Yield: 10 large or 20 small pieces
Ingredient Amount
AP flour 1800 g
Water, warm 720 g
Baking Powder 15 g
Freeze dried yeast 15 g
Whole milk yogurt 360 g
Ghee or melted butter 120 g
Black onion seeds 4 tsp.
Salt 20 g
Method
1. Combine flour, salt, onion seeds, baking powder and yeast in a large mixing bowl.
2. Combine water, yogurt, and ghee in a smaller bowl and then pour into the dry ingredients while mixing (dough mixing machine is helpful for this)
3. Continue to knead for 10 minutes if kneading by hand, 5 minutes if kneading by machine.
4. Place dough into a clean bowl and cover with plastic wrap. Place in a warm - NOT HOT - place and allow to double in size. (this should take about 30-60 minutes).
5. Remove dough from bowl and divide into pieces according to the size you wish to finish with. Shape pieces into balls and place on a lightly oiled piece of parchment paper on a sheet tray.
6. Place dough balls on oiled paper and cover again. Allow to double in size once more.
7. Make a ball from several layers of kitchen towels tied at one end with string. Reserve for later.
8. Flatten dough pieces to about 1/4" thickness, place flattened dough piece over towels and hold in place using the thumb of the hand holding the towels. Paint the up-facing surface of the flattened dough with a thin layer of ghee, and then turn over so that ghee side is down on the towel. With the ghee side of the naan against the towel, paint the opposite side of the naan (now facing up), lightly with water - this is the side which will adhere to the wall of the oven while baking.
9. Working quickly, reach into the tandoori oven and firmly press the dough onto the wall of the oven - using a rolling motion as you press against the oven wall helps ensure that the dough sticks.
10. When the dough puffs and begins to brown and blister on the outfacing surface use the tandoor tools - hook and "spatula" - to peel the bread off of the oven wall and retrieve it from the oven. Brush hot naan with ghee and sprinkle with salt. Serve immediately with a variety of dips and chutnis