Naan

Naan (pronounced “non” with a short “o” sound) is a delicious, leavened flatbread that originated in India about 2,500 years ago. It was traditionally baked in a tandoor (clay oven) under high heat.

Naan differs quite a bit from pita bread as it has yogurt, eggs, and sometimes milk and butter. This recipe also has honey which enhances the flavor even more.

This is one of my favorite recipes to make and I find it really easy too. If you have a stand mixer, it will be even easier, but you can always hand mix/knead this bread as well.

Try it with traditional Indian food, hummus, or even Mexican refried beans. It’s just such a great bread, I can’t say enough good things about it.

Let me know if you try this naan recipe or if you have any questions. I’d love to hear from you.

Yield: 8

Author: Karen - Oventry.com

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Naan

Homemade naan is absolutely delicious and can be served with so many different dishes. I especially love it with hummus or pinto beans.

Ingredients

• 1 cup warm water (between 105° and 115° F)
• 2 Tbsp honey
• 1 pkg yeast
• 3 1/2 cups all-purpose flour
• 1/4 cup plain yogurt or buttermilk
• 2 tsp salt, sea salt, or kosher salt
• 1/2 tsp baking powder
• 1 large egg
• 2 tsp olive oil (for coating the bowl)

Instructions

1. In a large mixing bowl, add yeast and honey to warm water and let sit for about 10 minutes. It should look bubbly when ready.
2. Add the yogurt or buttermilk, salt, baking powder, egg, and half the flour and mix on low speed to incorporate. Add in the rest of the flour and keep mixing until blended. Increase speed of mixer to medium to medium high and continue to mix for about 5 minutes.
3. Remove dough from mixer and shape into a ball as best you can. Dough will be sticky but try not to add any more flour at this point.
4. Take a clean bowl and add the olive oil. Place the dough ball on top of the oil and flip the dough around in the bowl to make sure all sides are well-oiled. Cover for 1 hour or until the dough has doubled in size.
5. Place dough on a lightly floured surface and knead lightly for just about one minute. Pat down and shape into a kind of circle and then cut out 8 equally sized pieces. Roll each piece into a ball and cover and let rest for about 15 minutes.
6. Heat a cast iron skillet or non-stick pan on the stove to medium heat.
7. Take a dough ball and roll it out to a nice roundish shape. At this time, you can use more flour when needed. Place it on the pan and it should take about 30-50 seconds to cook. You'll see the bubbles start to form and then you can flip it over with tongs or a spatula. Make sure you see the little golden dark spots that show that it's done. It will only take about 30 to 40 seconds on the other side.
8. While the naan is cooking, begin rolling out your next naan shape. Always have a round naan ready for the pan.
9. Place the naan in a tortilla warmer or inside a clean kitchen towel to retain the heat.

Notes

To store, keep in airtight container in the fridge for up to 5 days or at room temperature for up to 3 days. Reheat in a tortilla warmer or on a paper towel in the microwave for about 15 seconds.