Tonight I topped a large Naan with Grilled Eggplant, baby kale, red romaine and Roasted Beets with Garlic. YUM!
adapted from Half Baked Harvest
4 cups organic, unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon organic sugar
1 cup hot water (not boiling)
1 teaspoon active dry yeast
1 1/2 cup plain organic yogurt
In a medium size bowl, dissolve the sugar in the warm water. Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
Add the four, baking soda and baking powder to a large mixing bowl.
When the yeast is foamy and smells like bread add the yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired. Repeat with the rest of the naans and serve. These are best eaten fresh.