Indian Naan Bread
Soft, chewy with a nice buttery taste, this naan bread is so flavorful! It's a natural to serve with East Indian dishes but versatile enough to enjoy with other meals that have sauces on them!
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 pink salt
- 1 large free-run egg, beaten
- 1/3 cup 2% plain yogurt
- 1/4 cup 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.