Naan: Indian Flat Bread

by Krista Davis on May 20, 2012

This entry is part 5 of 6 in the series Asian American and Pacific Islander Heritage Month Recipes

NaanNaan is an Indian flat bread. This is a wonderful recipe to make for guests or your family, since it allows you to have an individual portion size with each loaf.

 

 

Ingredients:

  • 1 tsp active dry yeast
  • 2 tsp sugar (divided in half)
  • 3/4 cup warm water
  • 2 cups all-purpose flour, plus a small bowl half full for rolling
  • 1 tsp fine sea salt
  • 1/8 tsp baking powder
  • 3 Tbsp plain yogurt
  • 2 Tbsp olive oil
  • Small bowl of melted butter
  • Coarse sea salt

Directions:

  1. In a large glass of warm water, dissolve the dry yeast and 1 tsp sugar. Let the glass sit  until it is frothy, about 10 minutes.
  2. Sift the flour, salt, remaining 1 tsp of sugar, and baking powder into a large, deep bowl.
  3.  Add the yogurt and the olive oil into the glass of frothy yeast and stir.
  4. Pour the liquid mixture into the dry ingredients and gently mix the ingredients together with a fork.
  5. Right before he dough comes together begin using your hands to mix. The dough will be very soft and sticky. As soon as it comes away from the edges, stop kneading.
  6. Cover the dough with a warm, damp cloth towel and let it sit in a warm place for 2 to 4 hours.  I like sitting it next to the stove will I cook tea on low. (Keep reheating the towel as needed.)
  7. When the dough has risen and it is time to shape the loaves, make sure you have bowl of extra flour.
  8. Don’t be worried, the dough will be very soft and sticky.  Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  9. Shape each naan into a tear drop shape. You want them to be around 1/4 inch thick, since they will puff up during frying.
  10.  Warm a large skillet over medium high heat with your favorite cooking oil.
  11. Have your bowl of melted butter and coarse sea salt ready.
  12. Gently lay a naan in the skillet and cook each side for about 1 minute.
  13.  Remove the naan from the skillet, brush each side with butter and sprinkle one side with a little coarse sea salt.
  14. Place the naan in a paper towel or cloth towel-lined dish to soak up the excess oil.
  15. Repeat with the rest of the naans and serve.

Hint: Even though this homemade Naan is simple to make, it isn’t the easiest to make pretty. Mine always turn out looking lumpy and slightly misshapen, but the taste of Indian flat bread is amazing, especially with a little sea salt on top!

Next Recipe: Squash Casserole

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Written by Krista Davis

Krista Davis

Krista is a self-proclaimed “health nut” and eco-friendly enthusiast.

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