If you’ve ever gone out for Indian food, you’ve probably had naan, that chewy, addicting flatbread. It has been on my mind to try and make naan myself — I figured it couldn’t be too different from making “tortillas” with pizza dough. Luckily, Sprouted Kitchen has this recipe, which walked me through the naan-making process.
Despite having some difficulty with pan temperature, the naan was easy to make and turned out well. Cumin adds depth of flavor, and butter (traditionally ghee) brushed on the warm bread complements it nicely. I found it interesting that yogurt and milk act as leaveners, rather than yeast. Who knew?
The naan was delicious with our falafel and baba ganoush (cuisine-mixing, I know! But delicious). It would work well as a bread substitute for sandwiches, dipped into yogurt sauce, or eaten alongside a nice Indian curry or dal.
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Naan (adapted from Sprouted Kitchen; makes 4 flatbreads)
- 2 cups whole wheat flour
- 1/2 tsp whole or ground cumin
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp sugar
- 1/2 cup warm milk (30 seconds in the microwave ought to do it)
- 1/2 cup plain yogurt (I used low fat)
- optional: 1-2 garlic cloves, minced
- Make the dough: Combine the dry ingredients (through sugar) in a medium bowl and whisk together. Separately, mix together the milk and yogurt. Make a well in the dry ingredients and pour in half the dairy. Slowly combine, then pour in the rest of the milk mixture and stir until a soft dough forms.
- Cover the bowl with a damp cloth and let it sit in a warm place for at least two hours.
- Make the bread: Heat a skillet to medium-high heat. Flour a workspace and carefully take the dough from the bowl (it may be quite sticky). Knead the dough a few times, working in the minced garlic, if using. Divide the dough into 4-6 pieces and roll each out into a thin oblong shape. Brush one side of each piece with water, and place water side-down in the hot pan. Cook for 1 minute on each side, then brush with butter and serve warm.