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Naan: Indian Flat Bread

The key to preparing Naan is to include Buttermilk or Yogurt, whose acids marginalize the formation of strong gluten chains. This allows you to easily roll the Naan into a thin sheet because the dough is relaxed rather than springy.

The Naan can be cooked on a blazing hot dry Cast Iron griddle, skillet, of pan. Do not use any oils. The dough will quickly bubble with rising steam and the skin will toast to a char on the dry surface.

Dry Ingredients:

500 grams of white Bread Flour
200 grams of Whole Wheat Flour
1 Tablespoon of Sugar
1 Tablespoon of Onion Powder
1 teaspoon of Salt
1/2 teaspoon of Baking Powder

Wet Ingredients:

1 teaspoon of Yeast
200 grams of warm Water
300 grams of warm Buttermilk

Finishing Ingredients:

3 Tablespoons of melted Butter
1/2 cup of chopped fresh Cilantro
1/2 cup of chopped Green Onions (about 6 Green Onions with lots of the green leaves included)
Salt as desired. sprinkled from a shaker
Garam Masala powder as desired. sprinkled from a shaker

Preparation:

Prep the Yeast by adding it in the warm Water. Set it aside to soak.

Add all the dry ingredients to a large bowl and mix the contents thoroughly.

Add the Water and Buttermilk to the dry ingredients and mix in until the dough can be kneaded.

Knead the dough until the moisture is evenly distributed and a cohesive ball of dough is formed.

Cover the dough and let it rest and rise for several hours. Gently spray some a mist of water on it occasionally to prevent a skin from forming.

Separate the dough into 10 to 12 pieces. Form each piece into a small ball, and place them on a surface dusted with flour. Heat the cast iron griddle. Watch for the surface to begin to smoke. That's when the cast iron is hot enough to start.

Roll the dough balls into flat sheets. You can roll a few at a time, and catch up while the Naans are cooking.

Cook the sheets of Naan on both sides. let the first side cook while the steam forms bubbles. Wait until the surface begins to char. Flip and cut the other side until it also chars.

When each has been cooked, move the Naan to a plate, coat the top with melted Butter. Sprinkle some Salt and Garam Masala into the butter. Spread a spoonful of the Cilantro and Green Onions across the top.

It can be messy at serving time, but I just stack the buttered Naan on top of each other and let the butter soak in.

Serve when ready.