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August 2018
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Naan Indian Flat Bread Version 2:

I have made my original Naan bread recipe several times with great success but I wanted to try some other options that I have seen in other places.  One group of recipes adds some yogurt to the dough; this made me excited so I tried it last night.  Here is what I did:

  • 3/4 cup warm water (about 100-110 Degrees F.)
  • 1 tsp. honey (or sugar)
  • 1 packet of yeast
  • ½ cup plain yogurt
  • 2 ½ cups all purpose flour plus more
  • 1 tsp. kosher salt

Add honey and yeast to warm water and let bloom for 10 to 15 minutes, it should become frothy.  Stir in yogurt and let dissolve for a little bit.  Mix salt and flour together in a bowl, make a well in the middle, pour in the yeast water mixture and the yogurt. With a spatula fold the flour into the yeast/water/yogurt until it starts to come together.  Transfer to a lightly floured surface and knead with your hands until dough becomes soft and smooth adding a little flour at a time if it is too sticky, 5 – 7 minutes, see this post for more about kneading.


got to love the night photos – not

Put into a clean but lightly floured mixing bowl cover with towel or plastic wrap and let rise in a warm draft free place for 1 – 2 hours (doubled in size).

Heat a non-stick or cast iron pan over medium heat also add a very little bit of canola oil just to dampen (think sheen not puddle), mean while divide dough so are about the same size and shape as gulf balls then with a rolling pin, roll them out into thin and loosely round shapes.  Cook them one at a time by placing dough rounds into the pan and cook for 1-2 minutes, they should bubble up in spots and a little char is good, flip and cook for 1-2 more minutes, put on plate and tent with aluminum foil.  Repeat for the rest, add a little more oil if pan gets dry.  They are best served warm and fresh but can keep well in the fridge for up to a few days.

I only used halve of the dough, I will either make more naan with it or try it as a pizza dough, keeps in fridge for up to 3-5 days or freezer for 3 months.  Just bring to room temperature slowly then use.

I really liked this recipe, my impression was that it was fluffier, lighter and had a slight tang to it, plus the “bubbles” where spot on to the stuff I have had at Indian restaurants.  Held up well to the beef coconut curry I made with it.

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