Last time I had a hankering for some Indian food, I purchased a curry sauce from Trader Joe’s (btw, ADORE just about anything from Trader Joe’s) along with some premade Naan bread from my local grocery store. I browned some chicken, made a little rice, and warmed up the curry sauce and Naan bread. Gotta admit, the Naan wasn’t doin’ much for me. It was dried out, chewy, and well, tasted like it came out of a plastic bag. Hmmm, it DID come out of a plastic bag! So, the search began to find a simple Naan bread recipe. Turns out, there’s naanin’ to it! So now, I make it all the time! In my opinion, Naan bread is pretty versatile, I’ve had it for breakfast with a smear of Nutella or some cheese and honey, for lunch with curried chicken salad and some romaine lettuce or for dinner with grilled steak or shrimp with veggies. I hope you’ll give this Naan recipe a try, and I’d love to hear what recipe you paired with it! Enjoy! 🙂
Adapted from: allrecipes.com
Yield: approx. 14 Naan
1 – .25 package active dry yeast (or 2 1/2 teaspoons yeast, if you buy the jar and keep it in your fridge, like me)
1 cup warm water
1/4 cup sugar
3 TBSP milk
1 egg, beaten
2 tsp salt
4 1/2 cups flour
1/4 cup melted butter
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (start with 4 cups, you may not need the last 1/2 cup, I didn’t when I made my last batch). Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. I did not knead the dough by hand, I used my stand mixer with the dough hook attachment. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Rising Tip: Preheat your oven at 300 degrees F for one minute. Turn off the oven, and let the dough rise in the oven, especially helpful in the fall and winter months when your kitchen may be a tad bit cool.
Punch down dough. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. Roll out between two pieces of parchment paper or wax paper OR roll out on a floured board. I don’t like to add extra flour, so I used two sheets of wax paper.
There are three ways to bake the Naan bread:
Grill: Lightly oil grill. Place dough on grill and cook 2 – 3 minutes, until puffed and light brown. Brush with butter and turn over. Cook an additional 2 – 3 minutes, brush with butter.
Stovetop: Butter a flat griddle pan or large skillet and heat over medium heat. Place dough in pan, allow to cook for about 4 – 5 minutes until puffed and light brown. Butter top side of dough before flipping. Cook an additional 4 – 5 minutes.
Oven: Preheat oven to 400 degrees F. Place dough on a parchment or Silpat lined baking sheet. Bake for 10 minutes, or until puffed and light brown. Butter top side of dough before flipping. Bake an additional 3 – 4 minutes.
CONFESSION: I did not make 14 Naan bread portions all at once. Actually, I made four on the stovetop for dinner, then stored the rest on a baking sheet covered with wax paper in the fridge. The dough held up well, but I would recommend freezing the dough if you aren’t going to use it in the next 24 hours.