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Homemade Naan Bread
Created by: Howcan Team
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoons plain yogurt
- 1 tablespoon olive oil
- 1 cup warm water
- 2 tablespoons melted butter (for brushing)
Instructions
- In a small bowl, combine 1 teaspoon of active dry yeast, 1 teaspoon of sugar, and 1/4 cup of warm water. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture, 3 tablespoons of plain yogurt, 1 tablespoon of olive oil, and 3/4 cup of warm water.
- Mix the ingredients together to form a dough. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and then flatten it into an oval or teardrop shape.
- Heat a non-stick skillet or griddle over medium-high heat. Brush one side of the naan with water and place it on the skillet, wet side down. Cook for about 1 minute or until bubbles start to form.
- Brush the top of the naan with melted butter, flip it over, and cook for an additional 1-2 minutes until it puffs up and gets golden brown spots.
- Repeat the process with the remaining portions of dough, brushing the skillet with water before cooking each naan.
- Once cooked, brush the naan with more melted butter and keep them warm in a clean kitchen towel until ready to serve.
- Serve the homemade naan bread with your favorite Indian dishes and enjoy!
Naan is a traditional Indian flatbread that has been a staple in South Asian cuisine for centuries. Its origins can be traced back to the Persian Empire, where it was first made using yeast and baked in a tandoor, a clay oven. Over time, naan spread throughout the Indian subcontinent, with each region adding its own unique twist to the recipe. Today, naan is enjoyed worldwide and is often served alongside curries and other Indian dishes. Some of the best naan can be found in the streets of Delhi, where skilled chefs expertly stretch and bake the dough in tandoor ovens, resulting in a soft and fluffy texture with a slight char. To make the perfect naan, it's essential to use high-quality flour, yogurt, and ghee, and to allow the dough to properly rise before baking. While traditional naan is made with yeast, there are also alternative methods that use baking powder or sourdough starter for leavening. Whether enjoyed plain, stuffed with garlic, or topped with sesame seeds, naan continues to be a beloved and versatile bread in Indian cuisine.
70 min
8
180 calories
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