Naan Bread

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Remember that gorgeous Batter Chicken from one of the previous posts? Well then you also remember that I promise to write a recipe for that beautiful Naan bread. It is super easy to make it and the taste of homemade Naan bread is just priceless.

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Naan bread is a soft and pillowy Indian-style flatbread traditionally made in a tandoor, or cylindrical clay oven. The dough gets slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire. To reproduce similar bread at home you can use a very hot cast iron skillet or nonstick pan. Serve  it with soups or Indian-style curry dishes for soaking up the sauce.

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The process is easy and the ingredient list is very basic. The yogurt and olive oil add a bit of tang and richness.

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Makes8 breads

Time
Preparation and resting: 1 h 30 minBaking: 2 min per peace

Ingredients

  • 1 tsp active dry yeast
  • 2 tsp sugar
  • 100 ml likewarm water
  • 400 g flour
  • 1 tsp baking powdered
  • 1/2 tsp baking soda
  • 200 g yogurt (Greek)
  • 1/2 tsp salt
  • butter for brushing

1

Start by activating the yeast. Place it in a small container with lukewarm water and sugar. Stir until sugar and yeast are dissolved. Cover with the cloth and let it rest in a warm place for 10 minutes or until it becomes bubbly.

  • 1 tsp active dry yeast
  • 2 tsp sugar
  • 100 ml lukewarm water

2

In the meanwhile weight all the other ingredients. Add the flour, salt, baking soda and baking powder to a large mixing bowl. Mix all the dry ingredients. Make a well in the middle and pour in yeast mixture. Add yogurt. Using a wooden spoon combine all the ingredients together. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but it should form a ball and be soft. Cover the bowl with a damp cloth and it let rest in a warm place for 1 hour or overnight in the fridge (if not using right away ).

  • 400 g flour
  • 1 tsp baking powdered
  • 1/2 tsp baking soda
  • 200 g yogurt (Greek)
  • 1/2 tsp salt

3

When ready to cook divide the dough into 8 equal balls. Cover them with a cloth so they do not dry out. Warm a cast iron skillet over medium-high heat.

4

Using a rolling pin to roll each piece of dough into an oval shape. It should be about 6 mm thick. Repeat this method with the rest of the dough.

5

Brush both sides of the naan with melted butter and if desired sprinkle with a garlic or any other spice you like. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Sprinkle with some herbs, fresh cilantro tests very good. Repeat with the rest of the naans and serve.

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