Naan

I love fresh bread, there’s nothing better. I just recently learned how to make naan and I have to say, it’s wonderful. My husband and I love it so much, it has become a staple at our house. For those of you who don’t know, naan is Indian style flat bread. I think naan is just amazing, and it’s very versatile. You can have it with soups, you can have it with stews and use it to soak up stews or juices. The best part of all is you can use it to make your own small personal pizzas, just top it up with a bit of tomato sauce and sprinkle some cheese on it and voila, you have yourself a quick delicious pizza. There are so many possibilities, this is the reason I wanted to learn to make naan.

The first thing I do is I add the sugar to the water.

Then I add yeast and stir well.

mixing yeast with sugar water

While the yeast is activating, I add the egg, yogurt and oil to my mixer.

Once the yeast starts forming bubbles, it should look like this:

Next we add the yeast mixture to the mixer.

Mix the wet ingredients together.

In a bowl mix the flour with a tsp of salt then add the flour to the wet ingredients one cup at a time.

Once all the flour has been added, knead the dough for a couple minutes on a floured surface.

Put the dough into an oiled bowl and rub some oil all over the dough so it doesn’t dry out.

Oops how did this get in here? Aw isn’t she cute, that’s my baby Mia. :)

Ok, so let the dough rise, about an hour or until it doubles in size.

Now take the dough out and turn it over onto a floured surface and knead for another minute. Cut the dough into 8 equal pieces.

Heat a skillet with about 1 tsp of oil or you can use non stick spray, less calories this way,  and make sure the skillet is really hot. In the meantime, roll out a piece of dough so that it’s about 8 to 10 inches in diameter.

Place the rolled dough in the skillet and fry it about 1 to 2 min per side. See the bubbles, that’s what you want.

Turn over onto the other side, and this is what you’re looking for, isn’t it a thing of beauty. :)

And finally when you’re done frying them all, they look beautiful and if your house is anything like mine, they will be gone in no time.

Naan

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Naan

Ingredients:

  • 2 tsp dry active yeast
  • 1 tsp sugar
  • 1/2 cup lukewarm water
  • 2 1/2 to 3 cups flour
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 1/4 cup plain yogurt
  • 1 large egg

Instructions:

  1. First of all, just like making any bread we have to proof the yeast, so in a small bowl combine the yeast, sugar and water. Mix this well and then let it sit for about 10 min until frothy on top.
  2. Add the yogurt, oil and egg and whisk well.
  3. In a large bowl, start with 1 cup of the flour, add the salt to it and mix. Add the wet ingredients to the flour mixture and whisk or use a wooden spoon to stir until well combined. Continue by adding the flour half a cup at a time until you can't stir it with the spoon any longer.
  4. Turn the dough onto a floured surface and continue kneading the ball of dough and keep on adding the flour, until the dough no longer sticks. I used up almost the entire 3 cups of flour. The dough should be nice and soft but not sticky.
  5. Place the dough in an oiled bowl and cover it with a clean kitchen towel and let the dough rise until it doubles in size, for about an hour.
  6. After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball.
  7. Heat a large skillet over medium heat and spray with non-stick spray. Roll out one ball at a time until it’s about 1/3 inch thick and about 5 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom side is golden brown and you should see large bubbles forming on the surface. Flip the dough and cook the other side until it's golden.
http://www.jocooks.com/bakery/breads/naan/

Enjoy!

Comments

  1. Carla J says

    Oh my God, you make me want to start baking now. I love Naan bread but I never thought of trying it out myself. Thank you so much.

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