When I first ate naan, there was an immediate connection between me and the Indian leavened bread. What makes naan so delectable is that it is similar to pita bread, but it has a higher fat content, making it more moist. Because of my obsession with naan, I proceeded to make it at home. My first attempt was quite disastrous. The naan did not rise a lot (I think my water may have been too hot so I killed the yeast), and I had accidentally used rice flour instead of all-purpose flour. What came out was an edible, flattened, soggy pancake, but it didn’t have the fluffy and puffed up texture that naan is supposed to have. To redeem myself, I came up with another recipe and I made sure to use all- purpose flour and lukewarm water to activate the yeast. I was ecstatic because this naan had such great texture, and do I dare say it: It was better than the restaurant’s! GASPP. yes, I said it. It is so gooood. The naan is incredibly delicious by itself but even better with chicken tikka masala. I have not yet made chicken tikka masala; this time I bought a store made sauce and added chunks of chicken, but I am destined to make it one day.
Naan Recipe (yield 9-11):
- 3 c. all-purpose flour
- 1tbsp. active yeast
- 1 tbsp. sugar
- 2 tbsp. greek yogurt
- 1 tbsp. salt
- 2/3 c. warm water
- 1 c. milk
- 1/2 tbsp. garlic powder
- 1 tbsp. melted butter
- 1. Take the lukewarm water (about 110 degrees) and add yeast, sugar and salt. Set aside for ten minutes until yeast mixture is completely dissolved and bubbly. *tip: sprinkle the yeast, do not dump it all in, it will clump and not fully activate.
- In a large bowl add flour, milk, yeast mixture, greek yogurt, butter, garlic powder and knead until dough forms together. If the mixture is too sticky, which is likely to happen, add 1 tbsp of flour at a time until the dough is a good texture.
- Place the dough in an oiled bowl and cover with plastic wrap. Place bowl in a warm area for an hour. The dough should double in size.
- Once the dough has doubled in size, separate the dough into equal balls and flour a board or counter. Roll out the dough with a rolling pin into oval or circular shapes. You can roll in some little toppings such as sesame seeds, herbs, or chia seeds to make the naan more decadent.
- Heat the stove and prepare a bowl of water on the side. Spread water on one side of the naan. Place it in the pan on one side and cook on the fire for about 30 sec. Then flip the pan over so that the naan is facing the flour. The naan should stick to the pan. It will eventually fall off. Once the naan falls off, decide whether the naan is ready or if it needs further cooking, place the naan directly on the stove top, being very careful that it does not burn.
- Cook all the naan and enjoy!
The process of making the naan sounds very odd but this is the way to create huge bubbles and texture in the naan. Anyways, Happy cooking and enjoy the naan!