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Basic Naan (Contra Costa Times, 05/20/2008)

1¼ teaspoons salt

1¼ teaspoons sugar

4 teaspoons baking powder

4¼ cups all-purpose flour

½ cup whole milk

1 cup water

1½ tablespoons vegetable oil

1. Place the salt and sugar in an electric mixing bowl. Add baking powder and flour. Stir well by hand.

2. Pour the milk and water into the bowl all at once and mix with the paddle attachment for about 30 seconds, just until the mixture becomes a cohesive dough. Stop the mixer and add 1 tablespoon oil. Turn mixer on for about 5 seconds only. Add remaining ½ tablespoon oil and pulse mixer. Dough should be soft but not sticky.

3. Divide dough into 8 fist-sized lumps. Form into smooth balls by turning each lump inside out, then twisting the bottom area where the seams of the dough come together a few times, until a small bit of dough comes off the bottom. Dip the bottom of the ball in flour and place on a sheet to rest. Cover with plastic wrap to rest for at least one hour.

4. At least 45 minutes before cooking, preheat oven to 500 degrees and place a pizza stone on the lowest rack. Working with one ball of dough at a time, flatten the dough into a round that's about 5 inches in diameter. Press fingertips into the dough firmly, making deep dimple marks. Pick up the dough and toss it between your hands to thin and stretch the dough. It should be about 10 inches in diameter with dimple marks throughout. You can roll the dough out with a pin, but the resulting naan will be flatter.

5. Carefully place the round of dough on a thick pot holder or folded towel. Holding the towel, quickly and firmly place the naan dough on the surface of the tandoor, pizza stone or pan. The dough will stick to the surface and, in a tandoor, begin to bubble on top. If cooking in an oven, let brown on the bottom and finish under the broiler. Naan can also be flipped over, but the bread will flatten slightly.

Potato-Stuffed Naan (Contra Costa Times, 05/20/2008)

1 recipe Basic Naan, prepared through Step 3

1 medium-sized russet potato

½ teaspoon garam masala, or more to taste

2-3 teaspoons chopped fresh cilantro

¼ cup frozen peas

Salt to taste

Pepper to taste

Vegetable oil

1. Place unpeeled potato in a pan of water and bring to a boil on the stove. Cook until tender all the way through. Drain and cool to room temperature.

2. Peel potato and place in a bowl. Crush with fingers or the back of a spoon until the pieces of potato are about the size of peas (do not use a potato masher). Add garam masala, cilantro, peas and salt and pepper. Mix well.

3. Arrange a pizza stone on bottom shelf and a rack on the top shelf and preheat oven to 500 degrees for about an hour. Press one dough ball into a disc about 5 inches in diameter and place 1 tablespoon potato mixture into the center. Close dough tightly and place on a flat surface. Use a rolling pin to flatten dough into a circle about 10 inches in diameter. (Stuffed naan requires flattening with a rolling pin.) Repeat with remaining dough balls.

4. To cook, place dough on pizza stone and close the oven. Bake for about 4 minutes, or until the bottom begins to brown. When brown, brush surface with vegetable oil and transfer to the top rack of the oven and broil until the top browns. Watch carefully to avoid burning. Serve immediately.

Posted by Orrin Judd at May 20, 2008 9:00 PM