Indian Naan
Indian Naan
When it comes to flatbreads, naan is definitely at the top of my favorites. It is fluffy, soft and perfect for dipping! It is the perfect side for Indian curries. But don’t limit this flatbread to Indian dishes, try them with al kinds of stews, soups, spreads, dips. It is a mild flavored flatbread that goes with everything.
Easy dough for Indian Naan
This dough is easy to work with. Comes together easily and kneading it is so worthwhile for a smooth, elastic dough. Make sure you go through both rising times. This will produce a fluffier bread.
Indian Naan
Even though you are using instant yeast, which can be added directly into the flour mix, I always like to suggest to proof it first. This will do to things for you. 1,
Yield: 12 Flatbreads
Indian Butter Naan
Flatbread! To sop up all the curry goodness! Easy, foolproof, fluffy naan!
Ingredients
For Naan
- 1/2 cup Warm Water
- 1 Tbsp Sugar
- 1 Tbsp Active dry yeast
- 3 cups Flour
- 1 tsp Salt
- 2 Tbsp Olive Oil
- 1/2 cup Milk
- 2/3 cup Plain yogurt
- 1/4 cup Butter (for brushing)
For Garlic Naan
- 1/4 cup Butter Melted
- 2 Tbsp Garlic, minced
- 1/4 cup Parsley, finely chopped
Instructions
- In a large bowl mix the warm water, sugar and yeast. Let this sit for 5 minutes to allow the yeast to froth. This indicates that the yeast is active.
- Add flour, salt, olive oil, milk and yogurt. Mix well, first with a wooden spoon, then by hand until all comes together.
- Transfer dough onto a floured surface. Knead for 10 minutes until you have a smooth dough.
- Drizzle a bit of olive oil into the bowl, place dough on the olive oil and turn a couple of times to cover the dough with the oil. Cover the bowl with a cloth and let rest for 1 hour or until doubled in size.
- Punch the dough down to deflate and transfer to a floured surface. Cut the dough into 10 - 12 equal pieces and roll into balls.
- Place dough balls on a tray and cover with a dry cloth. Let the dough rise again for at least 30 minutes.
- Heat an iron skillet on medium heat.
- For Butter Naan, keep melted butter in a small bowl at hand for brushing. For garlic Naan, mix the three ingredients in a small bowl and keep at hand for brushing.
- Roll out each ball of dough into circles or ovals about 2-3 mm thick.
- Brush heated skillet with butter and place one naan. Cook for about 30 seconds until dark brown spots appear underneath, then flip over.
- Naan will puff up and will burn dark spots underneath with this flip, that is what you want! Quickly brush the cooked side with butter (or garlic mix butter) while you wait for it to puff up. No need for a second flip, your naan is ready to be removed.
- Keep the cooked naan stacked and under a clean cloth to keep warm.
- Enjoy!!!