I have never been a huge fan of store bought naan bread. I find it’s always too stiff and dry. I am however, a fan of homemade bread that isn’t super complicated but tastes like you spent hours making it. Naan bread is the perfect example of this ultimate combo of easy and amazing. It still requires a bit of waiting because it does need time to rise, but the overall time is shortened because you don’t bake naan, you cook it in a hot pan on your stove top. If you can spare an extra 30 minutes, it’s even better if left to rise a little once you’ve rolled them.
Use it as a pizza crust, to scoop other foods into your mouth or serve it stuffed with a filling like cheese and pesto, sweet dried fruits or seasoned ground lamb, turkey, chicken or beef. I think my favorite is just plain old melty cheese! (I will blog this one soon.) Imagine what an amazing afternoon snack or lunch that would make! Mmm. Enjoy. BTW…this rocks with my Moroccan Lamb Stew!
Using a wooden or silicon spoon mix until liquid and dry ingredients come together into a rough dough and you can no longer stir it with a spoon.
Knead dough in your stand mixer (or by hand if you wish) until the dough is smooth and soft.
Form each into a ball. I like to cut out parchment dividers that I use to roll them out on as well.
Roll out to a rough quarter inch thickness and stack between the parchment sheets.
Once you are graced with large bubbles and a nice golden color it is time to flip the bread.
Homemade Naan Bread
Ingredients
- 1/2 cup warm water 110 degrees is ideal for waking up yeast
- 1 teaspoon honey
- 1 packet active dry yeast
- 2 1/3 cups Bread Flour All Purpose will do
- 1/2 cup plain Greek yogurt
- 2 tablespoons vegetable oil or ghee
- 3/4 teaspoon salt
Instructions
- Begin by warming water in the microwave. I do recommend using a thermometer to make sure you are at 110 degrees. Hotter may kill the yeast.
- Pour water into your mixer bowl along with the honey and stir to dissolve. Add yeast and stir gently to wet. Wait 5 minutes to make sure yeast foams, letting you know it is alive and active.
- To the bowl add flour, yogurt, oil and salt. Using a wooden or silicon spoon mix until liquid and dry ingredients come together into a rough dough and you can no longer stir it with a spoon. (see picture above)
- At this point, using a dough hook, knead dough in your stand mixer (or by hand if you wish) until the dough is smooth and soft. (stand mixer around 6-8 minutes, by hand around 10 minutes)
If dough is still sticky, add a tablespoon of flour at a time and continue to knead until you achieve smooth and soft.
- Place dough into an oiled bowl, covering bowl with a damp paper towel. ( my preference over a cloth towel)
- Allow to rise in a warm spot for one hour. The dough should double in size. (I use my warming drawer on the bread proof setting. You can also turn your oven on to its lowest setting for a couple of minutes then turn it off before placing the dough into the oven)
- Drop the dough onto a piece of parchment paper, give it a quick punch or two to flatten it into a thick disk. Cut dough into eight equal portions. Form each into a ball. I like to cut out parchment dividers that I use to roll them out on as well. (see pics)
- Roll out to a rough quarter inch thickness. This is where you can experiment for what thickness you like best.
- Stack between the parchment sheets. You can cook them immediately or let them rest like this for about a half hour during which time they will puff up a little more. I prefer them this way, but it is all about time and what you like.
- Heat your skillet (I definitely recommend cast iron or a heavier bottomed skillet) to somewhere between medium high and high. My gas stove tends to run hot so I am constantly adjusting not to burn the naan.
- Spread a little oil onto the pan to keep things from sticking. With seasoned cast iron you should not have this problem.
- Once you are graced with large bubbles and a nice golden color it is time to flip the bread. Cook until golden brown. Stack on a cloth towel lined warm plate or basket, covering to allow the steam to soften the naan.
- Serve as is or brushed with melted butter and a sprinkling of herbs
