Home-made and easy naan bread
Updated: Sep 16, 2020
Naan bread is a traditional Indian bread that's become very popular globally because of its delicious taste and soft texture. There is an extensive list of Indian breads with each one being very unique! To name a few of my favorites: roti, naan, laccha paratha, alu paratha, and luchi, are just a few of the many, many bread varieties that exist in Indian cuisine.
Traditionally, Indian breads are always paired with curry. Both of them complement each other brilliantly and like many other Indian expats out there, one dearly misses mom's home cooked bread and curry, like luchi alu dum (an Indian bread with potato curry). While traditional cuisine will always be loved and missed, living in Europe has broadened my interest in fusion cuisine. That's why naan bread was daringly paired with chicken soup. The outcome was pleasant, and I'm not too surprised. Naan bread is so versatile, it's very easy to mix and match. What do you like to pair the most with naan bread?
Ingredients ( 2 servings)
Yeast (1 tsp)
Sugar (1 tbsp)
Salt (1/2 tbsp)
All-purpose flour (2 cups)
Plain yogurt (2 tsp)
Olive oil (1 tsp)
Butter (2 tbsp)
In a mixing bowl, combine yeast and sugar with 1 cup lukewarm water. Mix the ingredients and allow the yeast to rise for roughly 10 minutes.
In another mixing bowl, mix all-purpose flour with salt, olive oil and natural yogurt.
Add the yeast mix to the flour and mix the dough thoroughly. If the dough is too runny, add small portions of flour until the dough is formed.
Knead the dough for a few minutes on a lightly floured surface. Transfer the dough to a lightly oiled bowl and brush the dough with a hint of olive oil. Cover with a kitchen towel and allow the dough to raise for 1 hour.
Prepare the naan garnish by finely chopping garlic and some parsley.
When the dough is ready, place it on a lightly floured surface and divide the dough into 10-12 equal portions. Roll the portions into roughly equal sized balls.
Roll out each ball with a rolling pin. Take care to ensure that the flatbread is consistent and isn’t too thick or thin.
Garnish the naan with garlic and herbs on the top side. Lightly press the garnish into the bread.
Cook the naan on a tawa or on a flat frying pan. Cook each side for 1-2 minutes until it is cooked golden brown. After cooking, gently brush the top of the naan bread with molten butter. Ready to serve!