The smell of Indian food is intoxicating. It’s one of my
favorite things my husband prepares. Last night he made dahl and chicken
kebabs. I made cucumber raita and—inspired by our new countertop pizza
oven—I also made naan from scratch.
I made the naan dough with a mixture of bread flour (to which
I added some whole wheat pastry flour), milk, yogurt, egg, salt and yeast. I
used our standing mixer with the dough hook attachment to knead the dough and then let the dough rise in front of the
fireplace for an hour or so. 
Once the dough had doubled in size I cut portions and
rolled them out on a floured surface. I brushed the naan with a little butter
and then into the pizza oven they went. I turned the naan every few minutes until
both sides were crispy. Simple, fast and delicious. I won’t purchase
store-bought naan again.
Revision note: I plan
to make my next batch of naan with more whole wheat flour and roll the dough much
thinner.
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