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1
Make the Naan In glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes.
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2
In the meantime, mix the flour, baking soda, and baking powder in large bowl.
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3
Make the Naan Whisk together the yeast mixture, yogurt, and milk and stir into the dry ingredients.
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4
Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes.
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5
Place the dough in an oiled bowl and cover with plastic wrap.
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6
Leave at room temperature until doubled in size, about 2 hours.
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7
Make the Spinach Saute the onion, garlic, ginger, and coriander in butter over moderately low heat for 5 minutes.
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8
Add the chopped spinach and cook, stirring often, for five minutes, until the spinach has wilted and moisture has evaporated.
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9
Stir in the yogurt and let cool for five minutes.
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10
Transfer to a food processor and pulse until smooth.
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11
Season with salt and pepper and set aside.
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12
Make the Potatoes Preheat the oven to 400 degrees .
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13
Toss the potatoes with oil, season with salt and pepper, and place in one layer on a baking sheet.
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14
Roast for 20 minutes, until tender and slightly brown.
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15
Set aside.
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16
Make the Potatoes Remove the dough from the bowl and turn onto a well-floured surface.
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17
Knead briefly and divide the dough into 12 equal portions.
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18
Roll into 1/4 inch thick ovals, approximately 6 inches wide.
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19
Make the Potatoes Heat a cast-iron skillet over moderately high heat, and preheat the broiler.
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20
Brush the dough with melted butter and place in the skillet.
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21
Cook for about one minute, until the dough puffs up.
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22
Flip the bread, cover the pan, and cook for one more minute.
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23
Remove from the pan and brush both sides with butter and sprinkle with salt.
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24
Spread each piece of naan with layer of spinach puree and sprinkle with the roasted potatoes.
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25
Broil in the oven for 2 minutes, until edges of the naan turn golden brown.
