Homemade Naan Bread Recipe
Homemade Naan Bread Recipe

Homemade Naan Bread Recipe

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Homemade Naan Bread Recipe – Make cafe-quality Naan Bread in your own home! Should you have not tasted a new, tender, buttery homemade naan, you are totally missing out. I will display to you merely how easy this recipe is usually to set together. It offers you an ideal receptacle for cleaning up each of the curries with your plate!

This recipe was first posted on July 6, 2012. I updated the recipe and images on July twenty, 2020. I still left the tale from 2012, since no one must at any time burn the journal entry from after they took their child right into a sketchy bar.

Homemade Naan Bread Recipe
Homemade Naan Bread Recipe

Ethel was our aged Buick. You cannot genuinely blame her for kicking the can at 220,000 miles, nonetheless, it confident was inconvenient for us. Eric’s father Chip (We have given that dubbed him “Rescue Guy Chip”) drove 7 several hours a method to pick us up.

This still left us having a very long, long, long time and energy to invest in Shelby Montana. Very poor Ethel was completely worthless so we could only go areas that were within walking distance. We cruised Major Road (with the stroller) and ended up on the best hunting spot that served foods: the Montana Club Bar.

A very tipsy few meet us with the door (this was at 6 pm, brain you). They say things that do not make sense, and Eric and I giggle and faux to share the joke. I search all around to find probably the most decrepit-seeking hell-hole I’ve ever noticed. Hazy smoke. Greasy, filthy counter-tops. Stuffing coming out from the bar stools. Piles of junk and discarded furnishings just about everywhere. Wires protrude through the missing ceiling panels.

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Pulling Charlotte a little closer, we walk above to some desk. I start seeking close to for any substantial chair but need to remind myself which I have brought my 17-month-old child female right into a bar, so no, there aren’t any higher chairs.

Eventually, a previous dude with long soiled hair came visiting to take our order. My initial thought was I actually hope this gentleman won’t be getting ready my foodstuff, but then acknowledging he probably can be, I attempted to obvious my mind and feel pleased thoughts. I started out to request in regards to the Chicken Ranch Wrap, but prior to I could even complete the barked a terse “No chicken” and added a wicked glare as well. I’m not sure if he meant they have been out of chicken or if he intended there was no chicken for me.

Fortunately, we made it out alive. (After passing the drunk few in the door once more, who yelled after us that it was a disgrace there was no children menu.) No kidding.

Nicely. A minimum of we obtained a surprisingly excellent Philly Cheesesteak out of the ordeal, and a profound reaffirmation that being far away from alcoholic beverages is usually an excellent thought. Or possibly we just realized that remaining far from Shelby Montana is often a great idea.

How to Make Homemade Naan Bread

Have you ever had naan at a restaurant? Indian food is not Indian food without naan (at least in my book). It is the most delicious buttery flatbread you will ever eat. Honestly, if it was the only thing they served at Indian restaurants I would still go. It’s that good. (There were no Indian restaurants in Shelby. Go figure.)

Naan bread is traditionally made in 900˚ Tandoori ovens, but I’m pretty sure you don’t have one of those. Neither do I, so our best bet is to use the stovetop. (I’ve tried doing it in the oven at 500˚ but get poor results every time).

Start by warming up some milk and sour cream. Oops, did I just admit to using sour cream instead of yogurt?? Yikes. Now I’ve done it. But guys…I really like sour cream. I love the flavor. I love how thick and fatty it is. And I especially love that it is always hanging out in my fridge.

Yogurt is great too and is definitely more traditional for naan. You can use either one you like with great results. But please buy full-fat yogurt. I feel like it’s easier to find non-fat, for whatever reason. But why would we want to give up that gorgeous fat in our naan? So, bottom line: use full-fat sour cream OR full-fat yogurt, whatever you’ve got will work great. (If you want to be more authentic, use yogurt.)

ANYWAY. Now that we’re past all the sour cream yogurt debate. Add some yeast into your warm-but-not-hot milk mixture. Make sure it’s not too hot or it will kill your yeast! Add in a tablespoon of sugar, stir it up and wait five minutes to make sure it looks nice and bubbly.

Then crack in an egg, glug in some olive oil, and stir it up with some salt and flour. Knead for about 5 minutes. Let rise 1 hour.

Divide it up. You can shape it into 6 or 8 naans. I actually prefer to do 6 naans, and I roll them out to be a little thicker. Either way will work!

If you have a cast-iron pan, use that to cook your naan. They retain heat so well. If not, a heavy skillet will do. Cook it on medium or medium-low until these bubbles show up:

Then flip and brown the other side. Brush with garlic butter and voila!

It’s so tender and pliable! Love it.

What to serve with naan bread

This naan may be the ideal date for your Chicken Tikka Masala. or almost every other Indian dish where there is certainly lots of sauce to mop up. It will be so great with this particular Slow Cooker Basil Chicken in Coconut Curry Sauce or this Slow Cooker Beef Curry. It is so very good with curry!

