Naan (leavened North Indian bread) - Recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau
This was my first time making homemade naan from scratch. I cooked the naan on a pizza stone in the oven, and since only 1-2 pieces fit on the stone at a time, I was able to experiment with a variety of different dough thicknesses, cooking times, and the amount of (dairy-free) butter brushed on top. The last couple trials turned out very well - the secret seemed to be thicker dough, with a moderate brushing of butter, cooked for the shortest time within the suggested range.
The whole process was very time consuming (8 pieces at 6-10 minutes cooking time each, plus prep time and 2+ hours waiting for the dough to rise). I can get fresh naan from the local grocery store bakery, so it's unlikely that I'll make my own in the future - at least not on a regular basis.
Served with two curry dishes as part of a big Indian feast for lunch.
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