When my husband sees me pull out some Paneer or indian spices, he gets all excited. He is a real Indian food lover. And if you’ve been following me on Instagram you know that the one thing he loves most, is bread.
So obviously I had to roll up my sleeves and start working on perfecting my naan, especially as I was making the most delicious smoked butter paneer to smear it around in.
Easy Peasy, make it for dinner!
Mix some flour, yeast, sugar and salt
Whisk together yogurt, water, olive oil
Slowly incorporate the two
Knead the dough shortly until it all comes together to a ball. Place in a lightly oiled bowl and cover with a damp towel.
Let the dough proof and rise in a warm spot for 1-2 hours, until doubled in size.
Gently release the air from the dough and divide into 6 balls
Heat up a cast iron or other heavy pan on medium-high heat until very hot. Roll out the pieces of dough to a long oval shape about 1/4cm thick.
Place on the hot pan until some bubbles form on top and the bottom is a bit golden with charred spots. Then turn to the other side, about 2-3 minutes. If it’s charred too quickly, lower the heat. Then turn and do the same from the other side, 1-2 minutes.
Remove the Naan and immediately brush on both sides with some melted butter (which minced garlic and parsley, if you like).
Place in a turned off oven or microwave while you are cooking the rest of the naans, to keep them warm until serving.
Ingredients
- 240g (2 cups) All-Purpose Flour
- 12g (3 Tsp) Sugar
- 4g (1 Tsp) Instant dry yeast
- 5g (1 Tsp) Salt
- 45g (3 Tbsp) Plain Yogurt
- 26g (2 Tbsp) Extra Virgin Olive Oil
- 177g (3/4 Cup) Luke Warm Water
- 52g (4Tbsp) Melted Butter for brushing
- 1 Garlic Clove, minced (optional)
- 1 Tbsp Chopped Parsley (optional)
Instructions
- In a large bowl or directly on your counter, mix together the flour, sugar, yeast and salt.
- In another bowl, mix the olive oil, yogurt, water and whisk well to combine.
- Make a well in the dry ingredients and slowly add the wet ingredients and mix until the dough comes together. Knead the dough for one minute until a smooth ball forms. Transfer to a clean bowl that’s lightly oiled, and cover with a damp towel. Let the dough proof and rise in a warm spot for 1-2 hours, until it’s doubled in size.
- When the dough is ready, mix the melted butter with the garlic and parsley, if using.
- Onto a lightly floured counter, place the dough and gently release the air in it. shape into a round flat shape and divide into 6 pieces with a dough cutter or a sharp knife.
- Heat up a large cast iron or heavy pan over medium high heat, let the pan become very hot.
- Roll the pieces of dough one by one into the desired shape, I like long and oval, until about 1/3cm thick. Don’t use a lot of flour, just very lightly dusted so the naan wont dry up.
- Place on the dry pan and wait for bubbles to form on top. The bottom should be golden with a few charred spots. This takes about a 2-3 minutes. Flip and do the same for the other side.
- Remove the Naan and immediately brush with the melted butter on both sides. Place in a turned off oven or microwave while you are cooking the rest of the naans, to keep them warm until serving.
Thanks for sharing the recipe.