I can’t lie and say this is an simple or fast dish to make. But! It is very very good and just what I was craving, since we don’t really have any Indian places around here that I know about and like like I do Standard India on Broadway back in Chicago. That place, man, they have the best buffet and the world’s most amazing mango lassi. I digress. Onion naan. I wanted it. So I made it.
Makes 10 naan
3/4 cup whole milk
1 1/4 oz packet dry active yeast
1 tsp sugar
3 1/2 cups flour, plus more for surface and hands
1 tsp kosher salt
1 small onion, finely chopped
1 cup whole milk yogurt (not Greek)
2 tbsp vegetable oil
Heat the milk in a small saucepan over medium low heat until it reaches 100 degrees. Remove from heat and whisk in the packet of dry active yeast and 1 tsp sugar. Let stand until foamy, about 10 minutes.
In the bottom of a stand mixer, whisk together flour and 1 tsp salt. Add in yeast mixture, onion, yogurt and vegetable oil. Mix with a dough hook until shaggy. Increase speed to 2 (or low) and knead until a smooth dough forms, adding more flour as necessary, about 5 minutes.
Spray a bowl with non stick spray and transfer dough to bowl, turning to coat in oil. Let raise for an hour in a draft-free place.
Punch down dough and divide into ten pieces. With well floured hands, roll each piece into a ball. Cover with plastic wrap (all ten on a cookie sheet works pretty good for this step). Let rest for 10 minutes.
Heat a dutch oven over medium high heat. Working one piece at a time, roll out into 1/8 inch thickness. Cook in dry dutch oven until lightly blistered, puffed and cooked through, about 2 to 3 minutes per side. Wrap in foil to keep warm until you’re ready to serve. Serve with herbed raita.
For the herbed raita, you’ll need:
1/2 small onion, very finely chopped
2 cups chopped cilantro
1 1/2 cups whole milk yogurt (also, not Greek)
2 tsbp chopped fresh mint
1/4 tsp cumin
juice of one lemon
salt and pepper, to taste
Stir all the ingredients together and let chill in the fridge while you work on the naan.