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Naan Bread Easy From Scratch

Updated: Jul 5, 2020

During this COVID-19 pandemic, a craving for Indian food could just happen to you as it did for me. My pantry had all the ingredients to make this wonderful tandoori-like chewy tear some strips of naan for the Palak Paneer and Creamy Cashew Chicken Indian Curry. This is so delicious to use for dipping or maybe as a pizza crust. Make, freeze and use when the craving hits. You can freeze the dough in balls or cook and freeze to microwave, heat in the oven or toast. Just follow the directions and you'll have yourself restaurant quality naan.

Tandoori Inspired Indian Naan Bread

Makes 8 to 10 depending on how big or small you want them.

1/2 cup warm water

1 teaspoon sugar

1 package dry active yeast

1/4 cup plain yogurt

about 2 cups all purpose flour, plus more as needed

1 tablespoon melted butter or avocado oil 1 teaspoon kosher salt (or 1/2 tsp fine salt)

  1. Mix warm water, sugar and yeast in a bowl. Let sit for 15 minutes until frothy.

  2. Then add, the yogurt, all purpose flour, salt, and melted butter

  3. Mix with a spoon until a shaggy dough appears.

  4. Knead for three or four minutes with your hands or with an electric mixer until a very smooth dough appears. You may need to add a tiny bit more water or flour to get the right consistency. Smooth and elastic but not sticky. Springy to the touch.

  5. Place the dough into a greased bowl. Cover and let sit for 1 to 2 hours until doubled in size.

  6. Once doubled, punch down on a table and form into a round ball. Cut the dough into 8 even pieces. Half, then quartered, then into eighths.

  7. Shape dough into balls. Lightly flour and cover with plastic wrap. And let sit for 15 minutes to proof (second rise).

  8. Roll each ball out into an oval on a floured surface until about slightly less than 1/8 inch thick, thin.

  9. Preheat a cast iron skillet to a very hot high heat.

  10. Place one at at time on the skillet, until bubbles appear and then turn over. Slightly press down on the naan. You'll have a few slightly charred bubbles on the other side. Cook in a very hot, dry cast iron skillet for 2 to 3 minutes per side.

  11. Brush with garlic butter, optional. (Melt a stick of butter with 2 chopped large garlic cloves, or more to taste).

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