Although I consider myself pretty up-to-date and somewhat “with-it” in the world of breads, this particular variety marked a first for me:
As in, first time I ever tried it, and first time I ever made it…… it was so unique, flavorful and different…….unlike anything I’ve ever had before.
I do know that naan is a traditional Indian bread – and while I’m not familiar at all with that type of cuisine, this bread won us over and has inspired me to look into different variations of it.
But really, who can resist the combination of onions and bread? Add some cheese (don’t say you didn’t see that coming) and call it dinner for me 🙂
Onion Naan – adapted from Bon Appetit
- 3/4 cup whole milk
- 2 1/4 tsp. active dry yeast
- 1 tsp sugar
- 3 1/2 cups all-purpose flour plus more for surface and hands
- 1 small onion, finely chopped
- 1 tsp. fresh ground black pepper
- 1 cup whole-milk yogurt
- 2 tbs. vegetable oil
Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
Whisk flour into yeast mixture, then add onion, pepper, yogurt, and 2 tablespoons oil. Mix dough until blended but still shaggy.
Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with oil, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
Working with 1 piece at a time, roll out with a rolling pin to 1/8″ thickness. Grill the bread over medium heat until cooked through, about 5 minutes per side.