Everyone loves Naan bread. Naan is a welcome addition to any meal, where it can be used for dipping or rolling to hold the meat and other fillings.
Here we provide you with a recipe for Naan flat bread if you’d prefer to make your own for healthy, happy eating. This method will make soft, beautiful Naan which can accompany any dish, be used for dipping or scooping, or be eaten on its own. Some people like it sprinkled with cinnamon and sugar.
This recipe does not require an oven and can be made on the stove.
- Mix 1 teaspoon Quick rise instant yeast in ¼ C water and let it sit for about ten minutes and mix together.
- 3 cups of all-purpose flour.
- ½ teaspoon of baking powder.
- 1 Tablespoon sugar.
- 1 tsp salt.
- 1 egg–beaten.
- Add a beaten egg to the mixed dry ingredients. Then add:
- ½ C milk.
- 2 Tablespoons oil.
- Mix and knead into a soft, smooth dough, adding water if required.
After ten minutes have passed since the yeast was mixed into water, add the yeast mixture to the dough and knead it well. More kneading will result in a softer dough, which, in turn, will create a softer Naan.
Save the dough in a lightly greased bowl and cover with a damp cloth and store in a warm place for about 4 hours. The volume of the dough should double.
(Option: At this point in the recipe, you can add a teaspoon or two of finely minced garlic if you’d like garlic Naan bread.)
Punch the dough down and knead it again. Form a ball of dough and flatten it into a thin round shape with a rolling pin. You may need to turn it over a few times to adjust the shape or add a slight amount of oil.
Using high heat and a pan or cast-iron skillet on a stove, place the formed Naan dough in the center of the pan. (Do not use a Teflon pan that has not been made for high heat.) Small bubbles will form. Use the back of a spatula or spoon to press the Naan dough onto the hot pan as it cooks, turning the piece several times until it browns in spots.
After cooking, brush the finished Naan lightly with melted butter and sprinkle a bit of cilantro on the surface before serving.
You can keep the cooked Naan in the refrigerator for several days to eat later. Reheat or eat cold.
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