Home made warm Naan bread is just the best. Once you see how easy it is to make your own, you will be making it all the time.
Serve Naan bread, with curries, soups or hummus. or make a sandwich! 🙂 Naan is very versatile. This recipe can be made vegan or not.
Ingredients
- 1/2 warm water (Just warm to the touch)
- 2 tsp active or instant yeast
- 1 tsp sugar
- 3 Tbls oil of choice
- 1/4 plain yogurt or Vegan alternative
- 1 egg (room temp) or vegan alternative (may omit)
- 1/2 tsp salt
- 2 1/2-3 cups all purpose flour
- 2 Tbls melted butter or vegan alternative (optional)
- 2 tsp minced or 1/2 tsp granulated garlic (optional)
- 1/2 tsp parsley (optional)
Directions
Combine warm water, sugar and yeast in a large bowl, or a bowl of a stand mixer and stir. Let sit for 5 to 10 minutes, just until it is foaming a bit.
Add oil, egg, yogurt 2 cups of flour and salt. Mix until smooth. Add enough remaining flour to make a soft dough. It will be sticky, but should not stick profusely to your finger when touched. Knead in stand mixer for about 5 minutes until a smooth dough forms, or kneed by hand for 10 minutes.
Place dough in a greased bowl and cover. Let rise in a warm place until doubled.
Once dough has doubled, heat a heavy skillet (like cast Iron) to medium.
Cut or weigh dough out into 8 even pieces. On a floured surface, roll out each piece one at a time into a circle (or close to it)
Using an oily paper towel, oil the bottom of skillet, do this between each Naan. Cook on each side 2-3 minutes. Checking to see color beneath. If it is burning turn the heat down, if it is taking to long, turn the heat up.
When all Naan bread is cooked, combine the melted butter, garlic and parsley. Brush this on the tops of the Naan. Serve warm.
It’s not just for hummus. This recipe is my go to for any curry, lentil dish, and many soups or stews.
I hope you enjoy this recipe and use it often.
What are you waiting for, Let’s Get Cooking!
Kristy
Cooking with Kristy 