Naan

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I love carbs.  This we know.  So it probably isn’t surprising that I tend to judge an Indian meal on the naan.  And the store bought stuff I mostly find…. uninspiring. I like a fluffy buttery delicious bread, with fun bubbles and slightly crispy in spots.  I have not found this in any I have purchased.

So I set off to make my own and it is surprisingly easy.  And fun!  Though this is not classic and if you are a purist look away.  I use a cast iron skillet to get the bubbles.  I don’t own a tandoor.  Sorry.

I would recommend making some even if you have no interest in Indian food.  (Though if you do have interest in homemade indian food be sure to check back next weekend!) I have heard some people rave about how good pizza made with a naan crust is.  And really it would make a great accompaniment to any saucy dinner.

Homemade Naan

from Hidden Ponies

makes 8

1 tbsp sugar

1/4 cup warm water

1 tsp dry yeast

3/4 cup warm milk

1 cup yogurt or sour cream

4 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup melted butter

Seasoning salt, herbs, chopped garlic, or (my favorite) just some sea salt for the top

 

In a bowl combine the sugar, warm water, and yeast .  Let it sit for 10 minutes to get all bubbly.

Stir in the yogurt and milk.

Add the flour, baking powder, and baking soda and mix just until it starts to form a shaggy ball.  Knead it gently one or two turns. This will be a soft and sticky dough; you just want to work it until it comes together into a ball and no more.

Cover and let it rise in a warm draft-free place for an hour.

After the dough is risen melt the 1/4 cup of butter.

Divide the dough into 8 equal pieces and roll each piece into a thin oval. Or some shape roughly reminiscent of an oval like mine.

Brush one side with the melted butter (reserving about half) and sprinkle it with your toppings.  I am a fan of the classic simple sea salt though garlic is often nice as well.

Heat a cast iron skillet to medium high heat.

Once it is warm put one oval, butter side down, in the center of the skillet.  Working quickly, brush the other side with butter and sprinkle with your desired toppings.

Cover and let the naan cook for about 1 minute.  It should start to bubble up and be kinda awesome.  If it is not bubbling, turn up the heat a bit.

Flip the naan over and cook for another minute on the other side.

I pre-heat my oven to its lowest temperature and put the naan on an oven-safe plate to keep warm while I cook the rest.

They are best the first day but we always have leftovers.  To reheat the second day, simply brush the naan with a tiny bit of fresh melted butter and bake at 350 for 5 minutes.

Homemade Naan

makes 8 

1 tbsp sugar

1/4 cup warm water

1 tsp dry yeast

3/4 cup warm milk

1 cup yogurt or sour cream

4 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup melted butter

Seasoning salt, herbs, chopped garlic, or sea salt for the top

 

In a bowl combine the sugar, warm water, and yeast. Let it sit for 10 minutes then stir in the yogurt and milk.

Add the flour, baking powder, and baking soda and mix just until it starts to form a shaggy ball.  Knead it gently one or two turns. Cover and let it rise in a warm draft-free place for an hour.

After the dough is risen melt the 1/4 cup of butter.

Divide the dough into 8 equal pieces and roll each piece into a thin oval. Brush one side with the melted butter and sprinkle it with the toppings.

Heat a cast iron skillet to medium high heat. Once it is warm put one oval, butter side down, in the center of the skillet.  Working quickly, brush the other side with butter and sprinkle with your desired toppings.

Cover and let the naan cook for about 1 minute. There should be noticeable bubbles.

Flip the naan over and cook for another minute on the other side.

Psssst……. 

 

Do you want to build a snowman??

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