Naan

Photo: Karry Hosford

Naan, one of the daily breads of India, is dense and chewy, almost like focaccia but thinner. If you don't have a pizza peel, use the back of a baking sheet to transfer the dough to a hot pizza stone. You can also bake naan on a heavy baking sheet lined with parchment paper.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 12%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.5g
  • Carbohydrate: 40.4g
  • Fiber: 3.1g
  • Cholesterol: 1mg
  • Iron: 2.4mg
  • Sodium: 371mg
  • Calcium: 39mg

Ingredients

  • 1 teaspoon dry yeast
  • 3/4 cup warm water (100° to 110°)
  • 1/2 cup plain low-fat yogurt
  • 2 1/4 cups bread flour, divided
  • 1 cup whole wheat flour
  • 1 1/4 teaspoons sea salt
  • 1 tablespoon olive oil
  • Cooking spray
  • 4 tablespoons cornmeal, divided

Preparation

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Lightly spoon flours into dry measuring cups; level with a knife. Add 1/2 cup bread flour and whole wheat flour to yeast mixture; stir with a whisk until smooth. Cover and let rise in a warm place (85°), free from drafts, 2 hours (batter will be bubbly, lacy, and weblike).
  2. Stir in salt and oil. Add 1 1/2 cups bread flour (1/2 cup at a time); stir with a wooden spoon (dough will become very difficult to stir).
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)
  4. Place pizza stone on the bottom rack in oven. Preheat oven to 500°.
  5. Punch dough down; turn out onto a lightly floured surface. Cover and let rest 5 minutes.
  6. Divide dough into 8 equal portions. Working with 1 portion at a time, (cover remaining dough to keep from drying), stretch each portion into a 6-inch oval. Cover and let rest 5 minutes.
  7. Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes.
  8. Place 2 dough portions on the back of a pizza peel dusted with 1 tablespoon cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment. Bake at 500° for 6 minutes or until lightly browned. Repeat with remaining dough and cornmeal. Serve immediately.
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