My Favourite Breads
I have made this naan recipe more than twenty times, but somehow I always make it at night and have never taken good photos for posting. I need this recipe at hand so I’ll post it anyway and hope the next time I make it, I shall have some better looking photos to add to this page.
The last time I made it, I served it with some Lentil Soup. It was very delicious. You can also serve naan with beef stew or grilled chicken but my favourite combinations is always vegetarian. I got the original recipe from Lauren’s blog and tweaked it a little bit. Thank you Lauren for inspiring me to cook Naan!
Original recipe from Lushious baking
Preparation time: 15 minutes + 2-4 hours resting time; Cooking time: 30-45 minutes; Makes: 6-12 depending on size.
- 600g all-purpose flour (the Canadian one works fine)
- 2 teaspoons Fleischmanns instant yeast
- 1-2 teaspoons kosher salt or to taste
- ¼ teaspoon baking powder
- 2 teaspoons garlic powder (or fresh crushed garlic if preferred)
- 1 tablespoon sugar
- 80ml (⅓ cup) yoghurt
- 375ml (1½ cups) warm water
- 3 tablespoons extra virgin olive oil
- Melted butter or ghee for brushing cooked naans
- Chopped parsley or cilantro for topping
- In a large bowl, sift together flour, yeast salt, baking powder, sugar and garlic powder. Make a well in the centre and add the water, yogurt and olive oil.
- Stir the dough with a spoon until it comes together. Turn onto a floured surface and knead for about 5 minutes until it becomes soft, slightly sticky and pliable. If it feels too sticky add a little flour at a time and continue kneading.
- Place the dough in a lightly greased container, cover with plastic wrap and let sit in a warm place 2-4 hours (your kitchen should work just fine).
- Knock back the dough and divide it into 6-12 equal portions, depending on the size you want, with well-floured hands. Lightly coat each dough ball in flour.. Cover the pieces with a kitchen cloth and let rest for 5 minutes.
- Using a well-floured surface and rolling pin, roll each piece of dough into an oval shape (technically it should be a “teardrop” shape). Dough should be 1/8 – 1/4-inch thick.
- Heat a large, heavy non-stick skillet over high heat until hot. Do not grease or butter the skillet! Have a large lid, melted butter and chopped parsley or cilantro on hand. (The cast iron skillet didn’t work well for me, I used my T-Fal non stick pan instead).
- Brush the rolled naan lightly with a little water and gently lay the brushed side on the skillet and cook on medium-high for 1 minute. Dough will start to bubble.
- After about 1 minute, flip naan. Cover with the lid and cook for 30 seconds to a minute more.
- Remove from skillet and brush with a bit of butter or ghee, and sprinkle with parsley or cilantro.
- Repeat procedure with the remaining naan and serve immediately.
- If you plan to save naans for later, leave them unbuttered. When ready to serve them, brush with a bit butter and reheat in a 350F oven for 5-7 minutes.