Delicious Homemade Naan Bread

Naan is a popular staple often served with Indian meals. This homemade Naan Bread is so soft, delicious, and not as hard to make as you think! This Naan goes great with curry potatoes made with our Bollywood seasonings.

 

Ingredients

• 3 tablespoons warm water

• 1 1/2 teaspoon active dry yeast

• 1 tablespoon + 1/4 teaspoon granulated sugar, divided

• 1/2 cup non-dairy milk, warmed

• 1/3 cup plain non-dairy yogurt, room temperature

• 3 tablespoons olive oil

• 1 teaspoon salt

• 2 1/4 cups unbleached all-purpose flour (scoop and level to measure)

 

Directions

Step 1

In the bowl of an electric stand mixer beat water, yeast, and 1/4 teaspoon sugar. Let rest 5-10 minutes until it becomes frothy.

Step 2

Switch the stand mixer to the paddle attachment. Add in milk, yogurt, olive oil, 1 tablespoon sugar, and salt. Stir in about 2/3 of the flour.

Step 3

Switch to hook attachment then mix in the remaining 1/3 of the flour. Allow it to knead on low-speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes.

Step 4

Lightly oil a large mixing bowl. Transfer dough contents to the bowl. Cover with plastic wrap or aluminum foil and allow it to rest and rise until doubled in volume (about 1 1/2-2 hours).

Step 5

Gently punch dough down then divide the dough into 6 equal portions. Round out edges and keep covered with greased plastic wrap.

Step 6

Heat a cast-iron skillet over medium-high heat on the stovetop.

Step 7

Work one piece of dough at a time. On a lightly floured surface, shape each piece of dough into a flattened teardrop. Dip fingers into water, if needed. Spritz the tops of the dough with a bit of water or cooking oil.

Step 8

Place dough moist side down on the hot cast-iron skillet. Cook until golden brown spots appear on each side. This should only take about 30 minutes per side. Repeat with remaining naan and feel free to reduce the temperature of the skillet if the naan is browning too quickly.

 

1 comment

  • Great share. I will be trying out the recipes as early as tomorrow.

    Edward A Harris

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