As, I’ve mentioned before I don’t cook a lot of Indian food, I’m trying to change this and Katherine did bring a wonderful cookbook back from her trip to London. But I didn’t really like the flat bread recipe it had. So when I found this Naan recipe over at Something Savory, I decided to give it a try. I used a 50/50 wheat and white flour mixture and nixed the butter to make it healthier, was that a collective gasp I heard? Next time I am keeping the butter. Otherwise I stuck to her recipe.This recipe is no longer available, below is another.
I used a light dusting of flour to keep them from sticking. By rolling them all out first I was able to keep a closer eye on the frying ones.
A little butter in the pan would really add to the flavor. The water, brushed on each side with a pastry brush, steams the bread while it fries which is kind of crazy. Tent the finished ones in foil and add a pat of butter in between for extra unhealthy flavor.
- 2 cups flour
- 3 tsp sugar
- 1 tsp yeast
- 1 tsp salt
- 1/2 tsp anise seeds (optional)
- 3 tbsp plain yogurt
- 2 tbsp extra virgin olive oil
- 2 tbsp melted salted butter, for brushing on finished naans
- 1 tbsp chopped parsley (optional)
In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water. Let it sit until frothy, about 10 minutes. Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and anise seeds (if using). Set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1.5 to 3 hours, or until about doubled in size.
Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn’t stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
I’ve never made naan, it’s one of those things in my evergrowing list of stuff to try –
when I read the title of your post, I thought it was a naan made with sourdough starter! 😉 I wonder if it could work….
Yep it sure does 🙂
My wife wanted to call it naan starter, but I think that would’ve been even more confusing!
Looks amazing. Turned out better than my attempt at Naan. Mine was good for eating, but it did not present as well.
I know I gasped ;). I love Naan, one of those things that is just so hard to stop eating.
Naan is so amazing! Looks like it turned out very well!
Fine looking naan you have there. A little dhal, yogurt and a spicy chutney and I’d be a happy woman.
This naan looks tasty! I couldn’t tell it that it was a first try.
Thanks, that charring on top is of course character building!
I JUST had naan tonight and thought of you, and voilà!! It’s on your blog. 🙂 Will definitely be trying this, as I find naan absolutely addictive! I definitely need to have butter on mine, however. (That’s the Paula Deen in me haha.)
We all have a little Paula Deen in us. She’s the voice in the back of your head saying y’all and add more butter really loud.
SO true. 🙂
I’ve never made this either but I buy it all the time. Cityhippyfarmgirl has it right.
We’ll make this and we’ll both be happy women 🙂
That. Looks. Awesome!
I was craving Indian food today. Now the craving just intensified a hundred fold.(thanks a lot) Naan is so delicious. I make a dish called Shahi Paneer, it has homemade cheese (bonus), and the next time I make it I am going to use your naan recipe. I have never tempted to make it before, so I thank you. 🙂
Seems like your first try with “Indian Bread Cuisine” is a lot better than mine. I’ve been so wanting to make aloo parathas since I last tried them, but haven’t had the chance! 😦
I love naan but never attempted it at home..I don’t know why..
I need to give this recipe a go because it looks so good I could eat them plain
You have “true grit”, I have never had the nerve to attempt naan. I lived in Bangladesh for 3 years and traveled in India; your naan looks authentic. Ghee or butter needed, yes. Bravo!
I LOVE naan bread and have eaten my fair share of it while living on the island. Yours really looks great but I must admit all the butter does make then extra scrumptious!
Ohhhh, I love naan’s specially with my butter chicken, specially when its freshly baked I can consume a 1/2 dozen.
I never knew naan had yoghurt in it – that officially makes it a healthy food, yes ? 🙂
And I used wheat flour and fresh herbs!
They look better then any I have ever seen and I bet they tasted far better too
Looks delicious! Would make a great wrap.
Mmmhmmm I recently discovered (about a year ago) that I like this food. Now I want to try making it, thanks for posting!
I’m impressed and yes I did gasp when I read you left out the butter. I love naan, should give these a try.
We were having a really healthy meal and had some minced lamb to dip it in, but next time I just can’t be that good twice!
This looks delicious. Your blog expands my taste buds’ horizon!
Oh yum! I bet you could do these in a skillet on your grill as well, yes? (I could almost smell those brats.) Its almost too hot to heat up my kitchen but maybe outside… mmmm! Hungry NOW!
Naan is something I never would have considered making at home — until now. Thanks for sharing.
Naans are a must-have with Indian food: everyone loves mopping up the sauce with a chunk of naan. You can buy them, but they’re pretty ordinary, and making your own isn’t that hard, just a bit of fiddle-arsing about. I usually just make a simple ‘damper naan’ – ‘damper’ is a traditional Australian bread made with just flour and water (‘get some flour and make it damper’, as we used to say). Damper is traditionally made on camping trips – allegedly as a throwback to our pioneer heritage – by mixing up a whacking great ball of dough and throwing it in the coals of the campfire. Either scrape off the charcoal crust, or break it open and scoop out the bread. Lather with butter and honey or jam.
