Naan Bread Recipe
Description: This naan bread recipe yields the perfect East Indian bread to serve alongside Tandoori Chicken or any lentil and curry dishes. It may take a couple of tries to get them just right, but the patience is well worth it. The key is achieving the ideal consistency of the dough, with the amount of flour being crucial—it typically amounts to 3 1/2 cups, although adjustments may be necessary based on the dryness of your flour. Additionally, feel free to experiment with different flavors, such as garlic. This recipe originates from the Punjabi cuisine, featured in “The Complete Asian Cookbook” by Charmaine Solomon, a renowned authority on Asian cooking.
Cook Time: 10 minutes
Prep Time: 45 minutes
Total Time: 55 minutes
Nutritional Information (per serving):
- Calories: 317.3
- Fat Content: 12.3g
- Saturated Fat Content: 7.2g
- Cholesterol Content: 55.6mg
- Sodium Content: 335.8mg
- Carbohydrate Content: 44.1g
- Fiber Content: 1.7g
- Sugar Content: 2.1g
- Protein Content: 7.2g
Servings: 8 small loaves
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Dried yeast |
| 3/4 cup | Water |
| 3 tbsp | Sugar |
| 1/4 cup | Yogurt |
| 1 | Egg |
| 1/4 cup | Ghee |
| 1 | Butter |
| 3 1/2 cups | Flour |
| 3 tbsp | Butter (for brushing) |
| As needed | Poppy seeds |
| As needed | Cumin |
| As needed | Salt |
Instructions:
- In a small warm bowl (not hot), pour in the 1/4 cup water and sprinkle the dried yeast over it.
- Add 1 tsp of sugar and stir. Leave in a warm place for 10 minutes or until it starts to froth. If it does not froth, your yeast may not be active, and you should start over, checking the expiry date of the yeast.
- Stir the yogurt until smooth, then mix in the remaining 2 tbsp of sugar, 1/2 cup water, egg, melted ghee, and salt.
- Stir in the frothy yeast mixture.
- In another bowl, put in 2 cups of flour. Make a well in the center and pour in the liquid mixture. Use a mixer with a dough hook to mix until you have a smooth dough.
- Slowly add the remaining flour until you have a stiff dough. Continue kneading with the dough hook for 7-8 minutes, or knead by hand for 10-12 minutes until the dough is elastic and smooth.
- Form the dough into a ball and place it in a greased warm bowl. Turn the dough over so that the top is greased as well. Cover with a damp tea towel and keep in a warm place (such as an oven with the light on) until it has doubled in size.
- Once the dough has risen, punch it down and divide it into 8 equal-sized balls. Let the balls rest for 10 minutes.
- Pat each ball of dough into circles, making them thinner in the center and thicker around the rim.
- Pull one end of each circle outward to make a teardrop shape, or pull both ends outward to make an oblong shape. The naan should be about 8 inches long and 3-4 inches wide.
- Brush each naan with melted ghee or butter, and sprinkle with poppy seeds and cumin if desired.
- Bake in a preheated 450°F oven for about 10 minutes or until golden and puffed.
Enjoy your homemade naan bread as a delicious accompaniment to your favorite Indian dishes! 🍞🍛
