Indian Naan Bread
Indian cuisine has gained worldwide popularity with its savory and aromatic flavors. The very first time I went to an Indian restaurant was in Montréal with my culinary buddy Mario. He and I were experiencing a new cuisine every month by picking one out from the yellow pages of the phone book.
It’s really not important who picked that Indian restaurant but it was a fun night and something quite different from what we were used to.
When I moved to Toronto, a friend of mine who was East Indian took me to a very nice upscale Indian restaurant downtown. Everything he ordered was succulent. Most of the dishes had a very nice flavorful sauce and to scoop up all the goodness sitting at the bottom of our plates, we used Indian flatbread called “naan”!
I love that bread a lot but when I went and bought some at the supermarket… I was disappointed! It didn’t taste remotely close to the ones I enjoyed at the restaurant so I stopped buying it. It was a few years later when I was hosting a dinner party and wanted to serve this particular bread that I decided to make it from scratch…
My Indian Naan Bread is easy to make and has so much more flavor than the ones from the store. Freshly made, the texture is soft with just the right amount of chew! Brushing one side of the flatbread with butter while cooking, gives it a nice buttery taste. One more plus to making homemade naan bread is that it freezes very well and doesn’t get hard when it thaws out.
Here’s what I do when I let my dough rise after covering it with a dish towel. I transfer my bowl to the oven without any heat on because it’s warmer and there’s no draft. Also, depending on if the temperature in the kitchen is cool, I might have to start my oven at 350ºF for a short time (about 2 minutes) just before I mix my yeast, water and honey together. After 2 minutes, I turn the oven off therefore when it’s time to put my dough in the oven, it’s not hot and comfortably warm for the dough to rise nicely…
This naan bread recipe is great to serve along with any main course that has a lot of sauce in it because there’s nothing better than scooping up all the yummy sauce from your plate… It’s obviously serves well with other Indian dishes such as Butter Chicken, Mughlai Chicken, Chicken Tikka Masala and Tandoori Chicken.
Bon Appétit!
Here are some other great bread recipes…
– French Baguettes
– Tomato Rosemary Focaccia
– Jalapeño Cheese Bagels
– Cheddar Biscuits
– Dinner Rolls
– Mexican Cornbread
– Brioche Bread
– Mediterranean Olive Bread
and for even more, click on this link… Recipe Category • Bread
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Indian Naan Bread
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Ingredients
- 2 tsp. active dry yeast
- 1/2 cup warm water (between 105-110ºF)
- 1 tbsp. honey tips & tricks
- 3 cups bread flour, divided
- 1/2 tsp. ground Himalayan sea salt
- 1 large free-run egg, beaten
- 1/3 cup 2% plain yogurt
- 1/4 cup virgin olive oil, plus more for the bowl tips & tricks
- 1 tbsp. unbleached all-purpose flour, for work surface
- clarified butter, as needed
Directions
- In the bowl of a stand mixer, combine yeast, water and honey; stir to dissolve and let sit until frothy, about 15 minutes.
- In a medium bowl, whisk together 2 cups flour and salt; set aside.
- To the yeast mixture, add beaten egg, yogurt, oil and flour mixture, keeping about ½ cup on the side. With the paddle attachment, process on low speed for 2 minutes.
- Switch to the dough hook attachment and process on speed 3, adding 1 tbsp. reserved flour at a time, until the dough clings around the hook, pulling away from the sides of the bowl.
- Transfer the dough to a lightly floured work surface and with floured hands, pull under to form a ball.
- Place it in a large bowl lightly oiled, swirling around to coat. Cover with a clean dish towel and let it rise for 1 ½ hours or until it doubles in size.
- Punch the dough to deflate, transfer onto a lightly floured work surface and pull under to form a ball. Separate into 8 equal pieces; pull under to form small balls.
- Place a clean dish towel over the balls and let them proof for 30 minutes.
- Using either a griddle, skillet or panini pan, heat it on medium heat. When it's hot, roll one ball at the time to a thin oval shape, keeping the others covered.
- Place the flatbread in the hot pan and lightly brush the top with clarified butter. Cook until brown and large bubbles form on top, about 3 minutes.
- Flip the naan and cook until golden brown, about 3 minutes as well. Repeat with the remaining dough balls, working with one at a time.
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