Onion Naan

Onion Naan

  • 3/4 cup whole milk
  • 1  1/4-oz envelope active dry yeast
  • 1 tsp sugar
  • 3 1/2 cups all-purpose flour plus more for surface and hands
  • 1 tsp kosher salt plus more
  • 1 small onion, finely chopped
  • 1 cup whole-milk yogurt (not Greek)
  • 2 Tbsp melted ghee or vegetable oil, plus more

Heat milk in a small saucepan over medium-low heat until and instant read thermometer registers 100°. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.

Whisk 3 1/2 cups flour and 1tsp salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 Tbsp ghee. Mix dough until blended but still shaggy.

Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft free area until doubled in size, about 1 hour.

Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface.

Cover with plastic wrap and let rest 10 minutes.

Heat a large cast-iron skillet or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8″ thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.

Onion Naan 2Yield 10-12 pieces

From: Bon Appetit, April 2013 edition

Gray: Wow, this really turned out well! With the onion, it is better than the restaurant versions I’ve had around here. I did divide the dough into 12 pieces, since it was being made to go alongside a recipe that served 6.  This recipe does take a little time, but is not difficult at all.  I will say that the more I bake bread, the more I love it.  It is a very rewarding type of cooking. I really encourage you to try this, even if you haven’t baked before, it is easy and makes a great accompaniment to spicy Indian food.

Katie: This was great naan! I was skeptical of Gray making all these different things for dinner one night, but he got everything ready spectacularly! It ended up taking a little longer than he thought to do everything, which is normal, but our friends didn’t mind and I got out some cheese and crackers for an appetizer. I think we didn’t eat until about 8:30 or 9pm! I absolutely loved Gray’s dinner, the Chicken Tikka Masala (recipe last week), the onion naan, and the yogurt sauce (recipe to come next week). If you try the naan, let us know what you think!

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