Easy Naan Bread
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5.0
3 reviews
Excellent
Easy Naan Bread
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Naan bread is a popular flatbread that originated in South Asia and has become a beloved accompaniment to many dishes worldwide. This soft and delicious bread is perfect for any time of day and can be served with various dips, spreads, soups, or curries.
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Ingredients
- 1 cup warm water (120 ºF to 130 ºF )
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons instant dry yeast
- 3 ½ cups bread flour or all-purpose flour , spooned and leveled off
- ¼ cup full-fat plain yogurt or sour cream
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 egg , room temperature
- ¼ cup butter
- 4 cloves garlic , minced
Instructions
- In a bowl, combine flour, baking powder, and salt. Mix well, and set aside.
- In a stand mixer fitted with the dough attachment, add warm water and honey, and stir with a spoon until completely dissolved.
- Sprinkle the yeast on top of the water mixture. Let it sit for 5-10 minutes until the yeast is foamy.
- Turn the mixer onto low speed, and gradually add flour mixture, yogurt, and egg. Increase speed to medium-low, and continue mixing the dough for 3 to 4 minutes or until the dough is smooth. (The dough should form into a ball that pulls away from the sides of the mixing bowl.)
- Remove the dough from the mixing bowl and use your hands to shape it into a ball.
- Grease a separate bowl with olive oil or melted butter, place the dough in the bowl and cover it with a damp towel. *Place in a warm location (I set mine inside the oven) and let it rise for 1 hour or until the dough has nearly doubled in size.
- Melt the butter in a saucepan over medium heat, add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter. Set aside.
- Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces.
- Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large oval shape and ¼-inch thick.
- Brush the dough lightly with the garlic-infused butter on both sides.
- Heat a large cast-iron skillet or heavy saute pan over medium-high heat.
- Add a piece of the rolled-out dough to the pan and cook for 1 minute or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for another minute or until the bottom is lightly golden.
- Then transfer the Naan Bread to a separate plate, and cover with a clean dishtowel. Repeat with the remaining dough until all the naan pieces are cooked.
- *Keep the naan bread covered with the towel until ready to serve, so it doesn’t dry out.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Let it cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- To store: Let it cool completely and then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- To reheat: Naan bread, there are a few options:
- To reheat: Naan bread, there are a few options:
- Oven: Preheat the oven to 350°F. Wrap the naan bread in aluminum foil and bake it for 5-10 minutes, or until heated.
- Stovetop: Heat a non-stick skillet over medium heat. Brush both sides of the naan bread with a little butter or oil, and then cook for about 1-2 minutes on each side or until heated through.
- Microwave: Wrap the naan bread in a damp paper towel and microwave for 10-15 seconds or until heated.
- Make-Ahead
- Make-Ahead
- Prepare the Naan Bread ahead by shaping and brushing with garlic-infused butter. Refrigerate the uncooked pieces, wrapped in parchment, for up to 24 hours. When ready, cook in a skillet until lightly golden on each side. Keep covered until serving.
- Prepare the Naan Bread ahead by shaping and brushing with garlic-infused butter. Refrigerate the uncooked pieces, wrapped in parchment, for up to 24 hours. When ready, cook in a skillet until lightly golden on each side. Keep covered until serving.
- How to Freeze
- How to Freeze
- To freeze Naan Bread, shape the dough and flash-freeze the pieces on a baking sheet. Then, transfer them to labeled, airtight, freezer-safe bags with parchment paper between each piece. When ready to use, thaw and cook on a skillet until lightly golden. Enjoy the convenience of homemade Naan anytime!
- To freeze Naan Bread, shape the dough and flash-freeze the pieces on a baking sheet. Then, transfer them to labeled, airtight, freezer-safe bags with parchment paper between each piece. When ready to use, thaw and cook on a skillet until lightly golden. Enjoy the convenience of homemade Naan anytime!
- Oven: Preheat the oven to 350°F. Wrap the naan bread in aluminum foil and bake it for 5-10 minutes, or until heated.
- Stovetop: Heat a non-stick skillet over medium heat. Brush both sides of the naan bread with a little butter or oil, and then cook for about 1-2 minutes on each side or until heated through.
- Microwave: Wrap the naan bread in a damp paper towel and microwave for 10-15 seconds or until heated.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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