In my last post, I told you about the Indian dinner that I made last week for our son’s Christmas present. We had such a great time, and ate some absolutely delicious food. I mentioned that one thing we ate was naan, an Indian bread. I had never eaten it before, and it was one of my favorite parts of the dinner. It just melted in your mouth, and was so soft and buttery. I had to share the recipe with you!
I am always a little hesitant to make recipes that call for yeast. I am getting a little more comfortable with it, the more I make breads and rolls. I always make sure my yeast is fresh so I don’t fail due to an expiration date. There are plenty of other things that can go wrong so at least this limits one of them. But this bread is so simple and easy to do. I made it twice in 2 days. The dough is such an easy dough to work with, not sticky at all, and rolls out so quickly. I made it using my mixer with the hook attachment so I didn’t even have to knead it. I have a couple of tips. The recipe calls for you to divide the dough up into golf ball size balls. I tried them this size, and I tried them larger, and the smaller ones turned out better. It is easier to get a thinner bread and quicker to roll out, as well as easier to cook all the way through. Also, don’t skimp on the butter. This just makes the naan. As you are cooking it, you spread butter on it. This gives it a great texture and flavor. So basically, I’m just encouraging you to follow the recipe exactly. It is a great recipe and turns out very well. They are best eaten right away, hot and buttery. But you can make them up and then at the last-minute put the whole batch in foil and warm them up in the oven if you need to.
The naan was the perfect compliment to the butter chicken and basmati rice. Any sauce that was left on the plate could be scooped up by the bread so not a spec of yummy sauce was wasted. When we were done it looked like we had licked our plates, and pretty much we had with the help of the naan. I can’t wait to make this again. It would go so well with anything that you normally serve some kind of bread with. It reminds me of a thicker type of tortilla that we eat a lot here in Arizona. We may be eating naan with our rice and beans now. Or with Chinese food. Or pasta. There is pretty much no food I can think of that this would not pair perfectly with! I have some ice cream in the freezer. Hmmm. Dessert naan. I’ll let you know…. 🙂
- 1 (.25 ounce) package active dry yeast
- 1 c warm water (should be between 110 and 115 degrees)
- 1/4 c white sugar
- 3 Tbsp. whole milk
- 1 large egg, beaten
- 2 tsp. salt
- 4 1/2 c bread flour
- 1 stick butter for coating naan as you cook it
- extra flour for rolling out the dough
- In a large bowl, dissolve yeast in warm water (110 to 115 degrees). Let stand about 10 minutes, until frothy.
- Stir in sugar, milk, egg, salt, and enough bread flour to make a soft dough (I used 4 1/2 cups). Place dough in bowl of a stand mixer with dough hook attached and knead on medium low-speed for 6 to 8 minutes. (If you don’t have a stand mixer, dough can be kneaded for 6 to 8 minutes on a lightly floured surface, or until smooth).
- Place dough in a well oiled bowl, cover with plastic wrap that has been sprayed with non-stick cooking spray, and set aside to rise in a warm place (my kitchen wasn’t very warm, so I turned on my oven for just a couple of minutes at 200 degrees, turned it off, and placed the bowl in the oven with the oven light on). Let it rise 1 hour, until the dough has doubled in volume.
- When dough has doubled in size, punch down the dough and knead a couple of times.
- Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a greased cookie sheet. Cover with greased plastic wrap again, and let rise until doubled in size, about 30 minutes.
- When rolls are risen, sprinkle a clean area with flour, as well as the rolling-pin. Roll out one ball of dough into a very thin circle. They will rise a little as they cook. Lightly oil an electric griddle and set to 300 to 350 degrees. Place circle of dough on griddle, and cook until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned. Remove from griddle, and continue the process until all the naan has been prepared.
- Serve immediately if possible.
Recipe from Cook AZ I Do, originally from Rincon Cocina