Naan Bread Flatbread
Hey there, curry lovers! Craving the warm, pillowy goodness of naan bread to accompany your favorite Indian dishes but don’t feel like braving the takeout menus? Well, fret no more! Today, we’re embarking on a delicious adventure – baking homemade naan bread.
Let’s be honest, store-bought naan can be a bit, well, lackluster. Often dry and flavorless, it just doesn’t quite capture the magic of fresh-from-the-oven naan. But the good news is, making naan at home is surprisingly easy – and oh-so rewarding!
This recipe requires minimal ingredients and effort, yet yields soft, fluffy flatbreads that are bursting with flavor. Imagine dipping them into your favorite curries, scooping up creamy raita, or using them to create mini Indian pizzas – the possibilities are endless! So ditch the delivery and get ready to impress your family and friends with your homemade naan skills.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup plain yogurt
- ¼ cup warm milk (about 110°F/ 43°C)
- 2 tablespoons melted butter, for brushing
Serving Size: 4-6 people Cook Time Duration: 20-25 minutes
Let’s Bake!
- Activating the Yeast: In a large bowl, whisk together the warm milk, sugar, and yeast. Let this mixture sit for 5-10 minutes, or until it becomes foamy and bubbly. This activates the yeast, which is what makes the naan dough rise nice and fluffy.
- Dry Mix It Up: In a separate bowl, whisk together the flour and salt. Now, slowly add the flour mixture to the wet yeast mixture, stirring with a spoon or using a stand mixer with a dough hook attachment.
- Yogurt Power: Once a shaggy dough forms, add the yogurt and melted butter. Keep mixing until the dough becomes smooth and elastic. This might take a few minutes of kneading by hand or with the dough hook attachment.
- Dough Rest and Relaxation: Lightly oil a bowl and place the dough ball in it. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until it doubles in size. Chilled dough rises best, so if you have time, place the covered bowl in the refrigerator for an hour or two before letting it rise at room temperature.
- Divide and Conquer: Once the dough has risen, punch it down gently to release the air bubbles. Divide the dough into 4-6 equal balls. Roll each ball out into a thin circle, about 1/8 inch thick. You can use a rolling pin or even a wine bottle for this step!
- The Power of Heat: Heat a large cast-iron skillet or griddle over medium-high heat. Once hot, carefully place one naan dough circle at a time onto the hot pan. Cook for about 1 minute per side, or until you see bubbles forming on the surface and the bottom is lightly golden brown.
- Brush of Perfection: While the naan is cooking, brush the top with melted butter. This adds a touch of richness and helps create those beautiful golden brown spots.
- Serve Warm and Enjoy! Once cooked, remove the naan from the pan and place it in a clean dish lined with a kitchen towel. Repeat this process with the remaining dough circles. Serve the naan bread warm alongside your favorite Indian dishes.
Tips and Tricks:
- No Yogurt? No Problem! If you don’t have yogurt on hand, you can substitute buttermilk or even milk mixed with a tablespoon of lemon juice or vinegar. Let the mixture sit for a few minutes to curdle slightly before using.
- Spice it Up! Feeling adventurous? Add a teaspoon of ground cumin or coriander powder to the dry ingredients for a touch of extra flavor.
- Leftover Love: Leftover naan bread can be stored in an airtight container at room temperature for up to 2 days, or in the freezer for longer storage. Reheat them in a skillet or oven for a few minutes until warmed through.
There you have it, folks! The secrets to baking soft, fluffy, and delicious naan bread right in your own kitchen. So ditch the store-bought stuff and embrace the joy of homemade naan.
