Indian Naan

This bread is essential to Indian meals. The light and chewy bread has a tear drop shape from cooking on the side of a tandoor oven. At home, grilling naan outdoors will give it an authentic flavor. Black caraway seeds are also found under the names: onion seeds, Nigella, Charnushka or kalonji.

Mint Sauce

    1 cup peeled European cucumber slices (approx ½ cucumber)
    1 cup whole milk plain yogurt
    2 teaspoons lemon juice
    3 tablespoons chopped mint
    1 cup whole milk plain yogurt
    ½ teaspoon dried dill weed
    1 teaspoon ground coriander seeds
    ¼ teaspoon garlic salt
    ½ teaspoon garam masala
    ½ teaspoon dried tarragon

Naan Bread

    2 ½ teaspoons active dry yeast
    2 teaspoons granulated sugar
    2 ½ cups water, warmed to 110 °
    2 tablespoons canola oil
    1 cup fat-free plain yogurt
    5 cups all-purpose flour
    1 cup whole-wheat flour
    2 teaspoons baking powder

    1 ½ teaspoons salt
    Flour for kneading
    Black caraway seeds

1.  Mint Sauce: In a blender, process the cucumber, first cup of
     yogurt, lemon juice and mint. Pour into a bowl and stir in the
     second 1 cup yogurt, dill weed, coriander, garlic salt, garam
     masala and tarragon. Refrigerate until serving time.

2.  Naan: In an extra large bowl, whisk the yeast, sugar, warm         
     water, oil and yogurt.

3.  With hands, add all-purpose flour, whole-wheat flour, baking        
     powder and salt to make a soft dough which is almost too
     sticky to handle.

4.  Turn oven on to 200 °, when you can feel the heat, turn the
     oven off. Cover the dough and let it rise in the warm oven
     until double, about 1 hour.

5.  Flour your hands well and set extra flour nearby. The dough
     is workable with a lot of flour. Divide the dough into 6 pieces.
     Take each piece of dough and set it on well-floured board.
     Top with more flour. Roll and then lift dough to naturally
     stretch it out. Pull and stretch until you have a piece of
     oblong dough that somewhat resembles a rough teardrop.
     The dough should be quite thin. Place on a nonstick baking
     sheet which has been oiled.

6.  Brush with "ghee" or melted butter, sprinkle with seeds.

7.  Broil in the oven for a few minutes. Watch carefully or it will        
     burn. Some brown spotted areas are normal and desirable.

8.  Serve warm bread with small bowls of sauce for dipping.

     Hint: Top bread with garlic and ghee if preferred.

     Makes 6 servings