Indian cuisine has recently become a favorite of mine, and I could easily spend all of my extra money at Indian restaurants like Cumin (Nepalese restaurant in Wicker Park), but being on a budget, my husband and I needed to figure out a way to make our favorite take-out foods at home. We’re still perfecting our curry (stay tuned for a future post on that!) but I am ready to share our recipe for naan bread with you. We started with a recipe we found online and after tweaking it over and over, we’ve found our most successful recipe!
What you need:
(Makes about 8 7″ naan rounds)
2 cups of flour (plus 1 1/2 more to ease stickiness of dough and for rolling)
1 1/2 teaspoons of dry yeast
1 teaspoon salt
2 teaspoons white sugar
1/2 teaspoon baking powder
2 tablespoons oil (I used canola)
3 tablespoons plain yogurt (not greek style – too tart!)
3/4 cup warm water
What you do:
- In a measuring cup, combine warm water, yeast and sugar
- In your stand mixer’s bowl, combine 2 cups of flour, salt, and baking powder with a fork. Put in the stand mixer with the dough hook and add the oil and yogurt. Begin mixing at a low speed.
- Add the yeast mixture and continue to mix at the low speed, adding flour about 1/4 cup at a time until the dough is smooth and not sticky.
- Sprinkle some flour into a large bowl and place the naan dough in a ball at the bottom. Cover with syran wrap to keep the moisture in. Let the dough rise to double its size (about 1 1/2 hours)
- Flour a clean surface. Form the dough into golf ball size hunks and use a rolling pin to flatten into a circle. Lightly fry in a skillet with olive oil (about 2 minutes on each side)
You may need to use a full extra cup of flour to get the dough non-sticky. Near the end, my dough had enough flour and was beginning to get a bit flaky. I ended up taking it out of the mixer and kneading it by hand (just a little) to form a nice ball.
Add a little more oil (about a teaspoon) to the skillet after each naan. It helps get the golden brown goodness.
Use that naan with curry or top with falafel and tahini and eat as a wrap!
I’d love to hear your adventures with naan or any Indian cuisine! Keep me posted!
In my kitchen:
KitchenAid Artisan Mixer with dough hook
Stainless steel mixing bowls (lighter than glass ones and easy to clean!)