Hands on Indian

Last Thursday I had an incredible Hands-On Indian class. We made Naan and Raita and Chutney and many other yummy things. This was a beginner class and was intended as an intro to cooking, but as everyone introduced themselves before we got started I realized we had a classroom full of experienced cooks. With most everyone comfortable in the kitchen everyone really got into the spirit of the thing. There was tasting and tweaking and laughter.

One of my favorite things to make is naan from scratch. I am posting the recipe we used here. This is the thing you cook up right before you eat dinner so it is hot and buttery and ready to go. I like to scoop Indian food onto my naan, but it can also be used an accompanying side to a meal such as shish kabobs, or topped with tomatoes cheese and herbs and eaten like a flat pizza.

Homemade Naan with Ghee

½ teaspoon dry yeast
1 tablespoon sugar
3 ½ cups to 4 ½ cups bread flour
1 ¾ tablespoons kosher salt
1 cup plain yogurt
3 tablespoons vegetable oil

¼ cup ghee or melted butter


1. Combine the yeast, sugar, and 1 cup tepid water in a small bowl, stirring to mix. Set aside for 10 minutes.

2. Combine 3 ½ cups of the flour and the salt in a large bowl. Make a well in the center and stir the yeast mixture into the flour a little at a time, then gradually mix in the yogurt. When the dough begins to form a ball, turn it out on to a floured board. Knead the dough for 10 minutes, adding the remaining cup of flour as necessary, until the dough is smooth and elastic. Place the dough in an oiled bowl, cover it with plastic wrap, and set aside in a warm place to rise until doubled, about 2 hours.

3. Punch the dough down. Divide it into 8 pieces (4 ounces each). Shape each one into a ball. Flatten and stretch each ball out until you have a round about ¼ inch thick. Oil the dough on both sides.

4. Heat a large skillet over medium heat and add one or two of the dough rounds. Cook until crisp and lightly browned on one side, 2 to 3 minutes, then flip over and cook the remaining side. Serve immediately, brushed with butter or olive oil. Repeat to cook the remaining naan.