The Best Homemade Naan Bread

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You’re taking a gander at The Best Homemade Naan Bread. An extra delicate naan, that is somewhat uncooked and pillowy, similarly as we like it. Serve this with soups, your number one curry formula, and essentially whatever else. You can’t turn out badly!

I’m certainly a “batter young lady”, raised by a mother who just made custom made bread. There was seldom a portion of cut bread from the store on our counters. She showed me well, and I’ve rehashed those propensities for my family too. We eat definitely less bread however than the times of old, yet when we do, we eat just the great stuff.

Do you understand what’s truly pleasant about naan bread? You blend it, let it rise once, and afterward it’s an ideal opportunity to barbecue it. There is no sealing in dish, and heating in the broiler. You can likewise save it in the refrigerator for a few hours and flame broil it directly at supper time. Looking at dazzling your loved ones!

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As indicated by Wikipedia, naan is a raised, stove prepared flatbread found in the foods predominantly of Iran, India, portions of Asia, Myanmar, and the Caribbean. While it was generally made in an oven, or barrel shaped mud broiler, numerous individuals (counting me) presently make it in a hot cast iron skillet all things considered.

Ingredients

  • 3 teaspoons dry active yeast
  • 1 Tablespoon sugar
  • 1 cup warm water
  • 1/4 cup olive oil
  • 2/3 cup plain, full-fat yogurt
  • 1 teaspoon kosher salt
  • 3 1/4 cups all-purpose flour (plus or minus a couple of tablespoons) – plus more for rolling out
  • melted butter – to add after cooking, optional

Instructions

  1. Activate the yeast. In a large standing mixer (or you can make this by hand too), combine the yeast, sugar, and warm water. Stir with a spatula and wait for the mixture to get bubbly.
  2. Add the yogurt, olive oil, and salt, and stir again. Then attach dough hook, and start adding flour. Start with two cups of flour, and then mix. Continuing adding more flour, a little at a time, until you get the right consistency. The dough should start pulling away from the sides of the mixer, and it should be just slightly sticky.
  3. Remove the dough to a greased bowl, and shape it into a ball. Cover with a clean dish towel, and set it aside to double in size in a warm corner of your kitchen. This will take approximately one hour.
  4. Sprinkle some flour on a clean working surface, like a large cutting board or a baking mat. Place the dough on top of the flour, and slice it in approximately 10 wedges.
  5. Preheat a large cast iron skillet to medium-high heat on your stove top.
  6. Meanwhile, roll out one naan at a time, using a rolling pin (and plenty flour) to get a very thin, flat shape. (See blog pictures.) Carefully lift the naan to the hot grill pan. Cook on one side for a minute or two. You should see bubbles forming on this first side. Then flip and cook on the other side for 30 seconds to a minute, or until nice and golden brown.
  7. Remove grilled naan to a clean towel, and immediately brush some butter on top. Continue rolling out one naan at a time and grilling, until all naan breads are done and piled up high on the towel.
  8. Serve immediately (you won’t be able to resist them!) or let cool, and store in a storage bag or airtight container.
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Nutrition

Calories: 220kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 240mg | Potassium: 97mg | Fiber: 2g | Sugar: 2g | Calcium: 22mg | Iron: 2mg