Naan Bread
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5.0
15 reviews
Excellent
Naan Bread
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Homemade Naan is a staple comfort food and always a highlight of delicious Indian meal. This soft and tender, flavorful and buttery, perfectly browned bread is easier to make than you'd think and it has a restaurant quality taste!
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Ingredients
- 3 Tbsp warm water, 110 - 115 degrees
- 1 1/2 tsp active dry yeast
- 1 Tbsp + 1/4 tsp granulated sugar, divided
- 1/2 cup whole milk, warmed to 110 - 115 degrees
- 1/3 cup (77g) plain yogurt, warmed to room temperature
- 2 Tbsp olive oil
- 1 large egg yolk
- 1 tsp salt
- 2 1/4 cups (318g) unbleached all-purpose flour (scoop and level to measure)
- 2 Tbsp Butter, melted (salted or unsalted)
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Instructions
- In the bowl of an electric stand mixer whisk together water, yeast and 1/4 tsp sugar. Let rest 5 - 10 minutes until frothy.
- Set mixer with paddle attachment then mix in milk, yogurt, olive oil, egg yolk, 1 Tbsp sugar and the salt. Stir in about 2/3 of the flour.
- Switch to hook attachment then mix in remaining 1/3 of the flour. Let knead on low speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes.
- Transfer to a large, lightly oiled bowl. Cover with plastic wrap and let rest until doubled in volume, about 1 1/2 - 2 hours.
- Gently punch dough down then divide dough into 6 equal portions (using a floured bench scraper or knife, you can cut like a pizza into 6 wedges). Round out edges and keep covered with greased plastic wrap.
- Preheat a cast iron skillet over medium-high heat (a non-stick skillet works too just not quite as well).
- Working with one piece of dough at a time, roll into 9-inch oval or tear drop shape over lightly floured surface (roll to about about 1/6-inch thickness). Dip fingertips in water then dot across top of rolled out dough or mist lightly with water from a spray bottle.
- Cook naan moistened side down, until golden brown spots appear on bottom about 30 seconds. Flip** and cook opposite side until golden brown spots appear, about 30 seconds.
- Repeat with remaining naan. Reduce burner temper if needed if browning to quickly.
- Brush naan with melted butter before serving. Serve warm.
Notes
- *To warm the yogurt I microwave on 50% power in 20 second increments just until no longer cold.
- **When you flip naan if there are large bubbles you can press down on naan with spatula to flatten those extra large bubbles so it cooks evenly.
- Naan can be kept warmed wrapped in foil in 175 degree oven for up to 15 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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