Naan (Flatbread)

Naan1

Everyone has at least one food obsession- something that you can’t say no to no matter how full you are. For me, it’s bread. Soft, fluffy, and fresh from the oven. While trying to think of words to describe the satisfaction that comes with making this bread, I suddenly had a craving for it. Considering all the ingredients are kitchen staples, making a decision has never been so easy. As I type away now, there is a bowl of dough rising in the corner that will soon become steaming fresh naan.

This flatbread is versatile because you can eat it bare in its simplicity or pair it with some tikka masala or other saucy dish to scoop up the flavors as pictured above. You can also add a spread on it like za’atar (oregano thyme spice blend) with some olive oil and toast it for a few minutes for a fulfilling breakfast or midday snack as shown below.

Naan

Servings: 6
Time: 1 hr 30 min
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Chicken Tikka

Ingredients

3/4 cup warm water (not hot)
1 teaspoon active dry yeast
3 teaspoons sugar, divided
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons melted butter

Directions

Combine the warm water, yeast, and 1 teaspoon of sugar in a small bowl and leave undisturbed for 10 minutes. You will see a thin layer of foam develop.
Meanwhile, mix the flour, salt, remaining 2 teaspoons of sugar together and set aside.
Add the yogurt and olive oil to the yeast mixture and whisk to combine. Pour this into the dry ingredients. Mix with a fork initially till most of the flour is incorporated into the dough.
Knead the dough with your hands for a minute or two forming it into a ball. The dough will be slightly sticky and soft. If you feel that it is too sticky, add flour as needed (I added about an extra 1/4 cup of flour).
Lightly oil a medium sized bowl and place the dough inside. Cover with plastic wrap or a damp towel and let it rise in a warm area for 1-2 hours or until doubled in size.
Warm a large cast iron pan or a nonstick skillet over medium heat until very hot. Dust a clean surface with flour and separate the dough into 6 pieces. Roll out each piece into an oval shape, taking care to dust the dough with flour so that it doesn’t stick to the rolling pin.
Put the dough into the dry heated skillet and cook until you see the top bubble up, which should take a few minutes. Flip the dough and cook the other side for another minute or two until you see the browned spots.
Remove the naan from the pan and brush generously with the melted butter on both sides. Place the naan in a towel lined basket or dish to keep it warm.

Adapted from OnceUponAChef

Step By Step Photos