Naan Bread

I don’t usually post on Saturdays but since I’ll be having surgery next week I though I should at least post something beforehand, since I’m not sure how recovery will go.  And I’ve been asked ALOT about how to make this, so I really wanted to share it!
As soon as I made this, I couldn’t believe I had never made it before.  And I wasn’t sure I could ever cook anything else again! : )
It’s been a huge hit around our house, and the kids LOVE helping make it.  I love breads that are mixed by hand, I find it so relaxing to see a dough come together.  I know, I’m weird.
And my kitchen “helpers” love to stir too.
I make a triple batch a lot of the time so we’ll have extra to use for wraps, or as pizza crusts.  They make a great last minute meal, and freeze great as well.  In fact, I made a big batch yesterday, thinking there would be a bunch to freeze for this week when I may not be up for much cooking… but there doesn’t seem to be much left. : )
NAAN BREAD
1 tsp active dry yeast
2 tsp sugar
2 cups flour
1 tsp fine sea salt
1/8 tsp baking powder
3 T plain yogurt
2 T olive oil
melted butter
kosher salt or coarse sea salt
Dissolve the yeast and sugar in 3/4 cup warm water (about 100 degrees) in a small bowl.  Let bloom for about 10 minutes. 
In a large bowl, mix together the flour, salt, and baking powder.
Mix the yogurt and olive into the yeast mixture, then pour into flour mixture.
 Gently mix together using a fork ( I LOVE my Danish Dough Whisk!)
When the dough starts coming together, use your hands to finish bringing it together.  Don’t worry if it seems sticky, it will be fine.
 Stop kneading as soon as it comes together, and cover with plastic wrap or damp tea towel.
Let rest for 2-4 hours.
 It should raise at least double and be soft and sticky.
Lightly dust your work surface with flour and turn out dough.
(I tripled this batch so I cut the dough into 3 pieces first, then each section into 8 pieces).
 If you are making a single batch then just cut into 8 equal pieces.
Put 2 bowls on counter, one with water, one with flour.
Dip each ball of dough into flour, 
 Then roll out with a rolling pin about 4 inches across and 8 to 9 inches long. (This dough is soft enough you can even just use your hands to shape if you’d rather.)
 Heat a heavy large pan over medium high heat (I’ve used both cast iron and non-stick, both work well).  When doing a double or triple batch, I find it helpful to have 2 pans going at the same time as well.
Wet hands in bowl of water and flip-flop each naan from one hand to the other to moisten.
(When I’m doing a big batch sometimes I even just quickly and gently dip them in a large bowl with water).
Gently place naan in dry hot skillet (I can fit 2 in each of my pans).
Set timer for 1 minute. 
 Flip naan over, then cover and set timer for 1 more minute.
Remove from skillet and brush with a little melted butter and sprinkle with the coarse sea salt or kosher salt.
Repeat with remaining dough.
(Tip: Since the naan cook so quickly, if you are making a large batch, it can be easier to roll out all the dough -just place parchment paper between layers- and then when your skillets are hot you just dip in water and cook.)
Recipe slightly adapted from Food Network’s Aarti Sequeira
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Comments

  1. Most help articles on the web are inaccurate or incoherent. Not this!

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