Tandoori Potato Naan

~1 medium potato – wash and prick with a fork. Microwave til soft, peel and mash up. You will need 1/2 c. of the mash. (I’m sure you’ll find something to do with the rest of the potato…I slathered mine with sour cream and butter.)

When the potato has cooled off a bit so that its just nice and warm add:

~1/4 c. warm water
~1/2 t. salt
~1 1/4 t. dry yeast
~1 t. sugar

Mix well to form a slurry of sorts then add:

~2 c. flour (I used King Arthur bread flour)
~3 T. plain yogurt
~3 T. milk
~1 T. melted butter or ghee
~1/4 t. baking powder

I let this mix in my Kitchen Aid til a pliable, smooth dough was formed and crawling the hook. If the dough seems too sticky, add flour a teaspoon at a time til it firms up. If it’s too dry, just add very little water while the hook mixes.

Once your dough is mixed smooth (about 5 mins or so), put it in an oiled bowl to double. This usually takes an hour and a half or put in the frig overnight. I put mine in the frig.

Then in the morning, I let it come to room temperature and set the bowl in a warm water bath in the sink to finish up the rise.

Once risen, punch down and cut into 6 pieces and one small piece to test the pan with.

Traditionally, these are cooked on the inside wall of a large clay jar that’s been heated over an open fire…but since I’m one large clay jar and one open fire short, I’ll use a cast iron skillet.

Heat your skillet on medium heat. Stretch out your pieces into flat rounds about 7-8 inches across…this is relative though, just evenly stretch the pieces out.

Using your little piece I told you to save…check the temperature of the skillet.

Your naan should develop nice golden brown spots in just a short time, we’re talking 10-15 seconds.

If your pan is too cool, the naan won’t be cooked in the middle…too hot and you’ll burn your buns…err naan.

Toast your naan one at a time, flip after one side has its little brown yummy spots and brush with melted butter and sprinkle sesame seeds if you like.

I tell ya, there’s nothin’ better than hot, fluffy naan served with curry. But, really, these are so versatile they can be served with nearly anything. Get crazy and add herbs or garlic to your dough, not too much tho, garlic can retard yeast growth. I really hope you enjoy this recipe. Good naan recipes are hard to find, this is THE best one I have found.