Himalayan-Salt Baked Naan

Ingredients

• 1 (10-inch) square salt block, at least 1½ inches thick, or other large salt block
• 1 teaspoon active dry yeast
• ¾ cup hot tap water (120°F), divided
• ½ cup plain yogurt
• 1½ teaspoons ground coriander seeds, divided
• 1½ cups bread flour
• 1 tablespoon canola oil, plus more for coating
• 2 teaspoons sugar
• Pinch finely ground kala namak (Indian black salt), plus more for sprinkling
• 1 cup (approximately) whole-wheat flour
• 1 tablespoon curry powder
• ¼ cup milk
• 2 teaspoons honey
• 6 tablespoons unsalted butter, softened, divided

Instructions

1. 1Combine the yeast and one quarter cup of the hot water in a large bowl, stirring until the yeast dissolves completely after about three minutes.
2. 2Whisk the yogurt, one teaspoon of the ground coriander, and the remaining half cup of hot water in a medium bowl, then stir this into the yeast mixture until fully incorporated.
3. 3Stir in the bread flour and mix vigorously for two minutes. Cover the bowl loosely with plastic wrap and let it sit at room temperature for about 30 minutes until the surface turns bubbly.
4. 4Mix in one tablespoon of the canola oil, the sugar, a pinch of kala namak, and enough whole-wheat flour to form a dough you can knead.
5. 5Transfer the mixture to a clean work surface and knead it, adding extra flour as needed to prevent sticking, until the dough feels smooth and elastic.
6. 6Clean the large bowl and lightly coat the inside with oil. Place the dough in the bowl, turning it once to coat the surface, then cover with plastic wrap and let it rise at room temperature for about one hour until it doubles in size.
7. 7Place the salt block on an unheated gas grill about an hour before you plan to cook. Turn the grill to low, close the lid, and let the block warm up for 20 minutes.
8. 8Increase the grill heat to medium and wait 20 minutes, then turn the heat to high and wait a final 20 minutes.
9. 9Check the center of the block with a laser thermometer to ensure it reaches around 550 degrees Fahrenheit. If you are using a charcoal grill, arrange a chimney full of red-hot briquettes on one side of the firebox instead.
10. 10Set the salt block on the grill grate on the cooler side away from the direct charcoal heat and close the lid.
11. 11Wait 20 minutes, add twelve fresh pieces of charcoal to the fire, and carefully move the salt block directly over the new coals using heat-resistant grill gloves.
12. 12Allow the block to heat for another 30 minutes until it reaches 550 degrees Fahrenheit and is ready for the dough.
13. 13Make the sweet curry butter while the block heats by warming the curry powder, milk, and honey in a small saucepan over medium heat. Take the pan off the heat and allow the mixture to cool.
14. 14Blend the cooled spice mixture with four tablespoons of the softened butter and set it aside.
15. 15Cut the risen dough into four equal portions, roll each piece into a ball, and press them into disks about half an inch thick. Cover the disks with a kitchen towel and let them rest for five minutes.
16. 16Dust a clean surface with flour and roll each dough disk into a nine-inch oval roughly a quarter inch thick. Brush each piece of flatbread with canola oil and stack them on a plate to carry out to the grill.
17. 17Place one piece of dough directly onto the hot salt block and bake it for about four minutes until it puffs up and turns brown. Take the bread off the block with tongs and repeat this process for the other three pieces.
18. 18Brush each hot flatbread immediately with the remaining two tablespoons of softened butter, then sprinkle on a pinch of kala namak and a dusting of the remaining half teaspoon of ground coriander.
19. 19Serve the freshly baked flatbreads warm alongside the prepared sweet curry butter.

Fast Categories