Naan. I love how the word looks written on the page, with two “a’s” in the middle.
Anyway, this is possibly the easiest bread I have ever made- and I’ve baked A LOT of bread. The dough was a breeze to work with; it was so smooth and silky and springy. “S” cubed!
Plus, I cheated when it came to rolling the dough out. I didn’t want to scrub sticky gunk off a wood rolling pin, so I just stretched the dough into the shape I wanted. The naan doesn’t have to be perfectly round- I made mine an ovalish oblong shape. However, be careful with the pan temperature. Depending on your stove, you may need to adjust the heat a bit. Some of mine got a little black around the edges from frying in oil that was too hot.
By the way, I threw in about a 1/2 cup of white whole wheat flour to health things up a bit. Next time, I think I’ll try adding a full cup.
To tell you the truth, I’ve never had real, authentic naan. Unless, of course, the packages in the freezer section of Trader Joe’s are considered authentic. I think not. As a result, I’m not sure if these actually taste like real naan…
However, I am sure that they taste really, really good. I ate three today. Yep, three. Breakfast, lunch, and dinner. Enjoy!
2 tsp active dry yeast
1 tsp sugar
1/2 cup warm water
21/2-3 cups all purpose flour
3/4 tsp kosher salt
1/3 cup plain greek yogurt (I used regular plain lowfat yogurt)
1/4. Cup vegetable oil
1 large egg
Vegetable oil for frying (not deep frying! don’t freak out on me.)
1) Mix yeast, sugar, and water in a small bowl. Proof the yeast for 5 minutes (let it sit). Then, whisk in the oil, yogurt, and egg with a fork until combined.
2) In a medium bowl, mix 1 1/2 cups of flour with the salt. Add the wet ingrediants to the flour/salt mixture, and stir until incorporated. It’s okay of it’s a bit lumpy. Continue to add flour until the dough pulls away from the side of the bowl.
3) Turn the dough ball out onto a floured work surface (countertop, cutting board, etc.). Knead the dough for around three minutes, or until it is soft and smooth, but not sticky.
4) Plop the dough into a large oiled bowl, and cover loosely with plastic wrap. Let rise for about 45 minutes until it has doubled in bulk.
5) Punch down the risen dough, and divide it into 8 pieces (hello, benchscraper). Form each piece into a small ball, and let them rest for five minutes. Meanwhile, heat a large skillet over medium heat, and drizzle in about 2 tsp of oil.
6) Stretch or roll each dough ball into an ovalish shape. They should be about 1/4 inch thick.
7) Place a rolled out dough ball into the hot skillet, and cook until the bottom side is deep brown, and bubbles have formed on the top. Flip, and cook until the other side is golden as well. Serve plain, or brushed with melted butter (or ghee).
Adapted from The Little Red House via The Novice Chef via Budget Bytes