Naan

Naan

Yogurt and baking powder naan:
www.food.com

Scaled to make 5 naan:

2 cups flour (270 g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup plain low-fat yogurt (225 g)

Mix dry ingredients. Stir in yogurt until it is to stiff to stir, then knead till smooth.  Let rest 1 hour or more.
Preheat 500 degree oven.
Divide dough into 5 pieces.
Roll out 1/4 inch thick.
The recipe calls for cooking one side on a griddle and then moving to a rack on the stove. I just did both sides on a baking stone, flipping after a minute or two. I'm not sure I need to flip.
The naan should be puffy and browned/blackened in places.

Another version from Rasa Malaysia for 6 Naan


2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 tsp oil
1/2 cup yogurt
1/2 cup milk (warmed)
Butter for brushing naans
Chopped coriander/ garlic, cumin for sprinkling

The mixing is as above with a 2 hour rest. Then shape as above. They brush one side with water and place the dough water side down in the skillet cook until bubbly, then hold the skillet upside down over an open flame or alternately under the broiler to finish.

The AB5M version uses 1/4 pound of the master recipe boule and rolls it out to 1/8 inch thick - 8 to 9 inches around on a floured board. Heat a large skillet with ghee or oil till water drops skittle across the pan. Reduce heat to medium add dough and cover. Cook until brown and bubbly 2 to 3 minutes per side. This has the advantage  of allowing for small batches over a few days.