naan bread

Ingredients

• 1 cup (240ml) warm water (105-115°F)
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 2 1/2 cups (300g) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil, plus more for brushing

Instructions

1. In a large bowl, dissolve sugar and yeast in warm water. Let stand for 5-10 minutes, or until foamy.
2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
4. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Preheat a cast iron skillet or griddle over medium-high heat.
6. Punch down the dough. Divide into 6-8 equal pieces.
7. Roll each piece into an oval shape, about 6-8 inches long.
8. Brush the naan with vegetable oil.
9. Cook for 2-3 minutes per side, or until puffed up and lightly charred.
10. Serve warm with your favorite toppings.

Notes

• For a crispier naan, use a very hot skillet.
• You can also use a pizza stone or baking steel.
• Store leftover naan in an airtight container at room temperature for up to 3 days.
• To prevent sticking, lightly dust your work surface and skillet with flour or cornmeal.