Naan bread is simple, delicious and the worst part, you just can’t stop eating it.
I was making Chicken Tikka Masala and wanted to make a nice simple meal. I was walking around my grocery store and couldn’t find Naan for the life of me. I was shocked it was so hard to find when I find it so delicious, so I decided, it’s time to make it myself.
I love how Naan bread is elastic, flavor packed and when a warm piece of Naan break is in your hands, it’s like you are touching love. You can make almost any flavor or Naan and it’s basically a canvas. I like to use it to sop up all the deliciousness that was the left over of the Tikka Masala.
If you’ve never made it before, this is a really easy starting recipe. When it’s almost done (you do flip it twice) you can add any toppings you like (garlic, cilantro, sesame seed, even cinnamon sugar) so it’s a nice recipe to have in your back pocket. This is great for when your kids are having friends over because it’s so quick to make, you can make sweet and savory and it’s finger food, who doesn’t love finger food!
Naan Bread
Equipment
- KitchenAid Mixer with Dough Hook (preferably)
Ingredients
- ¼ oz packet of active dry yeast
- 1 cup warm water
- ¼ cup white sugar
- 3 tbsp whole milk
- 1 beaten egg
- 2 tsp salt
- 4 cups bread flour
Toppings
- ¼ cup butter
- 3 tsp minced garlic
Instructions
- In your mixing bowl, add warm water and 1 tbsp of white sugar and stir.1 cup warm water
- Add yeast packet and let sit for 10 minutes or until frothy¼ oz packet of active dry yeast
- Mix in sugar, milk, egg and salt and 1 cup of flour and start mixer (or stir).¼ cup white sugar, 3 tbsp whole milk, 1 beaten egg, 2 tsp salt
- Slowly add in flour to incorate into a dough.4 cups bread flour
- Knead for 6 minutes (or keep on a two on your kitchen aid) until dough is smooth and slightly elastic.
- Place dough in well-oiled bowl (I oiled the bowl I was using and put it back in).
- Cover with damp cloth for 1 hour or until doubled in size.
- Kneed in garlic if doing savory.3 tsp minced garlic
- Pinch off golf ball size pieces of the dough and fold under to make a smooth ball. Put them on well oil cookie sheet and cover with kitchen towel (keep covered and do them one at a time).
- Let dough sit for 30 minutes or until doubled in size again.
- Preheat a lightly oiled cast iron pan to medium high heat (7 out of 9 on my stove).
- When pan is hot, flatten dough ball with your hands. Rolling pin over dough till very thin and throw on pan.
- Cook first side for 2-3 minutes or until dough bubbles. As dough is cooking, paint butter on uncooked side of dough.¼ cup butter
- Cook second side for 2-3 minutes, or until browned, butter back side of dough.
- Flip again and add as first side is cooking as topping on, cook for 1-2 minutes.
- Repeat for the rest of the dough.
