If there's anything that will make you fall in love with Indian food, it's naan. Its pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close.
Serving size: 20
Calories per serving: 38
1 package active yeast
1/2 teaspoon sugar
1 3/4 cups all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh thyme leaves
3/4 cup water (might need more)
1 teaspoon oils
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.