Naan bread.

I could eat naan bread all damn day long. I love it, dipping it in different sauces, eating it plain, using both hands and happily stuffing my face. I’ve tried to make naan bread quite a few times unsuccessfully. Last week I finally nailed it. It’s light, fluffy, and bubbles up just right. Previous attempts have been dense and slightly bullet proof.

The key to fixing this was rise time. I let this dough rise for 4 hours. This allowed those bigger pockets of air to begin to form and lighten it up a bit. This is true with most breads. If you’re looking for a dense bread, say a sandwich bread, half an hour to 1 hour will do. If you’re making something like a brioche roll, or french loaf you can do a couple of rises stretching over many hours or over the course of a day with varied results depending on rise time. I just happened to leave for 4 hours to shop for the rest of my dinner ingredients and that seemed absolutely perfect for my naan.

4c flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tbs sugar

1 c warm milk

1 c greek yogurt

1 packet dry active yeast

In a small bowl add  milk, sugar, and yeast and allow the yeast to activate. In a separate bowl combine your flour, salt, baking soda and baking powder.  Once your yeast is ready add that and the Greek yogurt into the flour. I used a stand alone mixer with a paddle attachment, but it should be easy enough to mix and kneed together by hand. When the dough pulls away from the side of the bowl, remove it, and form it into a ball. Set that in a warm covered greased or oiled bowl for a few hours. Come back, punch down your dough once or twice and break it into 8 to 10 little balls. On a floured mat, roll each piece out to approximately 2 mm thick. You want it thin because it will puff up when you cook it. Much thicker than 2 mm and it will come out very thick.

Heat up a cast iron skillet to the high side of medium high  and brush each side of your naans with butter or olive oil (at this point I gingerly sprinkled both sides with a touch of garlic salt). Cook your naan on each side for 1 to 2 minutes until bubbles form on each side. Serve it warm with your delicious dinner.



Filed under Breads, Uncategorized

6 responses to “Naan bread.

  1. Kris Cimino

    Is this paleo?


  2. I just got back from a trip to India in November and have been meaning to make some of the flatbreads i ate in abundance while i was there. Grew particularly fond of kulcha, which is a stuffed flatbread. Have been trying to pluck up the courage, and find the time, to make it … as i’m not particularly good on the baking front. Armed with your good advice, i’ve put it on the weekend to-do list! Thanks for the kick up the bum!


  3. Laura

    I would like you to make me an Indian food dinner with that delicious looking naan bread, please.


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