Buttermilk Naan Bread
Submitted by lynn in ma
Buttermilk naan bread bakes soft, blistered Indian flatbreads from an enriched buttermilk, egg and honey yeast dough. A single rise keeps them flat; a hot oven gives them char. Brush with ghee and serve warm.
YIELD
8 servingsPREP
60 minCOOK
10 minREADY
70 minButtermilk is the heart of this naan, and it does more than the name suggests. Its acidity tenderizes the dough and lends a subtle tang, giving you flatbreads that are soft, pliable and a little richer than a plain water-based bread dough.
Built like an enriched yeast bread, the dough also gets an egg for structure, oil for softness and a spoonful of honey to feed the yeast and encourage browning. You beat the first cup of flour smooth with a mixer, then work in the rest to a soft, sticky dough.
The recipe’s key instruction is to skip the second rise. A single proof, shape, and straight into the oven is what gives you flat, supple naan instead of puffy rolls. A hot oven blisters them in minutes, the home-kitchen stand-in for a tandoor.
Brush the warm rounds with ghee and add sesame, poppy seeds or garlic if you like. They’re made for scooping up curry and dal.
Pro Tips
- Use real buttermilk (or yogurt) for the tang and tenderness that define this dough.
- Skip the second rise so the naan stays flat, just as the recipe notes.
- Roll the rounds thin and bake in a fully preheated hot oven for the best blister.
- Brush with ghee right out of the oven so it melts in.
Variations
- Add minced garlic and cilantro for garlic naan.
- Sprinkle with nigella or sesame seeds before baking.
- Stuff with spiced potato or cheese for a heartier flatbread.
Ingredients
Directions
- If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl.
Stir in water, buttermilk, egg, oil and honey.
Beat until smooth with an electric mixer.
Stir in enough remaining flour to form a soft, sticky dough.
Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.
Knead until smooth and elastic, but still soft (3 to 5 minutes).
Place in an oiled bowl; turning once to coat top of dough.
Cover; let rise until double in bulk (about 45 minutes).
Punch dough down.
Shape into 16 equal balls.
Let rest 5 minutes. Roll out each ball to a ¼ inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450℉ (230℃). for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.
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