How to make naan at home

Nothing beats the smell of warm, freshly baked bread. So if you love homemade bread of any kind, you are going to love this recipe of homemade naan.

Naan is an oven-baked flatbread which resembles pita. Even though a simple naan is the breakout star in our collective global food embrace, there are many variations to basic naan with flavourings ranging from herbs to garlic.

You can cut up a naan in wedge form and eat it with a dip, or top it up with vegetables and cheese for a twist on pizza crust.

BASIC NAAN

Note: Always measure the water temperature with an instant read thermometer so it is not too hot for the yeast.

Ingredients

3 cups flour, plus more for work surface

1 packet (1/4-ounce) or 2 teaspoons active dry yeast

1 teaspoon salt

1 cup warm water (110 to 115 degrees)

2 tablespoons plain yogurt

1 tablespoon expeller pressed canola oil

Method

1. Mix flour, yeast and salt in a large bowl. Stir in warm water, yogurt and oil. Work with floured hands to make a dough. Turn the dough out onto a floured surface and knead until smooth, 5 to 6 minutes. Put the dough ball into a floured bowl and cover with a cloth. Let rise in a warm spot until doubled in volume, usually about 1 hour.

2. Line your oven with a pizza stone or clay baking tiles. Heat oven and tiles to 500 degrees.

3. Punch down the dough and divide into 6 even pieces. Roll 1 piece into a ball then stretch into a thin elongated oval.

4. Place the oval in the oven on the preheated stone. (You can bake 2 breads at a time if your stone is large enough to allow space between the breads.) Bake until the bread puffs up and turns golden, about 5 minutes. Remove and wrap in a towel. Repeat to bake the other breads. Serve warm.

NAAN PIZZA WITH CURRIED CAULIFLOWER

Ingredients

1 teaspoon garam masala or curry powder

1/2 teaspoon each: garlic powder, salt

4 cups small cauliflower florets, about 12 ounces

3 large shallots or 1 small red onion (total 5 ounces), very thinly sliced, separated into rings

3 tablespoons olive oil

4 whole grain naan, usually two 8.8-ounce packages

2/3 cup bottled tikka masala spicy curry sauce

1/2 cup finely crumbled goat cheese, or feta

Chopped fresh cilantro, for garnish

Method

1. Heat oven to 400 degrees convection or 425 conventional. Mix curry powder, garlic powder and salt in a small dish.

2. Mix cauliflower, shallots, oil and spice mixture on a baking sheet; toss to coat well. Bake, stirring once or twice, until cauliflower is fork-tender and shallots are golden, 15 to 18 minutes.

3. Lay out naan in a single layer on a baking sheet. Smear 2 or 3 tablespoons curry sauce over each bread. Top with the roasted cauliflower mixture and cheese. Pop into the oven to heat everything through, about 6 minutes. Serve garnished with cilantro.

CRISPY NAAN WEDGES WITH RED LENTIL AND PEANUT DIP

Ingredients

1 cup (6 ounces) split red lentils, well rinsed, drained

2 cloves garlic, crushed

2 teaspoons grated fresh peeled ginger or store-bought ginger puree

1 teaspoon ground cumin

1 teaspoon garam masala or curry powder

1/2 teaspoon salt

1/4 cup olive oil

3 dried New Mexico or guajillo chiles, stemmed, seeded, cut into 1/8-inch strips

1/2 cup dry-roasted peanuts, finely chopped

Chopped fresh cilantro

Crispy naan wedges (see recipe)

Method

1. Heat a medium saucepan filled halfway with water to a boil. Add lentils. Cook, uncovered, stirring occasionally, until tender, 10 to 12 minutes. Drain lentils and place in a large bowl. Stir in garlic, ginger, cumin, curry powder and salt until well mixed. Keep warm.

2. Heat oil in a medium skillet over medium heat until hot but not smoking. Reduce heat to low. Add the chile strips and peanuts. Cook and stir until golden, 1 or 2 minutes.

3. Spoon lentil dip into a serving dish. Spoon the peanuts and chile with the oil over the top. Garnish with cilantro. Serve warm. Pass the crispy naan wedges or pita chips for dunking.

Crispy naan wedges: Heat oven to 400 degrees on convection or 425 on conventional. Cut 2 naan from 1 package (8.8 ounces) into small wedges. Place on a baking sheet. Drizzle with 1 tablespoon expeller-pressed canola oil. Toss to coat everything with oil. Bake, 5 minutes. Turn wedges over. Bake until golden and crisp, about 5 minutes. Serve warm.