I’ve been on a naan kick ever since I found this great, simple recipe. In just under 2 hours you can have a whole bunch of naan ready to go! Eat it as is, spread some butter on it, make it into a sandwich or wrap, or have it with your favorite Indian food.
Servings: 8 pieces
Ingredients:
1 cup lukewarm water
2 tbsp honey
2 1/4 tsp (1 packet) active dry yeast
3 1/2-4 cups flour
2 tsp salt
1/2 tsp baking powder
1/4 cup plain yogurt (Greek, nonfat, whole are all ok - I use an organic nonfat yogurt)
1 egg
Directions:
In a small bowl or glass measuring cup combine water, honey and yeast. Let it sit for about 5-10 minutes until foamy. If it does not foam, your yeast may be expired. In a large bowl combine flour, salt, baking soda, yogurt and the egg. Mix in your activated yeast mixture and combine with your hands or use a stand mixer with a dough hook. Knead for 2-3 minutes. Cover and let the dough rest for about 1 hour or until doubled in size. After an hour, section your dough into 8 same-size pieces (I weigh them out). On a floured surface, roll them out until they are about 8-9” in diameter. They do not have to be perfectly round. Heat a cast iron skillet or regular non-stick skillet on medium-high. Place your rolled out dough into the hot skillet and cook for about 1 minute, then flip and cook for another 30-60 seconds, careful not to burn. I slightly under cook them because I reheat them when I go to eat. Adjust your stove temperature as needed, a cast iron tends to heat up quickly and may start to smoke. Set each piece of naan aside (for example, in a bread basket covered with a clean towel), best served warm with a side of butter.
Recipe from Gimme Some Oven
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