Naan (Indian Flat Bread)
Wow, these freshly-baked naan breads are absolutely delicious, you have to make your own, there is no question at this point.
Yield
8 servingsPrep
1 hrsCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
dry |
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
water
hot |
|
| 237 | ml |
buttermilk
or yogurt |
|
| 1 | each |
eggs
room temp |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
honey
or sugar |
|
| 591 | ml |
all-purpose flour
|
|
| 1 | x |
butter
melted, optional |
*
|
Directions
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, or if you have a baking stone, pre-heat and use it to bake each naan.
Bake at 450℉ (230℃). for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.
