Naan Bread
Easy homemade naan bread
Servings 8 servings
Ingredients
- 1 packet of yeast or 2 1/4 tsp
- 1 tsp honey
- 1/2 cup water
- 1/2 tsp salt
- 1/4 cup olive oil can replace with avocado or coconut oil
- 1/3 cup plain yogurt
- 1 egg
- 2 1/4 cups flour
Instructions
- Pour the water and honey into a medium bowl (I use my kitchenaid mixing bowl), then sprinkle yeast on top and mix together. Allow to sit for 5-10 minutes until foamy. Allowing enough time for the yeast to foam is important, so do your best to give it the full 10 minutes, or even more if the kitchen is colder than normal.
- Once the yeast has foamed up well, add the egg, oil, and yogurt and mix well. Combine the 1/2 tsp of salt with 1 cup of the flour and mix in with the liquid ingredients. Use a whisk to make sure it's fully incorporated. After the first cup of flour is added, continue to add more flour 1/4 a cup or so at a time. You want your dough to be slightly tacky, not dry or sticky, so err on the cautious side when adding flour. For me, the perfect amount is usually about 2 1/4 cup, but you may need more or less.
- Once you've got the dough to the right consistency, let the mixer keep kneading it for a minute or two. Then place the dough on a lightly greased bowl, cover with plastic wrap or a damp towel and let rise for at least an hour until it's doubled in size. The warmer your kitchen the faster the dough will rise. *protip: in a cold house, briefly warm your oven (not too hot) turn it off, then let the dough rise inside.
- When your dough is ready, divide it into 8 pieces using a pastry cutter or a knife.
- Preheat a skillet to medium. Form each piece into a ball, flatten it with a rolling pin or your fingers, then place it on the hot skillet.
- It will start to bubble up with those classic naan bubbles. Cook 1-2 minutes per side, so it is brown but not burnt.
- Wrap finished pieces in a towel so they stay soft and warm while you cook the rest. I prefer to roll out my naan dough one at a time, rolling out each one as another is cooking.
- Serve, and enjoy! Store leftover naan in an airtight container in the fridge or freezer.