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2 Tbsp dehydrated onions (or use 1 cup fresh onions, chopped fine or grated, and cooked until translucent)
2 Tbsp water
3 cups all-purpose flour, approximately
1 pkg dry yeast
1 tsp salt
1 tsp sugar
1 1/2 cups milk
3 Tbsp vegetable oil
4 Tbsp plain yogurt (set aside 1 Tbsp to brush)

In a small bowl, reconstitute the dehydrated onion in the water. Set aside for a moment.

In a large mixing or mixer bowl, measure 2 cups of flour and dry ingredients. Stir well to blend together. Pour in the milk, add the oil, yogurt and onions. Beat 100 storkes with a wooden spoon or mix 2 minutes under the flat beater blade. Stop the mixer and attach the dough hook. Gradually work in the remaining flour, sufficient to make a soft mass that cleans the sides of the bowl. The dough will form a soft ball around the hook and clean the bowl.

Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion for 6-8 minutes, until the dough is smooth and elastic. Add sprinkles of flour if the dough is wet and sticky.

Place the dough in a lighly greased bowl, cover and set aside to rise until double in bulk, about 1 hours.

Preheat the oven to 450° or ready the broiler by placing the rack 8" from the flame.

Turn the dough onto the floured work surface, roll it into a uniform length, mark, and cut into 16 pieces. Roll each between the palms into tight, solid balls of dough, about the size of golf balls. Cover with waxed or parchment paper and allow them to rest for 20 minutes.

By hand and rolling pin, press and flatten each ball into a thin circle no more than 3/16" thick and about 6" to 8" in diameter.

Arrange the naans on two baking sheets, brush lightly with yogurt, and place in the middle shelf of the oven. Watch carefully. When the naans begin to puff in about 5 minutes, turn them over and bake until they are firm to the touch, about 8-10 minutes. Slide them under the broiler for a minute or so to brown the tops lightly.

This is a fast bake! The naans will be done in 3-5 minutes. When the tops of the naans are puffed, turn them over with care. They are quite crispy and have a tendency to slide off the bake sheet.

Serve the naans hot or at room temperature.

Bernard Clayton's Complete Book of Small Breads