Homemade Naan Bread

You’ve got to try making your own Naan bread! It’s astonishingly easy to make and the warm fragrant bread will notch up the whole meal. Until just a few weeks ago I thought Naan was only available at Indian restaurants; a luxury we in best case scenario have once a year. But now I can make my own whenever I want 🙂

Naan is a thick south Asian flatbread (about 1 cm) which is made out of white flour, yeast and milk or yoghurt and traditionally cooked in a tandoor (a round charcoal oven). The bread is attached to the side of the super hot tandoor and is cooked for only a short time. Since I haven’t got the fortune to own a tandoor I cooked my Naan in a dry hot pan on the stove.

The small fired spots from the iron skillet gives the bread an unrivaled taste and smell. A newly baked still warm bread with a slight savory flavor from the yoghurt and the chewy texture is hard to beat. It’s just so pleasingly. If you want to notch up the bread even further i recommend spreading some ghee or garlic butter on top. Garlic butter is my absolute favorite but go for whatever flavors you like. How about a sweeter version with raisins coconut and honey or a spicy one with cheese and chili. I have to try out the chili cheese variety next time.

Indian Chicken Curry makes a perfect match with the naan.

Indian Chicken Curry and Homemade Naan Homemade naan bread

 

Naan – 8 big or 16 smal breads

Ingredients:

1 ½ tsp dried yeast
1 tsp caster sugar
150 g water
300 g wheat flour
75 g yoghurt
25 g butter
1 tsp salt

Preparation:

Combine the yeast with warm water (approx. 45 °C) and sugar. Let the mixture rest for about 10 minutes so the yeast can activate. Melt the butter and add that alongside with the yoghurt and flour to the yeast mixture. Kneed for about 5 minutes. Let the dough rest until doubled in size. Cut the dough into equal pieces or use a scale for a more accurate result. For the big naans use a weigh for about 75 g each and for smaller ones bisect the bigger ones in half so that the scale ends up showing around 38 g. Roll each piece of dough into a bun and let the buns rest for about 30 minutes. Preheat a skillet on high heat. Use a rolling pin to roll out the buns into flat circles. Make them as flat as possible, they will contract during cooking and become thicker. Fry the bread for a half to one minute on each side or until slightly colored. Serve while still warm with any kind of Indian or west Asian food.

Rhubarb Chutney with Fried Manchego, Salt Roasted Pine Nuts and Baby Leaf Lettuce
Indian Chicken Curry