HOMEMADE NAAN BREAD

HOMEMADE NAAN BREAD

 

Homemade Naan Bread is a delicious, fluffy and soft flatbread that is perfect with your favorite curries or as an

accompaniment to many dishes. Making naan at home is easier than you think and only requires a few

ingredients. Here are step-by-step instructions on how to make this delicious bread.

Ingredients:

• 2 teaspoons active dry yeast 

• 1 teaspoon sugar

• 1/2 cup warm water

• 2 1/2 to 3 cups all-purpose flour (in addition to rolling)

• 1/2 cup plain yogurt

• 1 large egg 

• 1/4 cup olive oil (or melted butter)

• 1/2 teaspoon salt

• Garlic butter (optional for serving): Melted butter mixed with minced garlic and chopped parsley.

Instructions:

 

STEP 1: ACTIVATE YEAST 

1. Mix yeast, sugar and warm water in a small bowl. Let it sit until foamy, 5 to 10 minutes. This indicates that the

yeast is active and ready for use.

STEP 2: PREPARE DOUGH

1.Mix flour and salt in a large mixing bowl.

2. Add the activated yeast mixture, yogurt, egg and olive oil to the flour. Mix until the dough comes together. 

3.Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes. If the dough is too

sticky, add a little more flour as needed.

STEP 3: LET THE DOUGH PROISE

1. Place the dough in a greased bowl and turn once to coat all sides with oil. Cover the container with a damp

cloth or plastic wrap.2. Let the dough rise in a warm place for about 1 hour or until it has doubled in size.

STEP 4: NAAN SHAPING AND COOKING

1. Punch out the dough and divide into 8 equal pieces. Roll each piece into a ball.2. Heat a cast-iron skillet or

heavy frying pan over medium-high heat.

3. Roll out each ball on a lightly floured surface into an oval shape, about 1/4 inch thick.  

4.Cook each naan: Place the rolled out dough on the hot pan. Cook for 1-2 minutes until bubbles form on the

surface. Flip and cook on the other side for another 1-2 minutes until golden flecks remain. Repeat with the

remaining dough.

STEP 5: PARTICIPATE

1.Brush each naan with garlic butter (if using) immediately after cooking.

2. Serve hot. Naan is best enjoyed fresh, but can also be stored in an airtight container and reheated.

Visual instructions:

• Image 1: The yeast mixture becomes foamy.• Picture 2: Dough kneaded until smooth.

• Image 3: The dough has risen and doubled in volume.

• Image 4: Roll out the naan into oval shapes.

• Image 5: When cooking naan in the pan, bubbles and brown spots can be seen.

• Image 6: Finished naan spread with garlic butter, ready for baking

Tips for Success:

• Water Temperature for Yeast: Make sure the water is warm (around 110°F or 45°C) to activate the yeast without

killing it.

• Kneading: Proper kneading is key to developing the gluten that gives naan its texture.

• Pan temperature: A hot pan is crucial for creating the bubbles and charred spots characteristic of naan.

• Freshness: Naan is best enjoyed fresh, but you can also wrap leftovers in aluminum foil and reheat in the oven

for best results.

Enjoy your homemade naan bread with your favorite dishes and delight in the soft and spongy texture that only

homemade bread can provide.