Naan Bread
User Reviews
5
Naan Bread
Description
The dough combines warm water, yeast, sugar, olive oil, yogurt, egg, salt, and flour, kneaded to a smooth consistency and allowed to rise until doubled. Dividing the dough into eight portions, each is rolled into a thin circle approximately 6 inches in diameter.
Cooked in a medium-heated skillet with a bit of oil or spray, the naan develops bubbles and golden brown spots on each side. The butter and garlic mixture brushed on after cooking adds richness and aroma.
The thick yet soft texture is achieved by using bread flour for gluten strength and controlling dough thickness between 3-5 mm. This flatbread pairs well with various dishes or can be enjoyed as a snack.
Storage tips include refrigerating dough for up to two days and freezing dough balls with extra yeast for up to three months. Cooked naan stores well at room temperature for a day or refrigerated for up to a week.
Ingredients
- ½ cup water warm
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 3 tablespoons olive oil
- ¼ cup PLAIN yogurt
- 1 egg
- ½ teaspoon salt
- 2½-3 cups all-purpose flour
- 2 tablespoons butter melted
- 2 teaspoons garlic minced
Instructions
- Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.
- Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl.
- Cover and let rise in a warm place until doubled.
- Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle.
- Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.
- Flip over and cook for another 2-3 minutes.
- Brush the top (the bubbly side) of each naan with melted butter. Add 2 teaspoons garlic to 2 tablespoons butter (opptional).
Notes
- Refrigerate dough in an airtight container for 1-2 days before baking to develop flavor.
- Freeze dough balls with 3 teaspoons yeast, letting rise before freezing; thaw and cook within 3 months.
- Cooked naan can be stored at room temperature for 1-2 days or in the refrigerator 5-7 days, or frozen up to 3 months.
- Roll dough to about 3-5mm thickness to get the right balance of softness and bubbling; too thin will be crispy, too thick won’t bubble well.
- Use bread flour for best chewy texture, as its higher gluten content supports structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 184mg | 8% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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