Cookies are on my mind, almost time to begin holiday baking but just a bit too soon to start. Needing something to keep my mind off cookies I remembered a recipe for naan bread that I had been avoiding for some time.
It’s not that the recipe seemed too difficult or that I don’t and probably will never own a traditional clay tandoor oven to bake them in. Instead, I feared that if the naan turned out to be delicious, then just like the homemade flour tortillas I would never be able to eat the store bought variety again.
Soft, thick and chewy with slightly charred spots ready to be enjoyed in so many ways. We enjoy naan in a most simple way, a layer of mozzarella cheese between two naan that melts to perfection when gently toasted in a skillet.
Just as I feared, it’s over for store bought naan at my house!
1 teaspoon sugar
1/2 cup warm water
1/4 ounce active dry yeast (1 tablespoon)
2 cups all-purpose flour
1/2 cup plain yogurt
1 tablespoon vegetable oil
- Add yeast to warm water and sugar, stir and let rest for 10 minutes or until yeast dissolves and foams.
- Place flour into a bowl and make a well in the center, add yeast, yogurt and oil.
- Mix with a wooden spoon or spatula until dough comes together then turn out on to a floured board and knead until smooth and elastic.
- Cover dough with a clean dish cloth and let rise in a warm place until doubled, about 1 hour.
- Divide dough into 8 equal pieces and roll into 8 inch rounds.
- Heat a skillet over high heat and lightly grease the surface with a paper towel dipped in vegetable oil.
- Place the rolled out dough into the skillet, when it puffs up and bubbles and dark spots begin to appear flip naan over to cook other side.
Notes, Tips and Suggestions
- Although recipe suggests cooking naan in a cast iron skillet a non-stick skillet or crepe pan works as well.
- The original recipe didn’t call for salt but next time I will add one teaspoon.
- There’s a homemade pita recipe I’ve been avoiding as well, I wonder if…