Indian Naan Bread [भारतीय नान ब्रेड]
Servings: naan breads
Indian Naan Bread is a soft and fluffy flatbread traditionally enjoyed warm with various curries and topped with garlic and butter.
Equipment
Ingredients
The Starter
- 1/4 cup warm water under 120 ℉
- 2 tsp. active dry yeast
The Dough
- 250 g all-purpose flour
- 120 g plain Greek yogurt
- 30 g unsalted butter melted
- 1/2 tsp. salt adjust to taste
- 2 garlic cloves grated
- extra virgin olive oil to grease
The Topping
- 2 garlic cloves grated
- 20 g unsalted butter melted
- fresh coriander leaves chopped finely
Instructions
The Starter
- Gather your ingredients start by activating the Yeast. In a small mixing bowl, combine the 1/4 cup warm water and 2 tsp. active dry yeast. Make sure the water is not too warm, under 120 ℉. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
The Dough
- Mix Dry Ingredients: In a large mixing bowl, combine the 250 g all-purpose flour and 1/2 tsp. salt. Mix well.
- Add Wet Ingredients: Create a well in the center of the flour mixture. Add the activated yeast mixture, 120 g plain Greek yogurt, and 30 g unsalted butter (melted and make sure the butter is not too hot). Incorporate the 2 garlic cloves (grated) into the mixture.
- Knead the Dough: Mix everything with your hands or a wooden spoon until it starts to come together. Then, knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more flour as needed.
The First Rise
- Place the kneaded dough in a lightly greased with a tiny amount of oil the bowl, cover it with a cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air.
- Divide the dough into equal portions (about 8 pieces) and shape each piece into a ball.
- Take one dough ball and flatten it slightly with your hands. Then, roll it out on a lightly floured surface into a oval shape about 1/4 inch thick. You can stretch it with your hands for a more traditional shape.
The Cooking
- Heat a cast-iron skillet over medium-high heat until it is very hot. The skillet should be lightly greased with cooking oil before cooking the naan. This helps prevent sticking. Place the rolled-out naan onto the hot skillet. Cook for about 1-2 minutes until you see bubbles forming on the surface.
- Flip the naan and cook for another 1-2 minutes until you see golden brown spots and the naan gets cooked on the other side. If you have a lid, you can cover it for a minute to help it cook quickly.
- Once cooked, set aside on a cooling rack and brush the hot naan with 2 garlic cloves and melted 20 g unsalted butter. You can also top with some chopped fresh coriander leaves.
The Serving
- Serve the butter naan warm alongside your favorite Indian curries or dishes. It's best enjoyed fresh!