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Naan (Indian Flat Bread)

 
Naan (Indian Flat Bread)
417

Wow, these freshly-baked naan breads are absolutely delicious, you have to make your own, there is no question at this point.

Yield

8

servings

Prep

1

hrs

Cook

10

min

Ready

1

hrs

Low in Saturated Fat, Trans-fat Free
 

Ingredients

1 cup all-purpose flour
1 package yeast, active dry
dry
2 teaspoons salt
1 cup water
hot
1 cup buttermilk
or yogurt
1 each eggs
room temp
2 tablespoons vegetable oil
1 tablespoon honey
or sugar
2 ½ cups all-purpose flour
1 x butter
melted, optional
*

Directions

Prepare all the ingredients we need...
Add 1 cup flour, yeast, and salt in a mixing bowl, stir until well mixed...

Combine 1 cup flour, yeast, and salt in a mixing bowl.

Pour in buttermilk...
add 1 tablespoon of honey...

Stir in water, buttermilk, egg, oil and honey.

Finally an egg...
Add 2 tablespoons of vegetable oil...

Beat until smooth with an electric mixer.

Stir in enough remaining flour to form a soft, sticky dough.

Here we have the sticky dough turned out onto the lightly floured cutting board...

Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.

Turn the dough over and keep kneading...
Keep kneading, add more flour if the dough is still too sticky...
More kneading...
Continue to work in flour until dough is stiff enough to knead...

Knead until smooth and elastic, but still soft (3 to 5 minutes).

Knead until smooth and elastic, but still soft (3 to 5 minutes)...

Place in an oiled bowl; turning once to coat top of dough.

Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes).
I cut the dough into the half first...

Cover; let rise until double in bulk (about 45 minutes).

Divide each half into the half again...
Half each small ball into the half again...

Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a ¼ inch thick round.

Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round...

If desired, brush with melted butter and sprinkle with garnishes.

Set on baking sheets, or if you have a baking stone, pre-heat and use it to bake each naan.

Bake for 4 1/2 minutes to 5 minutes, it just starts reacting...
More activity, the bubbles are getting bigger...
Bigger...
Wow, here the naan completely puffed, amazing...

Bake at 450℉ (230℃). for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.

Stack baked naan bread together on a baking sheet...
Keep repeating the same steps until all the small balls turn into these lovely naan breads...

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

Made these naan bread yesterday, and it was a big success, haha! I used about 2 1/2 cups of whole wheat bread flour and 1 1/2 cups of all-purpose flour, the recipe was easy to follow, and it was so much fun to watch how the naan breads puffed up, the most important thing was they tasted amazing, nothing can compete with freshly homemade foods. Serving the naan breads with any Indian dish is always the yummy way to go!

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 25816% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 632mg 26%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 1% Vitamin C 1%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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