When I was little, any time I had to go to an Indian party/function, I always knew that if I didn’t like the food, I could always fill up on Naan. It was my favorite bread and it is a staple in Indian restaurants and Indian parties. It isn’t just like any bread. The addition of yogurt gives this bread a tangy taste. This flatbread is normally made in a special Tandoor oven (Cylindrical clay oven). I have always told myself, that I will master this bread (despite the lack of Tandoor). Today, I decided to cook Indian Butter Chicken and Mint-Zucchini Raita, what better excuse to practice my naan making skills. The best part, I have found that today’s attempt was my best ever.
2 cups of all-purpose flour
1 teaspoon of active dry yeast
1 teaspoon of salt
1 teaspoon of sugar
1/8 teaspoon of baking soda
2 tablespoons of vegetable oil
2 1/2 tablespoons of plain yogurt
3/4 cup warm water
1 teaspoon of butter, softened
extra flour (For use when rolling)
1 tablespoon of melted butter (for brushing)
- Combine all ingredients together and knead until dough is soft.
- Place dough in a greased bowl and cover with saran wrap and allow it to rest for 1-2 hours
- Place a baking tray, close to broiler and heat the oven to 500F
- Divide dough into 6 equal parts and form them into balls and coat with extra flour
- Roll each ball into thin rounds 1/4 inch thick
- Place oven on broil (you now have a hot oven and a hot baking pan in the oven)
- Carefully lay one Naan on the hot baking pan and shut the oven
- Watch as the naan starts bubbling and rising. As soon as the top starts browning a bit, take it out of the oven with a spatula
- Brush melted butter onto of naan and cover naan
- Continue with remaining naan.