Homemade Naan Bread

I don’t think there’s much better in the world than warm, homemade naan bread. Normally, naan is made in a tandoori oven, but my version can be done in in your normal home oven and requires no special equipment. Once you make it, naan will become a regular in your house!

Naan bread is a little fluffier than a tortilla, but still a rather flat bread. It’s normally served alongside curry style Indian dishes or as an appetizer at Indian restaurants.

This recipe would be the perfect accompaniment for the Butter Chicken recipe I posted yesterday.

If you want to kick it up a notch, spread over a little melted garlic butter just before serving… I’m getting hungry just thinking about it!

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To make Homemade Naan Bread pour 2/3 cup of milk into a small bowl. Heat the milk in the microwave for 30 seconds or until it is warm (not hot). It should be about the temperature of bathwater.

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Add 1 tsp of  sugar and the yeast to the bowl and stir gently to mix. Set the bowl aside for 15 minutes or until the yeast has dissolved and the mixture is frothy.

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Pour the flour, salt, and baking powder into a large bowl and mix.

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Add the yeast mixture, the remaining tsp of sugar, 2 tbs vegetable oil, yogurt, and beaten egg to the dry ingredients.

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Mix to form a ball of dough.

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Knead for 10 minutes or until the dough is smooth and satiny (can be done with the dough hook in a stand mixer or by hand).

Pour 1/4 tsp vegetable oil in a large bowl. Form the dough into a ball and roll it around in the oil.

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Cover the bowl with cling film and set it aside for 1 hour so it can double in size.

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Preheat the oven to its hottest temperature. Put your heaviest baking tray in the oven to heat it up.

Meanwhile, punch down the dough and knead it again to form a shiny dough. Divide it into 6 equal balls. Keep the dough balls covered when you’re not working with them.

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Roll the first ball into a tear drop shape about a foot long and 8 inches wide (roughly).

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Remove the heated pan from the oven and lay the naan on it.

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Put it in the oven for 3 minutes or until it is baked through and beginning to brown on top.

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Remove from the oven and wrap in foil or a tea towel to keep warm.

Repeat with all naan and serve hot with you favorite Indian dish (see some of my recommendations below) or all by itself with butter or garlic butter (Yum!).

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Happy eating!

This recipe is based on a recipe from food.com

Homemade Naan Bread

Makes 6 Naan

Ingredients:

  • 2/3 cup milk
  • 2 tsp granulated sugar
  • 2 tsp dried active yeast
  • 3 cups flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tbs vegetable oil + extra for coating
  • 2/3 cup yogurt
  • 1 egg, lightly beaten

Directions:

  1. Pour the milk into a small bowl. Heat the milk in the microwave for 30 seconds or until it is warm (not hot). It should be about the temperature of bathwater.
  2. Add 1 tsp of  sugar and the yeast to the bowl and stir gently to mix. Set the bowl aside for 15 minutes or until the yeast has dissolved and the mixture is frothy.
  3. Pour the flour, salt, and baking powder into a large bowl and mix.
  4. Add the yeast mixture, the remaining tsp of sugar, 2 tbs vegetable oil, yogurt, and beaten egg to the dry ingredients and mix to form a ball of dough.
  5. Knead for 10 minutes or until the dough is smooth and satiny (can be done with the dough hook in a stand mixer or by hand).
  6. Pour 1/4 tsp vegetable oil in a large bowl. Form the dough into a ball and roll it around in the oil. Cover the bowl with cling film and set it aside for 1 hour so it can double in size.
  7. Preheat the oven to its hottest temperature. Put your heaviest baking tray in the oven to heat it up.
  8. Meanwhile, punch down the dough and knead it again to form a shiny dough. Divide it into 6 equal balls. Keep the dough balls covered when you’re not working with them.
  9. Roll the first ball into a tear drop shape about a foot long and 8 inches wide (roughly).
  10. Remove the heated pan from the oven and lay the naan on it. Put it in the oven for 3 minutes or until it is baked through and beginning to brown on top.
  11. Remove from the oven and wrap in foil or a tea towel to keep warm.
  12. Repeat with all naan and serve hot.

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Butter Chicken

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Red Lentil Dahl

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Naan Bread Recipe

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