SidesLeslie Fangmanbread, sandwich, appetizerComment

Naan

SidesLeslie Fangmanbread, sandwich, appetizerComment
Naan

Naan

  • 1 cup Warm Water

  • 2 TBS Honey

  • 1 Package Yeast 

  • 3 1/2 cups Flour

  • 1/4 cup Plain Yogurt

  • 2 tsp Salt

  • 1/2 tsp Baking Powder

  • 1 Egg

Stir together warm water, honey, and yeast into the bowl of a stand mixer. Let the yeast bloom, about 5 minutes.  Add the flour, yogurt, salt, baking powder, and egg.  Using the dough attachment, mix the dough on medium-low speed for 2-3 minutes until smooth and starts to form a ball that pulls away from the sides of the mixing bowl.  If it’s too sticky, add a bit more flour.

Remove dough from the mixing bowl and use your hands to shape it into a ball.  Grease the mixing bowl and then place the dough back into the bowl and cover.   Place the bowl in a warmer. Let it rise for 1 hour or until doubled in size.

Cut the dough into 8 equal pieces.  Make each piece into a ball and then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick.  

Heat a large cast-iron skillet over medium-high heat.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden. Transfer the naan to a clean plate.