Naan is basically an Indian version of pita bread. Flat, fluffy, chewy deliciousness. I’ve only eaten naan as a side/plate cleaner to curry and masala, but I’m sure the uses are endless. It’s bread and it’s so yummy.
Or just eat it plain. With butter. You have options.
I will tell you- this isn’t a 30 minute, level=easy, recipe. The dough needs to rise and then the actual making process takes some time and care. But please don’t be scared to try. It is totally doable, even if your naan ends up mishapen. It was like making pancakes for me- the first few were a bit funny looking and it took me a few tries to get in the groove. Though some were funny looking, I assure you that it does not affect the taste. So don’t even worry- you can do it!
Oh, bread. Why must you be so delicious?
Prep time: 3.5 hours
Cook time: 30 minutes
Servings: 6 naan
1 1/4 tsp active dry yeast
2 tsp pure cane sugar
3/4 cup warm water
2 cups organic all-purpose flour, plus more for rolling
1 1/4 tsp pink Himalayan salt (sea salt is fine, too)
1/4 tsp baking powder
3 tbsp plain greek yogurt
2 tbsp avocado oil (olive oil is fine)
melted grass fed butter to brush onto cooked naans
coarse salt for sprinkling
-In a large drinking glass, dissolve the yeast and 1 teaspoon of the sugar in 3/4 cup of warm water. The water should only feel warm to the touch, no hotter, or it will affect the activation of the yeast. Let it sit for about 10 minutes until it is frothy. If it doesn’t froth either your water was too hot or your yeast is old.
-Sift together the flour, remaining 1 teaspoon of sugar, salt and baking powder in to a large bowl.
-Once the yeast is frothy, add the greek yogurt and oil, stirring to combine.
-Pour liquid ingredients into the flour mixture and combine gently with a fork. When it looks like the dough is about to come together, finish mixing with your hands. The dough will seem sticky, but continue kneading and it will become soft and pliable. Stop kneading as soon as you reach that consistency and it has come together. Cover with plastic wrap and allow it to rise in a warm place for 3 hours.
-Before you begin rolling, place two small bowls on the counter- one with water and one with flour.
-The dough will be very soft and sticky. Separate it into 6 sections and roll into balls. Roll each ball through the bowl of flour to help with the stickiness.
-If you have the counter space, shape all of your naan at the same time. I did one at a time, while another was cooking. It was a bit hectic that way so I’d recommend shaping them all at the beginning if you can.
-On a floured surface and with a floured rolling pin, shape the naan. Roll each ball in to an oval shape, about 8 inches long, 4 inches wide and 1/4 inch thick. Add flour sparingly, but use what you need.
-Warm a large cast iron pan over medium high heat until it’s almost smoking. Have a large lid ready- you’ll need it for cooking each naan.
-Before handling each naan, dampen your hands in the bowl of water. Pick up the first naan and flip flop it between your hands, dampening each side.
-Carefully lay the naan into the hot pan and cook for about 1 minute. It should begin to bubble. Flip the naan to the other side and cover pan with the lid. Cook for another minute. It should have blackened blisters on it- this is totally fine and typical to traditional naan.
-Once naan is done, transfer to a lined plate and generously brush it with melted butter, followed by a nice sprinkling of salt. Repeat cooking process with remaining naan (don’t forget to dampen your hands each time), serve warm and enjoy!
Recipe adapted from Food Network.