Like everyone else who’s tried it, I absolutely love the Naan, Indian flatbread sold in two-packs at the grocery store for a ridiculous price. So when I made Naan Bread at home with four ingredients in a rather short time, I felt very cheated. (But also very glad that I never will be again!) Here’s how to bake Naan Bread yourself:
Quick and easy recipe to Bake Your Own Naan Bread
Ingredients
- 4 cups flour
- 2 cups plain yogurt
- 1 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Mix dry ingredients together.
- Stir in yogurt.
- Knead in bowl so that it all mixes well, then turn onto floured surface and knead for 5 minutes.
- Add flour to hands and surface as needed to reduce stickiness.
- Place dough in an oiled bowl and let sit for one hour (letting it rest is supposed to help with the gooeyness).
- Set oven on broil.
- Divide dough into 10 pieces.
- Roll each into a ball, flatten, and then on a floured surface flatten with rolling pin to 1/4 thick, and roughly 8-10 inches long. It ends up being just a tad smaller than the store bought naan.
- There’s 2 parts to cooking this. First, toss it in the frying pan over medium-high heat for 3-5 minutes. There will be brown spots and a couple bubbles.
- Second, take the naan from the pan and put it in the oven, directly on the rack for just a minute or two. This will make it puff up.
- And, you’re done! Serve as-is, or brush with butter.
Suggestions and Tips for Baking Your Own Naan Bread:
Add one or more of these spices to your dough: chopped garlic, fennel, cumin, coriander, cloves. (The peppercorn or rosemary on sale at Mountain Rose Herbs may be good!)
Use as a base for pizza and cover it in your favorite toppings.
If your naan ends up thicker, and a bit chewier, it tastes very much like the frybread served at Native American powwows (but is a bit easier to make). Top with chili beans (or this delicious homemade chili), cheese, lettuce, tomatoes and onions for an “Indian taco”. Or turn it into a dessert bread with honey and cinnamon. For these, I would recommend that when you go to flatten the dough, keep it at least 1/2 inch thick.
Make sandwiches or hamburgers with naan instead of loaf bread or buns.
How do you enjoy naan best?
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{ 7 comments… read them below or add one }
LOVE! I was just about to look up a recipe for this… I have everything in my fridge for this!
Hi there! Made this last night and liked it. I was wondering…if I were to add the mix-ins should I add it while making the dough or after it’s already dough? What would you suggest? Thank you!
All of the herbs and spices could be added in while making the dough except for fresh garlic. It inhibits the dough rising. I would add fresh garlic after the hour rise/rest.
Thank you!
How is the taste difference between tho recipe and the one from today’s email with several more ingredients? Also, how we’ll does this freeze and if I can freeze should I heat up somehow before enjoying? Gonna try this Sunday
thx
The recipe for the Whole Wheat Naan has a richer taste especially because of the flax seeds. Also, the Whole Wheat Naan is yeast-based and therefore has a nice, yeasty flavor.
Let us know how the freezing goes for you. I’ve frozen the dough for the whole wheat recipe after making balls after the first rise. Then I set the frozen dough out at room temperature until it’s doubled. The result was slightly chewier than fresh but still scrumptious.
Ignore typos please…darn auto correct…