Simply Homemade Naan Bread
Posted On April 5, 2020
Naan is really easy to make. If you’ve ever made homemade bread, this recipe is so easy!
You can use leftover Naan to make a fold over sanadwich. Reheat at 250F and dunk in soups and curries. Top with pizza ingredients, and bake at 350F for about 10 minutes or until toppings are hot.
Simply Homemade Naan Bread
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Ingredients
- 1 pkg dry active yeast
- 1 tsp Sugar
- 1/2 cup Warm water You want the temp to be 100F. Just barely warm to the touch.
- 2 1/2-3 cups Flour Use half whole wheat for more fiber
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 cup Plain yogurt
- 1 large egg optional
Instructions
- In a large bowl, mix the yeast, sugar and water. Let sit for a few minutes or until it is bubbly. Whisk in the oil, yogurt, and egg, if using.
- Add 2 cups of the flour and mix with a wooden spoon. Add enough flour to form a stiff, non sticky dough.
- Turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes. Add flour to keep from sticking. The dough should be smooth and very soft but not sticky. Try not to use too much flour, as this can make the dough too dry and stiff. Your Naan will be tough.
- Cover the dough in the bowl with plastic wrap and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
- Heat a large, cast iron skillet over medium heat. No need to grease it. Work with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Uneven shapes are good, they make it more authentic. everyone will know it's homemade! Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and bubbles have formed on the surface. Turn the dough and cook the other side until golden brown. Stack the cooked flat bread on a plate and brush with melted butter and sprinkled with herbs. Cover with a towel to keep warm as you cook the remaining pieces.
Notes
Make sure your water isn't too hot, or it will kill the yeast. You'll know if you don't get any bubbles after it sits with the sugar for a few minutes. Either your water was too hot, or the yeast is not alive anymore. If this happens, you'll have to start overe.
If you like lots of bubbles, roll out the dough as you cook the Naan, this way it'll produce more bubbles. Just be careful not to burn it, medium heat is hot enough.
You can mix any herbs or spices with the melted butter to brush on after cooking the bread. Garlic is wonderful, but you can try basil, or a mixture such as Garam Masala.