It would even be delicious as the wrap for these Homemade Greek Gyros. Or as being the wrap for this Chicken Shawarma! Man now I’m craving a wrap!

Homemade Naan Bread Recipe

Recipe by Bobby
Servings

6 – 8servings

Homemade Naan Bread Recipe – Make cafe-quality Naan Bread in your own home! Should you have not tasted a new, tender, buttery homemade naan, you are totally missing out. I will display to you merely how easy this recipe is usually to set together. It offers you an ideal receptacle for cleaning up each of the curries with your plate!

Ingredients

  • 1 tablespoon active dry yeast

  • 1 large egg

  • 2 to 2 and 1/2 cups all-purpose flour

  • 1/3 cup milk (I use whole milk)

  • 1/4 cup salted butter, melted (for brushing)

  • 3 tablespoons oil

  • 1/3 cup sour cream OR plain full-fat Greek yogurt

  • 1-2 cloves garlic, smashed and minced (for topping)

  • 1 teaspoon kosher salt

  • chopped parsley, to garnish

  • 1 tablespoon granulated sugar

Instructions

  • In a glass measuring cup or small bowl, add 1/3 cup milk and 1/3 cup sour cream or full fat yogurt. Microwave in 20 second increments until the mixture is warm but not hot. You should be able to put your finger in it without any discomfort at all. Like a bath for a newborn baby. The yeast is your baby. Do not scorch it or it will die!! Okay maybe I’m being dramatic. If you overheat your milk, just throw it in the fridge for a couple minutes until it cools down, before adding the yeast.
  • Add 1 tablespoon sugar and 1 tablespoon active dry yeast. Stir it together and then let it sit at room temperature for about 5 minutes, until you can see bubbles forming from the yeast. If your mixture doesn’t look at all foamy or bubbly, you’ve probably killed your baby yeast. Dump it and start over.
  • Add 1 egg and 3 tablespoons oil to your foamy yeast mixture. Break the yolk and mix it all up.
  • In a large bowl or stand mixer, add 2 cups all purpose flour and 1 teaspoon kosher salt. Add the yeast mixture and stir it all together. If you are using a stand mixer, switch to the dough hook. (Or start kneading by hand on a floured surface.) Knead for about 5 minutes. Add another 1/4 cup flour as needed, or up to 1/2 cup of flour. You want to add the minimum amount of flour possible to get a dough that is workable. After 5 minutes, the dough should be smooth, stretchy, and elastic. It might stick a little bit to your fingers but you should be able to shape it into a ball without a mess on your hands.
  • Spray a large bowl with nonstick spray, or rub with a little oil. Shape the dough into a ball, place it in the bowl, then turn it over so that the top and bottom of the dough are greased.
  • Cover the bowl with a tea towel or plastic wrap and let rise in a warm place for 1 hour, or 45 minutes in a pinch.
  • Punch down the dough and divide into 6 or 8 equal pieces. (6 naans will yield thicker bread) Place on a lightly floured work surface (I love to use my pastry cloth for rolling out dough), cover with a tea towel, and let rest for 10 minutes.
  • Use your hand to flatten out the first ball of dough. Use a rolling pin to roll out the dough into an oval or triangle shape that is about 9 by 5 inches. See photos. It doesn’t have to be exact. (At this point, I like to let the naan rest for another couple minutes to get nice and thick naan like you see in the photos. Just roll out the dough and then let it rest for 3-5 minutes before cooking.)
  • Meanwhile, heat a 12 inch cast iron skillet or cast iron griddle over to medium or medium low heat. Spray the pan with oil or brush with oil (be generous). Add the rolled out dough one at a time. Let cook on the first side for about 1-2 minutes, until bubbles have formed all over the top of the dough. Use a spatula to flip the naan to cook the other side. Pay attention to the heat and adjust between medium and medium low. Everyone’s stove is going to be different. If your naan is burning, turn it down a little bit. It will take about 1 minute to cook the second side of the naan.
  • In a small bowl, melt 1/4 cup butter. Add 1-2 cloves minced garlic. The garlic is optional but so delicious!
  • After removing each naan from the heat, plate it and brush each naan with the garlic butter. Sprinkle with parsley and serve hot!
  • If dinner is not ready when your naan is, place the naan on a cooling rack and place in your oven on the keep warm setting (170 degrees F) until you are ready to eat.
  • Store leftover naan in a sealed container or ziplock for up to 3 days.

Notes

  • To freeze naan, cook dinner as directed however do now not brush with garlic butter. Let naan cool completely and place in a ziplock. Freeze for up to three months. Thaw at the counter with the bag sealed so that it is able to reabsorb moisture. Place on a baking sheet and warmth at 350 ranges F for five-10 minutes till warm. Brush with garlic butter simply earlier than serving.

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