Anyway, I digress …
With the naans I divide it up into balls first, and try and get into a system of whacking one in the fry pan and quickly rolling out another while it cooks.
We love naan and always wanted to try making it at home. Thanks for the tip on using the butter and glad the 50/50 mix in flour worked too. I always try to bump up the nutrients if I can.
I’ve been wanting to make my own naan bread for so long – I’m finally convinced to give it a try! Yours looks scrumptious.
Great job! They look terrific. They’re on my list of things I would like to try
I have that book! It’s fab isn’t it! I love it! Have you tried the Chicken Karahi with mint recipe – it is the most amazingly tasty and easy and healthy recipe ever! it’s so good, please if you haven’t tried it yet, do it asap!! (It also uses mint) please try it. It is out go to curry recipe and would be brilliant with these yummy looking naans!
Oh we’ll definitely try it and report back!
Your naan looks great! That will be fun to make.
Chapeau!!!!! You are a really versatile cook. From jelly to bread, from Arabic to American food, and so on!!!.
Well, shucks as we Americans say. That made my day.
Looks like this has been a huge hit with your fans too! Looks amazing, very impressive. I cook Indian food but have never attempted my own naan – will have to remedy this soon.
My fans, oh my. You’re going to give me a big head!
Oh this looks so good. We had our first flat bread not so long ago, but I’ve never tried Naan. I definitely think a little butter in the pan would be great! Yum!
I love naan, but I hardly ever get to eat it. Looks like I can make it at home now! These look wonderful.
That flat bread looks really good! I have never had naan before, but I’ll have to try making this!
I was just looking for a good recipe for this and one that I knew would be good, I trust you and they look impressive….RaeDi
Very cool! I love naan. Butter makes everything better! I bet it would be great with some coconut butter too.
I’m totally impressed that you made your own naan bread! – it looks great. Nothing wrong with a little butter – a nice stable fat that our body recognizes and has been metabolizing for years. Yum!
Your first try definitely turned out amazing! That is interesting on the brushing of water on it; so makes sense. I’ve been attempting pita bread but not quite satisfied yet. I’m going to see how this recipe goes for Naan bread.
This is fantastic! I cannot wait to try it! I just came up with a very bastardized chicken curry recipe last week that I love and this would go fantastically with it.
Have you posted on that? I’m up for bastardized curry!
Oooo that looks good. I love naan and its chewy goodness.
I’ve been cooking a lot of Indian food lately, but haven’t tried making my own naan. That looks yummy!
Your Naan looks great! I’ve made it before with my oven turned up really high using a pizza stone. I’ve never tried it with wheat flour, but that’s a good idea. I made Chicken Makhani over the weekend for some Indian friends, which could have been disasterous, but fortunately they loved it. I’ll post the recipe soon!
“for extra unhealthy flavor”
LOL! In France they make something called a “cheese naan” – It’s a uniquely french/Indian hybrid I think but it goes pretty well with curry. They basically take a cooked naan, make a small incision and smoosh a load of laughing cow cheese (or similar cheese spread) inside. Sounds positively vile but is actually pretty darn good!
I don’t know, sounds like a guilty pleasure!
I am always cutting butter from my recipes too. “extra unhealthy flavor” LOL
great looking naan, can’t believe this is your first time making them!
I LOVE Naan! How long have you been blogging? Looks like you are experiencing a lot of success!
Thanks, Kelly. I started in late November. I like how clean and bright your blog is by the way!
oh yea..thats what im talking about
These look fantastic. I recently found a recipe for home made pitta, looks like I’m going to have to add another eastern bread to the to-do list
Having done both, these are easier than pita. Both are worth doing!
This looks great! Naan has been on my to-make list for so long. It always reminds me of homemade flour tortillas, only puffier. mmm.
yes that was a gasp! it’s not naan without butter – i know i can feel my heart clogging and the guilt sets in before i even take my first bite, but it’s so worth it…
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we lived in Africa a bit, we had to make our own tortillas there, as we could only find Naan and chapatis. Now that we are back in the states all I want is fresh Naan and chapatis, thanks for the recipe. I will be sure to use Butter, we usually brush a bit of melted butter on top and add fresh garlic.
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Glad to have found this Naan recipe. Thanks!
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So happy that you posted this recipe. Recently a lovely little grocery store opened not far from my house and it’s just chock full of all sorts of thing from Pakistan/Indian. They sell several types of Naan but I didn’t like the ones I bought – and was thinking of trying to make my own. And – voila – here you are with the recipe. (I also followed the link you posted for the West Indian Roti !!) Thanks!!
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