making naan bread

For a while last year, I seemed to see articles about naan all the time - even my local supermarket ( now closed) offered it, misshapen and rustic, in plastic bags near the checkout. When I started feeling that too-full feeling from my usual sandwich bread, I decided to try naan. While naan does use yeast, it's more like a soft pita bread - and thicker than pita. It's also fast - probably 1 1/2-2 hours in all, depending on rising time. There is only one rising, then you shape the dough into a "teardrop " shape, and bake quickly in a hot oven. Many recipes call for an additional quick broil, but I skipped that.

What I like about this bread is that you can mix in spices and herbs as you make the dough - I've been leaning heavily toward coriander powder and cracked pepper, but I might start trying minced fresh herbs as well.

This recipe makes four large naan ( as big, at least, as your hand).

To make:

4 T. milk, lukewarm

1 small packet yeast, 1/4 oz, softened in the warm milk

1 T. vegetable oil

1 egg

2 T. plain yogurt

2 cups King Arthur all purpose flour

1-2 t. coriander and freshly cracked pepper

about 1/4 t. salt

Melted butter to brush on naan.

Soften yeast in the milk and let blend for 15 minutes.

Mix all the ingredients, including the milk/yeast mixture, in mixer bowl. If dough seems dry, add 1-2T. warm water. Switch to a dough hook, or just massage dough until silky.

Let rise in a covered, oiled bowl for about an hour, or til doubled

Form dough into a ball, and cut into four pieces.

Preheat oven to 400F. Place unoiled baking sheet in oven to heat up.

Shape each piece into a teardrop shape with a rolling pin, about hand size.

When oven is at 400, remove baking pan ( remember- it's HOT!)

Place naan on baking sheet, brush with melted butter, and quickly place in oven.

Bake naan 5 minutes on each side.

They will be done in ten minutes. Let cool before packaging.

These are thick enough to cut in half for sandwiches.