Naan Bread

Ingredients

Yeast Mixture:

Moist Ingredients:

Flour and Salt:

Oil For Bowl:

Butter For Tops:

Instructions

  1. Pour 1 tablespoon olive oil in a large bowl and set aside.
  2. In a work bowl, whisk together yeast, warm water, and sugar; let stand for 5 minutes or until foamy.
  3. In a small bowl whisk together the moist ingredients.
  4. Add the moist ingredients to the yeast mixture.
  5. Mixing With A Stand Mixer:
  6. Add 1 cup of flour to the work bowl and with a spatula mix until well incorporated.
  7. Add 2 cups flour and the salt to the work bowl.
  8. Using a dough hook, bring the dough together; adding flour a tablespoon at a time until the dough becomes a soft ball that is not sticky.
  9. Turn the dough out onto a lightly floured surface and knead the dough for about 3 minutes or until it is soft, smooth, and elastic.
  10. Mixing By Hand:
  11. Add 2 cups of flour and the salt to the work bowl.
  12. Bring the dough together with your hands.
  13. Add enough of the remaining flour to the work bowl to bring the dough together into a soft ball.
  14. Dump the dough from the work bowl onto a floured surface and knead until the dough is soft, smooth, and elastic. Add flour to the work surface if dough is too sticky and continue to knead until smooth and elastic.
  15. Transfer dough to oiled bowl.
  16. Turn over once to coat with oil.
  17. Cover with plastic wrap and let rise at room temperature for about 1 to 1½ hours.
  18. Punch the dough down.
  19. Divide dough equally into 8 pieces.
  20. Roll into balls.
  21. Cover and let rest for 10 minutes.
  22. Place a baking stone or inverted baking sheet on lowest rack in the oven.
  23. Preheat oven to 475°.
  24. Melt 2 tablespoons butter; set aside.
  25. Sprinkle a flat surface generously with flour.
  26. Sprinkle the tops of each ball of dough with flour.
  27. Roll out each ball of dough into a teardrop/oval shape that is approximately ⅛-inch for thin naan or ¼-inch for thick naan.
  28. Brush tops with half of the melted butter.
  29. If you have a pizza peel, generously dust it with flour.
  30. Transfer the ovals to the pizza peel.
  31. If you do not have a pizza peel use the flats of your hands to pick the ovals up and place directly in the oven.
  32. Place as many ovals, butter side up, as will fit on the baking stone or baking sheet without touching.
  33. Bake 4 to 6 minutes or until they get puffy and just begin to turn golden. Do not overbake or the bread will be too dry.
  34. Remove from oven.
  35. Brush with remaining melted butter.
  36. Wrap in a dish towel and serve warm.
  37. To Grill: Preheat grill to medium-high heat. If you have a temperature gauge try to keep the grill should be about 475°.
  38. Place dough, butter side up on a lightly floured pizza paddle or cookie sheet.
  39. Transfer dough to the grill, butter side up.
  40. Grill for 1 to 2 minutes or until top begins to bubble and bottom is light brown. Watch bread carefully so it does not burn.
  41. Flip the bread over, brushing lightly with butter.
  42. Grill second side for 40 seconds to 2 minutes, or until bottom is light brown. Watch bread carefully so it does not burn.
  43. Remove from grill.
  44. Brush with melted butter.
  45. Keep covered and serve warm.

Comments

If you do not have a heavy-duty mixer with a dough hook, you can easily bring this dough together with your hands.

For a garlic infused naan bread try my Garlic Naan Bread recipe.

For a fried naan bread try my Fried Naan Bread recipe.

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