Who knew that you could make so many different varieties of bread right at home? I surely didn’t until I started doing some digging into bread recipes and types of bread that I consume on a weekly basis. I love good naan bread and I feel like it pays a nice compliment to any Indian dish that I may eat. I love to dunk a piece of naan in my tikka masala and let it really absorb the sauce. My mouth is salivating just thinking about it! Do you have a favorite type of food? I really love Asian cuisine but Indian cuisine is right up there as well!
Naan is basically a type of flatbread that is either cooked on a grill top or can also be baked and then finished on a griddle inside if you don’t have a grill handy. In this tutorial, I chose to go the oven/griddle route and they turned out wonderful! This dough does proof so it takes a bit longer to make but the quality of the naan that you are rewarded with is so worth the effort! I have probably said this so many times but anytime you can make bread yourself do so because it usually is so much better than the store-bought variety!
This naan incorporates yogurt into the dough as well which I have never done before in a bread recipe. The enzymes in the yogurt naturally act as a tenderizer to the gluten strands and I think that is where naan gets its bite from. You can either eat this flatbread just as it is or you can brush it with butter, or better yet make garlic butter and brush it with that! To go the super traditional route, grab some ghee at your local supermarket and brush it on before you chow down on your next Indian meal.
- Kitchenaid Mixer
- Measuring spoons and cups
- Sheet tray
- Bowl scraper
- 225 Grams Bread flour
- 1/2 Tsp. Sea salt
- 5 Grams Active dried yeast
- 1/2 Cup Whole milk
- 2 Tbsp. Vegetable oil
- 1/4 Cup Yogurt, full fat
- 1 Egg
- Melted butter to brush onto the naan
- Cream together the yeast and milk in the bowl of your mixer. Add in the rest of the wet ingredients and mix together on low using the kneader attachment. You can also do this by hand. Add in dry ingredients and kneader together on low speed. Allow to proof until doubled in size.
- When your dough is ready divide it into 8 pieces and shape them into balls. Preheat your oven to 420 F and place a sheet tray inside to preheat as well. Roll out the naan and place them on the hot sheet tray. Bake them in the oven for about 4 minutes. You can either flip the pieces of naan and bake them further on the hot sheet tray or finish them on a griddle/saute pan. Eat the naan immediately brushed with butter or you can store the naan in the freezer wrapped in foil or in the fridge.