Naan is a raised flat bread and my favorite part of any meal in an Indian restaurant. Soft and chewy, it can’t be beat warm from the griddle, and I was pleased to see that it’s no more complicated than any other bread. It’s easy to see why this is a staple in many parts of Asia.
After a first rise, the dough is punched down, garlic added, and shaped into small balls, as if you were making rolls |
After a brief 30 minutes proofing, the dough is rolled flat and then into a hot pan |
Just like making pancakes, you get a nice even finish on the first side, but because of the bubbles that form, just the high spots brown on the second side |
We had our naan with homemade hummus (the peanut butter version) and sauteed red bell pepper |
I combined two recipes, one from food network, the other from allrecipes. I know we’ll make this again!
Ingredients
1 packet dry yeast
1 cup warm water
1/4 cup sugar
3 tablespoons plain yogurt
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour (pizza dough flour was the closest thing I could find)
2 cloves garlic, minced (optional)
olive oil
Directions
- Dissolve the yeast in the water (approximately 110 F/43 C); it should begin to foam
- Add the sugar, yogurt, and egg
- Add the salt and a couple cups of flour, enough to get a soft dough
- Turn the dough out onto a work surface and knead for five or six minutes, working in the remaining flour
- Place the dough in a well oiled bowl and turn over (to lightly oil all of the dough), cover with a damp towel and let rise until doubled in size, about an hour
- Punch down the dough and knead in the garlic if you’re using it
- Divide the dough into 14 portions and roll into balls, cover and let rise until doubled in size, about 30 minutes
- Heat a frying pan over medium-high heat
- Roll out the first ball of dough, lightly brush one side with olive oil (I rolled the dough as thin as I could, about 1/4 inch and 7 inches in diameter)
- Place oil-side down in the hot pan, brush the top with oil, turn to brown both sides (about 2 minutes per side)
- Repeat with the remaining dough
Serves 14 (people who have enough self control to only eat one piece)
An American food blogger living in Poznan, Poland.
tralf
I love naan. Your recipe sounds better than the one I’ve used–gotta try it.