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  • Naan (Indian Flatbread)

    1 vote
    Naan (Indian Flatbread)
    Prep: 10 min Cook: 10 min Servings: 8
    by myra byanka
    510 recipes
    >
    When I lived in LA, there was a food court at Century City where a lady served the best Indian food I've ever had. I especially loved her naan bread with cilantro chutney. This recipe is an attempt to recreate her recipe, and it turned out really tasty, but not the same as hers. So, I am going to experiment with it using all purpose flour, as there should be a difference in texture. This recipe is not hard to prepare, would work as a pizza dough, but it makes a lot of naan, which freezes nicely.

    Ingredients

    • 1 scant tbs. yeast or one envelope
    • 1 cup warm water (105-115 degrees)
    • 2 tbs. sugar
    • 1 beaten egg
    • 3 tbs. milk
    • 2 tsp. salt
    • 1/8 tsp. fresh ground pepper
    • 1 1/2 tsp. garlic powder or 1 tsp. fresh minced garlic
    • 4 tbs. butter (divided)
    • 4 cups bread or all-purpose flour, plus more, if needed

    Directions

    1. Proof yeast in warm water with sugar.
    2. Add all other ingredients, saving 2 tbs. of the butter.
    3. Mix and then knead 6-7 minutes.
    4. The dough will be tacky and soft.
    5. Cover and let double in size, at least an hour.
    6. Divide into 6-8 pieces, roll into balls.
    7. Let rise another 30-45 minutes.
    8. Using a rolling pin, roll out the dough balls until a half inch tall.
    9. Heat a skillet or griddle over a medium high heat, add a bit of olive oil.
    10. Cook each flatbread on both sides. They will puff up a bit.
    11. Brush tops with rest of butter.

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