I decided to make naan when Sibelius 7 crashed and I was forced to uninstall it and reinstall Sibelius 6. [I’ve been having so many problems with Sib7 since the very beginning, but that is another story for another day.] Actually, I really just decided to make some chicken tikka masala (recipe coming soon), and then decided that I needed some naan to suck up the delicious curry gravy with.
Naan is a leavened flatbread from South Asia. It is like a pita, but uses milk or yogurt to give greater volume and thickness to the bread. Naan is cooked in a tandoor (clay oven), and hence distinguishes itself from it’s close counterpart the roti, which is cooked on a flat surface. These days, people make naan on a pizza stone, and sometimes on the stovetop as well. I was too lazy to heat up my pizza stone (and it has not failed to burn me every time I’ve used it), so I decided on the easy stove-top method, especially since I wanted to make garlic butter naan which can’t really be cooked on a pizza stone!
One can put anything in naan. Garlic, butter and potatoes are some ingredients that I’ve seen in naan regularly. I’ve also seen cheese, chocolate and mustard naan, but I’ve never tried it. My favorite is garlic butter naan. The combination of garlic and butter is just a winner – always.
I recently found out that naan, nan or nang is a generic term for flatbread found in many parts of the world, including but not limited to South Asia, East Asia, Central Asia and parts of europe. *cool*
- 1 3/4 to 2 cups white flour (or half white and half whole wheat)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup warm water
- 1 1/2 teaspoons yeast
- 1/2 cup plain yogurt
- [optional for garlic naan] 1-3 cloves of garlic (depending on how much garlic you like)
- [optional for butter naan] 2 tablespoons of butter
- ghee (clarified butter) for frying
In a large mixing bowl, add water, yeast and sugar, and let stand for about 10 minutes.
Add flour, salt, yogurt, butter and garlic (if you want) and then knead everything into a dough. Knead this for about five minutes.
Cover the mixing bowl with plastic wrap, and leave it out on the counter for 20 to 30 minutes. [If in the winter, place it in the oven, and turn the oven light on.]
After waiting, the dough should have doubled in size.
Punch the dough down, and cut it into six equal pieces.
Roll each piece in a ball, and roll it out so it resembles an oval. Do the same for the other five dough pieces.
Now, you may put your naan on your pizza stone now for 3-4 minutes on each side.
Alternatively, place it in a large skillet oiled with 1 teaspoon of ghee, and fry for about 3 minutes on each side. You will see air bubbles forming – don’t worry, this is normal.
Serve with your favorite curry or just eat it on it’s own! Omnomnom!