Homemade Naan

Name: Homemade Naan
Yield: Makes 4 pieces
Cuisine: Indian
Ingredients: 1/2 cup, ice water; 1/3 cup, plain whole-milk yogurt; 3 tablespoons plus 1 teaspoon, vegetable oil; 1 large, egg yolk; 2 cups (10 ounces), all-purpose flour; 1 1/4 teaspoons, sugar; 1/2 teaspoon, instant or rapid-rise yeast; 1 1/4 teaspoons, salt; 1 1/2 tablespoons, unsalted butter, melted

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By Andrew Janjigian

Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

Desserts or Baked Goods

Indian

Breads

We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.

SERVESMakes 4 pieces

TIME1½ hours, plus 16 hours resting

has video

WHY THIS RECIPE WORKS

We wanted a light and tender naan that could be made without a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thou...

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