Naan Bread

Whenever I come across a recipe that uses just one bowl, it gets my attention. I am not a lazy cook but there are days when I just want something easy and not messy. I also love to experiment with new recipes and I do like a challenge.

I have been a lover of Indian food after living in London years ago. I remember cold, foggy nights when my husband and I would dash out in the rain to our neighborhood Indian. The moment we walked through the door it was like stepping into another world. It was warm, cozy and the scent of the food was intoxicating. Naan bread was one of the first things to be placed on the table and it has always held a very special place in my heart. I never thought I could actually make it.

I found this recipe from a site called The Cafe Sucre Farine http://Thecafesucrefarine.com. Chris Scheuer and her husband, Scott, are the team behind the Cafe and she came up with this recipe and he took this beautiful photo.

The recipe looked too easy to be real but I loved the idea of eating warm Naan and I had everything in my kitchen to make it without going to the store. So I thought – why not give it a try? I am so excited about it that I had to post (I have not posted anything in over a year). I hope you enjoy making it and eating it as much as I do.

INGREDIENTS

For the Dough:

2 cups all purpose flour

2 1/2 teaspoons instant dry yeast not active dry yeast (1 packet)

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt (kosher if possible)

2 tablespoons butter

2/3 cup whole milk

1/2 cup full fat Greek yogurt – cold

To Finish:

2 tablespoons melted butter

1/4 cup finely chopped herbs like parsley or cilantro

Flaky sea salt (optional)

Instructions:

1. Combine the flour, instant yeast, sugar, baking powder, baking soda and salt in a large bowl.  Stir well to combine.

2. Combine 2 tablespoons butter and the milk in a microwave-safe measuring cup.  Microwave on high for about 1 minute or until butter is almost completely melted.  Whisk in cold Greek yogurt until well combined.

3. Make a well in the middle of the flour and add the yogurt mixture.  Stir with a sturdy spoon until the flour is incorporated and the dough comes together.  Drizzle a little oil over the dough and turn to coat.  Cover tightly with plastic wrap and place in a warm spot to rise until doubled in bulk – 60 to 90 minutes.

4.  Turn out the dough onto a generously floured work surface.  Flip the dough over several times to completely coat it with flour.  Divide the dough into 6 equal pieces and form each one into a ball on the floured work surface.  Cover the balls with a clean kitchen towel and let them rest for 15 minutes.

To Finish:

1. Heat a 9 – 12 inch nonstick saute’ pan over medium heat. While the pan is heating, roll out the Naan into ovals approximately 8 x 6 inches. (I used a measuring tape.). Stack the Naan on top of each other as you roll them.
2. Set up a work area with the stack of Naan, the 2 tablespoons melted butter and a small pastry brush, the chopped herbs (if desired), a small bowl of water, a clean kitchen towel and a metal spatula for flipping.
3. When the pan is nice and hot, brush one Naan with water (or use your fingers to lightly coat one surface with water) and place it in the dry pan – no oil – wet side down.
4. Immediately cover the pan (if you have a glass lid it works best so you can see what’s happening) and allow the Naan to cook about 30-40 seconds or until bubbles appear over the top surface and the bottom is golden brown.
5. Uncover and flip the Naan to the opposite side. Cook for another 20-30 seconds until the bubbles on the bottom are deep golden brown.
6. Remove the Naan from the pan to the clean kitchen towel, brush lightly with melted butter (and sprinkle with fresh herbs and flaky sea salt – if desired).
7. Repeat with remaining Naan.
8. Serve immediately.

My Notes: I don’t know what kind of yeast I had because it was in my freezer in a jar and I didn’t have the label but I actually do not think it was instant yeast. It rose beautifully but the recipe does call for instant yeast.

Here’s a tip for the rise: I put a small jar filled three-fourth of the way with water and brought it to a boil. I then put my bowl with the dough in it along with the jar of hot water into the microwave and closed the door. The hot jar of water creates a warm moist environment for the dough to rise.

Now for some ideas for different ways to enjoy the bread. Of course, the first would be if you were making a curry but you can also use it with hummus and or tzatziki, eating it Mediterranean style with a plate of olives, red onion, feta cheese, grilled aubergine and tomato. My husband likes it with honey.

The Naan re-heats beautifully in a dry pan – no oil needed.