Naan
Inroduction
About this Recipe
This Naan recipe is incredibly simple and requires no special equipment. Naan is a delightful indulgence, offering soft, pillowy bread that’s perfect for soaking up your favorite curry or complementing a hearty stew. The dough is easy to prepare, making it ideal for those who may be new to bread-making. It only needs to rise once, in the mixing bowl for about 1 to 1.5 hours, before being shaped and cooked. See, it’s not a difficult bread at all—you can absolutely do this!
Naan - Indian Bread
This Naan recipe is incredibly simple and requires no special equipment. Naan is a delightful indulgence, offering soft, pillowy bread that’s perfect for soaking up your favorite curry or complementing a hearty stew. The dough is easy to prepare, making it ideal for those who may be new to bread-making. It only needs to rise once, in the mixing bowl for about 1 to 1.5 hours, before being shaped and cooked. See, it's not a difficult bread at all—you can absolutely do this!
Equipment
- 1 castiron skillet or heavy bottomed non-stick skillet
Ingredients
- 2 Cups All Purpose Flour
- 3/4 cup water 100℉
- 3 tbsp sugar
- 3 tbsp plain yogurt
- 2 tbsp Extra Virgin Olive Oil (EVOO) divided 1/2 for dough 1/2 for bowl
- 2 tbsp melted butter
- 1 tbsp chopped fresh parsley
- 1 tsp instant yeast or rapid rise yeast
- 1 tsp salt
Instructions
- In a large bowl wish together the flour, salt, yeast, sugar, set aside.
- In a medium bow whisk together yogurt, 1 tbsp EVOO, and water.
- Add yogurt mixture to the flour mixture and mix with a fork when dough comes together knead gently into a soft dough, slightly sticky. As soon as it comes together stop kneading.
- Then add the remaining 1 tbsp EVOO to the bowl coating the dough, cover with cling wrap and let rise in a warm area for 1 - 1 1/2 hours till doubled in size.
- Melt butter in small bowl, add parsley, and grab a basting brush.
- Dust counter top surface, rolling a log cut into 6 even sections. Pat into disk rounds approximately 1/4 in thick. Heat skillet to medium heat
- Begin by warming a large cast iron or heavy nonstick pan over medium-high heat until it reaches a sizzling temperature. Take one of the dough balls and, using a rolling pin, roll it out into an oval shape approximately 1/4-inch thick, aiming for dimensions of about 9 x 4 inches. Gently pick up the rolled dough and flip it back and forth between your hands to shake off any excess flour. Carefully lay the dough in the hot, dry skillet and cook until the surface is dotted with air bubbles and the bottom is beautifully golden with some blackened spots, which should take just a few minutes. Flip the naan over and let it cook for an additional 1-2 minutes until the underside is lightly browned and blistered. Once done, remove the naan from the skillet and brush it generously with melted butter. To keep the naan warm, place it in a dish lined with a tea towel. Continue this process with the remaining dough balls, adjusting the heat lower if needed (I typically find it necessary to reduce the heat to medium after the first naan). If desired, sprinkle with fresh parsley before serving warm.
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