Silk Road Naan

Silk Road Naan
Photo by Scott Phillips


  • 24 oz. (about 5-1/3 cups) unbleached all-purpose flour; more or less as needed
  • 2 Tbs. olive oil plus 1 Tbs. melted unsalted butter (or 3 Tbs. rendered lamb fat, melted); more fat or melted butter for brushing
  • 3 cups lukewarm water (about 100°F)
  • 2 tsp. active dry yeast
  • 1 Tbs. coarse salt; more for sprinkling
  • 9 oz. (2 cups) whole-wheat flour
  • Fresh chives or scallions (optional)

In a large bowl, dissolve the yeast in the water. Add the whole-wheat flour, 1 cup at a time, and then add 1 cup of the all-purpose flour. Stir in the same direction until smooth, and then stir another 1 min. If you have time, cover the bowl with plastic and let rest for 30 min. Stir in the 1 Tb...

View full recipe at Fine Cooking


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