Naan is my families favorite thing when it comes to Indian food. If I don’t have time to make naan, then I just don’t make Indian food because it’s not worth all the whining that goes on when they find out it’s not on the menu :). This recipe will make 14 pieces of naan bread and since there are 7 in our family, we each get one the night we’re having Indian and then I freeze the remaining 7 balls of dough by laying them flat in a gallon sized ziploc bag in the freezer.
The dough is pretty simple as far as bread making is concerned. I make mine in my bosch if you don’t have a stand mixer you can do it by hand in a large mixing bowl. The trick with this bread is to keep the dough soft and just a tiny bit sticky to the touch. I cook mine in our oven or on a panini grill press, it’s like a George Foreman.
Naan (Indian Flatbread)
1 c warm water (105-110 degrees)
1/4 c coconut sugar (or evaporated cane juice)
1 package yeast (2 1/4 tsp)
2 c hard white wheat flour
2 c unbromated white flour, divided
1 1/2 tsp sea salt
1 egg, room temperature, lightly beaten
1/2 c plain yogurt or milk
1/3 c real butter, melted (or 1/3 c melted coconut oil)
2 garlic cloves, minced
Place warm water in stand mixer fitted with a dough hook(or bowl if you don’t have one) and add sugar. Stir gently and sprinkle in yeast. Let stand 10 minutes or until bubbly. Add 3 c flour and the salt. Add egg and yogurt or milk. Mix until it forms a very soft dough; add additional flour if needed but keep dough very soft and sticky to the touch. Knead with dough hook for 5 minutes (or by hand if you’re not using a stand mixer). Place in a lightly oiled bowl in a warm location and cover with a light towel. Let rise until nearly double in size, about 45 minutes to 1 hour. Punch down dough onto a lightly floured surface. Form into a mound and divide into 14 equal pieces. Place on a baking sheet and let rise again about 30 minutes until double in size. While dough is rising preheat oven to 425 degrees or preheat your grill, panini press or skillet. Roll out each portion of dough slightly thicker than a tortilla , about 1/8 inch. Place dough on a pan or pizza stone, or on your grill and cook about 3-5 minutes, until bubbles form and it’s browned slightly. Place cooked naan on a pan or plate and optionally brush top with garlic butter(I usually put a few TBPS of softened butter in a bowl with mix with 1 tsp minced garlic). Cover with foil to keep warm. Serve as a side dish with Massaman Curry and Indian Rice or another Indian dish or as wraps for Gyro Burger Pitas.