I remember the first time I tried Indian food. I fell in love with the naan bread we ordered. The soft, fluffy pancake shaped bread reminded me a lot of chinese breads like green onion/scallion pancakes.
Whenever I go out to eat Indian food, I look forward to ordering naan bread to help soak up any curry dishes we order. I love how the bread puffs up and bubbles at certain spots. It looks thin and frail, but manages to be soft and chewy and fluffy.
I recently saw a few recipes for homemade naan and thought I’d be fun to try it out. The end result was pretty tasty, though not as soft as the naan I usually eat at restaurants. I also felt like it ended up being a lot of work.
Since I have so many good Indian restaurants nearby I’m not sure I would make this again. But if you aren’t nearby a lot of Indian restaurants or you feel like making your own naan, you may want to try this recipe out.
I am submitting this post to Yeastspotting.
(Slightly adapted from recipe found on Mel’s Kitchen Cafe)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups milk
- 1 teaspoon sugar
- Pour the milk into a small bowl and heat to to 110 F. Add in the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl of a stand mixer and add the salt and 2 1/2 cups of the flour.
- Using the dough hook attachment, begin mixing at medium speed. Gradually add in small amounts of the remaining flour until the dough pulls away from the sides of the bowl. Continue kneading until the dough is smooth and elastic, about 3-5 minutes in the mixer.
- Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours. (Don’t worry that the dough won’t rise as much as usual bread.)
- After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.
- While the dough rests, preheat your oven to 500 degrees F. Sprinkle a pizza stone with some cornmeal and place the pizza stone on the bottom rack of the oven.
- Once the dough has rested for 30 minutes, one by one, roll out each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan.
- Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for about 4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top.
- Remove the naan from the baking stone and place on a cooling rack.