Recipe: Naan

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.

IMG_5100

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.

Naan (adapted from Sprouted Kitchen; makes 4 flatbreads)

Ingredients

  • 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

Procedure

  • 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.

Enjoy!

Advertisements

20 thoughts on “Recipe: Naan

  1. Pingback: Recipe: Mesir Wat Lentil Stew with Zesty Yogurt | Wherever I am, you are there also

  2. Pingback: Recipe: Dal with Spinach, Peas & Kale | Wherever I am, you are there also

  3. Pingback: Recipe: Simple Dal | Wherever I am, you are there also

  4. Pingback: Recipe: Saag Paneer | Wherever I am, you are there also

  5. Pingback: Race Recap: 2014 Middlesex 10k, Victoria Park | Wherever I am, you are there also

  6. Pingback: What’s Been Cooking? Late Summer Edition | Wherever I am, you are there also

  7. Pingback: Race Recap: City v Wharf 5k & a PB! | Wherever I am, you are there also

  8. Pingback: Baking with Hot Bread Kitchen: M’smen | Wherever I am, you are there also

  9. Pingback: Baking with Hot Bread Kitchen: Pita – Wherever I am, you are there also

  10. Pingback: Baking with Hot Bread Kitchen: Tortillas de Tiesto – Wherever I am, you are there also

  11. Pingback: Race Recap: Jubilee Hall Trust 5k Trail Race | Wherever I am, you are there also

  12. Pingback: Vegetarian Month | Wherever I am, you are there also

  13. Pingback: Race Recap: 2018 London Cross Country Championships, Parliament Hill | Wherever I am, you are there also

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.