I love Indian food. But I'd be lying if I tried to tell you that I was more excited about chicken tikka masala or vegetables jafrezi than I was about the naan.
I'm all about the naan.
Naan is an ideal vehicle for eating: it's puffy and substantial, yet not so filling that it keeps you from enjoying the other parts of the meal. It's not wimpy, like pita bread (no offense). It's substantial. It's griddled with butter. I love it.
And as I now know, you can make this magic at home. I have seen a lot of naan recipes which require baking powder, but I find it far easier to work with just yeast. I prefer my naan made with whole wheat flour, not only for health, but for flavor: I am addicted to that lightly nutty, fascinating flavor which it imparts on the carbohydrate discs.
This bread is freaking awesome. I've used it for everything from making flatbread pizzas to serving eggs for breakfast. I hope it will bring you as much joy as it has brought me!
Easy homemade naan bread
- 1/3 cup whole milk
- 2-4 tablespoons warm water
- 1 packet active dry yeast (0.25 ounces)
- 1/2 cup plain full fat greek yogurt
- 2 cups whole wheat flour (can substitute all purpose flour)
- 1/2 teaspoon salt
- melted butter, for the griddle
- Combine the milk and 2 tablespoons of water. Add the active dry yeast. Give it a moment to start bubbling lightly, and add the yogurt, flour, and salt. Mix until it comes together into a cohesive mixture. If needed, add the remaining water.
- Roll the dough into a ball. Place it in an oiled bowl, cover with a towel, and leave it at room temperature to rise for an hour to an hour and a half.
- Gently deflate the dough, and remove it from the bowl. Divide it into 8 equal portions.
- Roll each portion into a circle, approximately 5 inches in diameter.
- Fire up a skillet larger than the bread and generously butter it. Once sizzling, place a round of bread on top. Once it begins to bubble on the surface, flip it and cook slightly less time than the first side. Using tongs, remove and place on a plate. Continue buttering the grilling surface before adding each new round of bread.