Naan

I often wondered about differences in the dough for pizza base, pita bread, naan, flat bread, bhature, bread loaf and thought that there should be a single recipe which can turn into any one of them based on the shape, thickness and mode of cooking. Recently, I found a recipe by Marion Cunnigham for pizza dough which I have used to make bhature and naan with great satisfaction by using some tips for baking naan in oven from the recipe here.



Yield: 8 (approximately 3 X 9 inches each)
- Use all the ingredients in the above suggested recipe to make pizza dough (you can let the dough rise for 1-2 hours more if you like). Once you have basic pizza dough, divide that into 8 equal sizes.
- Place cookie sheet(s) into the oven and preheat the oven to 500 F.
- Using some dry flour and rolling pin, roll out each one of them into desired shape with 1/8-1/4 inch thickness. I usually roll the dough really thin to get crispy naan.
- Carefully transfer your rolled out dough onto the cookie sheet(s) and let them cook in the oven for 6 mins
- Remove the naan from oven and heat them on the gas stove for 30 seconds on each side to get the burnt look (optional)
- Apply some butter and serve hot.
- For a flavored naan, you can also add minced garlic and coriander to the risen dough.