I’m slowly making my way through all the different flatbreads.
I’ve made tortillas (flour & corn), chapati, and paratha. And all were delicious (the kids especially go nuts over them!) Then I made Butter Chicken and I decided it was finally time to tackle Naan.
Naan is the most complex of the flatbreads, since it is yeasted, has the most ingredients, and needs to raise.
It is not, however, any more complex than any other yeasted bread and it cooks the same as any of the other flatbreads! Anyway, it’s a soft, delicious naan, so it is well worth the effort!
Next up Naan Pizzas! Yum!
Adapted from Rasa Malaysia
½ cup very warm water (115 degrees F)
1 tbsp yeast
1 tbsp yeast
1 tsp sugar
½ cup greek yogurt
1 tbsp olive oil
2 cups flour
1 tbsp melted butter
Place the water in a bowl of a stand mixer. Stir in the yeast and sugar. Wait 3-5 minutes or until foamy.
Fit the mixer with the paddle attachment. Stir in the salt, yogurt, oil, and flour, switching to the dough hook as the mixture becomes thick. Knead with the dough hook for 5 minutes.
Lightly grease a bowl with oil. Add the dough and flip to coat. Cover loosely with a damp towel and place in a warm, draft free place to rise for 1 hour.
Rub a cast iron skillet lightly with oil and heat up over medium heat.
Divide the dough into 8 equal parts. Roll each section to approximately 8-inches in diameter. Place the dough into the heated pan and cook for 30-60 seconds or until the naan begins to puff and browns on the bottom. Flip and cook for an addition 30-60 seconds or until that side browns as well.
Remove from pan and brush lightly with melted butter. Repeat with remaining naan.
Makes 8 naan.