Thursday, April 4, 2013

Naan Bread

For those of you who have never heard of naan bread it is a flat bread commonly served in Indian restaurants. Very yummy! I found this recipe HERE and decided to try making it at home. What I did not realize, all those times I've had it at Indian restaurants, is that it's a yeast bread. That made me a little hesitant to try making it but since it IS a flat bread it seemed like a less risky recipe for cooking with yeast for the first time in I think 12 or more years. After all, if I accidentally kill the yeast and it doesn't rise, who will notice - it's a FLAT bread! All worries aside, the dough rose beautifully and the bread tasted wonderful!
1/4 cup butter or 3 Tbsp ghee
1/3 cup warm milk, 100 to 110 degrees F
2 tsp sugar
1 pkg active dry yeast
6 oz plain yogurt
1 tsp salt
1 tsp baking powder
2 cups all purpose flour

If using butter, it will need to be clarified. To clarify the butter, melt over low heat without stirring.
Once it is melted, drain off the clear (clarified) butter, leaving the foamy looking part in the pan. This will yield about three Tbsp. Set the clarified butter aside and dispose of the foamy butter. When warming the milk you want to make sure you do not overheat it. If it is too hot it will kill the yeast and your dough will not rise. If it's too cold it will take longer to rise. If you do not have a cooking thermometer a good rule to go by is to test a drop on the inside of your wrist. If it feels hot on your wrist you want to let it cool down, it should feel lukewarm. Once your milk is warmed to the right temperature in a medium bowl combine the milk, sugar and yeast. Let stand for five minutes or until foamy. (If it does not foam the yeast did not activate, either the milk was too hot or something was wrong with the yeast.)
Once it is nice and foamy add yogurt, clarified butter or ghee, salt and baking powder. Stir in the flour till dough forms a ball. On floured surface knead dough for five minutes or until dough is smooth, sprinkling additional flour if dough begins to stick to your hands or the surface it's on. Place dough into grease bowl and cover with clean cloth.
Allow dough to rise for one hour or until doubled in size. Divide dough into eight equal portions.
Cover with plastic wrap and let rest for 20 minutes. Determine how many six-inch flat-breads will fit on your baking stone (I used my pizza stone, it held four). Place baking stone on lowest rack of oven. Preheat oven to 475 degrees, 450 for RV ovens.
On lightly floured surface roll out balls of dough and place on heated baking stone. Only roll out the number that will fit on the stone, leaving the remainder under the plastic.
Bake for two to three minutes or until brown. Turn circles over and continue baking one to two minutes or until brown and slightly puffed. Remove from oven and wrap in foil to keep warm. Repeat with remaining dough.
Serve warm and enjoy!

The leftover naan bread is a great crust for breakfast pizzas:
Shared with:
 Ms. enPlace

All My Bloggy Friends

My Turn (for us)

Thursday Favorite Things



Food on Friday, Bread Recipes - Carole's Chatter

14 comments:

  1. Ain't homemade bread just wonderful! The naan pizza looks great too.

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    1. Yes it is, makes me wonder why I don't make it more often.

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  2. My husband loves this bread. Thanks for sharing a recipe and for stopping by and leaving a comment on my Crawfish Monica post the other day.

    Happy Posting!

    The Kitchen Witch

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  3. You are too funny!
    "it's a flat bread." I just snorted my tea.

    Beautiful color on the bread, Terry. Thank you for linking.

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    Replies
    1. Glad you got a giggle out of it but hope it wasn't hot tea. Thanks for stopping by.

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  4. Sounds delish! Thanks for sharing on the Favorite Things Hop.

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  5. Oh my goodness I would love this! Thank you for sharing at the Thursday Favorite things hop xo

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    1. We loved it and the leftovers worked great as crusts for mini pizzas!

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  6. I love making homemade bread - but have never made naan! It's been added to my list of things to make! Pinned this post :) Thanks so much for linking up to All My Bloggy Friends!

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    1. It's the first homemade yeast bread I've made in a long time. A simple way to get back into bread baking again.

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  7. I have never tasted this roti. Looks really yummy and bookmarked right away. will be trying..
    Indian Restaurants in Rajendra Nagar

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  8. Thanks for sharing this recipe. I look forward to trying it out...
    Restaurant in North Campus

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