Naan is great for sopping up savory Indian sauces. It also happens to make a perfect base for sweet candied ginger and honey. Enjoy it after a meal or on its own.
Slideshow: Indian Recipes
1 teaspoon active dry yeast
2 tablespoons sugar
1/4 cup water, room temperature
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup full-fat plain yogurt
3/4 cup whole milk, room temperature
Cooking oil, for the bowl
3 tablespoons minced candied ginger
1/4 cup honey
1 stick melted unsalted butter
How to Make It
In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes. In the meantime, mix the flour, baking soda, and baking powder in a large bowl.
Whisk together the yeast mixture, yogurt, and milk, and stir into the dry ingredients. Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Leave at room temperature until doubled in size, about 2 hours.
Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 12 equal portions. Roll it into 1/4-inch thick ovals, approximately 6 inches wide.
Heat a cast-iron skillet over moderately high heat. Sprinkle each portion with candied ginger and press it into the dough. Brush with melted butter and place in skillet. Cook for about one minute, until dough puffs up. Flip, cover pan, and cook for one more minute. Remove from the pan and brush both sides with butter and sprinkle with salt. Drizzle with honey and serve immediately.
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