golden, 6 to 8 minutes. Repeat with the remaining dough. Serve

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