Buttermilk Naan

Recipe by: Yiggy Uploaded by Drimble Wedge

Some of the more traditional recipes I've seen will use yogurt instead of buttermilk, one time I tried it they came out fine the other time I cooked them too long and they turned out like shoe leather. Adding lots of yogurt puts a lot of protein in before getting the right amount of moisture as opposed to a few splashes of buttermilk, so you have to be careful about them getting tough. Now whenever I make it I just use buttermilk.

Get all your supplies ready.

To start, soak 1 tbsp of yeast in half a cup of warm water with a tbsp of brown sugar for thirty minutes. Add ten ozs of bread flour, 1 tsp of salt and 1/2 a tsp of baking soda to a mixing bowl. Once yeast is ready, add to the flour and mix. Once combined, add the buttermilk. I added roughly a cup and a half but didn't really measure.

Turn out on a dusted surface and incorporate more flour by kneading until you get a smooth dough. You want the dough to be soft and a little tacky. If you have little bits of dough sticking to the board while you need, thats fine. Don't add more flour, use a scraper to add the dough back in.

Put your dough ball in a large, oiled plastic bag. Squeeze out all of the air and seal. I then place the bag on a heating blanket set on medium and cover it with a blanket.

Check periodically and adjust heat to low if you need to. After it doubles, punch it back down and let it rise some more. Right before you're about to serve dinner, heat up your pizza stone in an oven to 400 degrees F. Take your dough out and break in to equal-sized small pieces.

Roll them out and keep them on dusted parchment paper until ready.

When the oven and your stone is hot get a batch of five or so ready.

And put em on your stone.

They cook quick, so don't walk away. Once they look like this.

Flip em...

And let cook a little longer. They only take about 2-3 minutes to cook. Store them in a foil pouch until ready to eat.