Naan (flatbread) is our favorite accompaniment to tandoori-style grilled foods and Indian currys.
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- ½ cup warm (110 to 115 degree) water
- 2 ½ to 3 ½ cups unbleached all-purpose flour
- 1 large onion
- 6 Tbsp olive oil
- ½ cup buttermilk
- 1 Tbsp baking powder
- 2 tsp salt
Preparation
In a food processor fitted with the dough blade, combine the yeast, honey, water and ½ cup of the flour and mix well. Set aside to rise in the bowl until doubled in bulk (about 30 minutes). Meanwhile, to grill the onion, cut it into large chunks, skewer it, brush it with 1 tablespoon of olive oil, and grill it over a preheated grill, turning occasionally until tender and well browned, about 10 minutes. Finely chop. Alternatively, finely chop the onion and saute in oil until tender and well-browned, about 10 minutes. Set aside. The grilling method gives the best flavor.
Add the onion, buttermilk, 3 tablespoons of the olive oil, the baking powder and salt to the food processor and process to mix. Add the remaining flour, ½ cup at a time, and mix until a soft, kneadable dough is formed. Turn out onto a very lightly floured surface and knead until the dough is smooth and elastic. Place in a lightly oiled bowl, cover and let rise until doubled in bulk (about 1 hour).
Prepare a medium fire in the grill. Divide the dough into 8 balls. Lightly oil a work surface. Pat one of the balls into an oval. Roll out as thinly as possible. Brush olive oil on both sides. The rolled-out naans can be stacked in top of each other on a plate.
Grill the naan until the bottom is browned and the top begins to puff up (2 to 3 minutes). To avoid scorching, check the bottoms after 1 minute and move to a cooler spot on the grill if the breads are cooking too fast. Flip the flatbreads and grill for 1 to 2 minutes more, until golden with brown spots. Keep naan warm in a covered basket while you grill the remaining flatbreads. Serve immediately.
Makes 8 pieces (enough for 4 people).