April 16, 2007

Naan




Ingredients:
5 oz hot milk
5 oz nonfat, plain yogurt
4 cups flour
2 tablespoons olive oil
2 teaspoons sugar
2 teaspoons dry yeast
1 teaspoon baking powder
1/2 teaspoon salt
1 egg


Directions:
Meanwhile, stir the yeast into the milk and 1 teaspoon of the sugar. Allow to sit 15 minutes or until frothy. In a large bowl, whisk together flour, salt, remaining sugar and baking powder. Stir in the yeast mixture, egg, yogurt and the oil. Mix to form a round ball of dough. Knead in flour until the dough is only slightly sticky but no longer sticks to kneading surface. Place in a bowl, cover with a towel or plastic wrap and allow to sit for 60 minutes or until the dough has doubled in bulk. Beat the dough down and allow to rise a second time for 45 minutes. Meanwhile, place a baking or pizza stone in your oven. Preheat the oven to the highest temperature possible. After the 45 minutes have gone by, roll a ball of dough out to the desired size and quickly slap it on the hot pizza stone. Cook for 3 minutes (checking after 2). It should be puffed up and just starting to turn golden. Remove bread from stone and drop it on a broiler pan. Broil for 30 seconds until golden brown. Repeat with the remaining dough.
Serve immediately. Store any extra in a air tight container and eat with 24 hours for best flavor.

My thoughts:

My husband made a curry and this naan the other day for dinner. I have no idea why we haven't made naan before. We have let years of naan making opportunities slip by! It was beyond delicious and really easy. It was great with the curry and the next day with a little olive oil drizzled on it. Next we're going to try to make some stuffed naan.

In other news:
My site was nominated for Best Food Blog! and voting is open now. You can vote for more than one blog in a category, so there are lots to choose from. Click on the button to be taken to Coconut & Lime's page. I've already been voting for my favorites.

13 comments:

  1. Oh I loooove homemade naan bread!

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  2. I've never made naan either, and now that I read your recipe, I cannot imagine why I haven't! This looks absolutely delicious, and easy, and I have everything in my pantry. Thanks.

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  3. That naan looks perfect! I've been wanting to make some for a while, if you promise it's easy I might have to give it a go...

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  4. I love making naan. I've done it on our charcoal grill, even. You've got to grease it but it is fun as hell to watch the thing puff up.

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  5. I have never made naan bread before but I did try a bread fromTrinidad called "buss up shut" or busted up shirt because of the way it looks when cooked, and it is very good. I love Indian food though and naan is necessary to have with curry!

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  6. Wow Rachel, that Naan looks perfect! love your blog, great recipes and pictures, I've bookmarked a bunch to try later...

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  7. do you have a recipe for curry? last night i tried this recipe:
    http://www.curryhouse.co.uk/rsc/sauce.htm
    it was good but i would love to try other versions..

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  8. congratulations!

    and yeah, naan... so simple, why haven't i made it before either? thanks for the recipe

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  9. Hey Crafty Chica: I don't have a recipe for the curry we made that night but I have some other curry/Indian recipes if you click here : http://coconutlimerecipelinks.blogspot.com/2006/05/by-cuisine.html

    and scroll down to Indian
    all would be yummy with naan.

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  10. I haven't had naan in so long. We used to get it all the time at Ethiopian food.
    I never thought about making it at home(don't know why). Yours looks like the real deal.

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  11. I can't wait to see your stuffed Naan bread now! It looks wonderful. Your instructions sound really easy too--thanks!

    Congratulations on your nomination! It's no surprise. :)

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  12. I have made naan once before, in the bakery at college. As I remember we used evaporated milk rather than fresh, however we did use natural yoghurt like your recipe. Naan really is a great bread, and yours looks very edible may I add

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  13. Your naan bread looks delicious. I've never made it at home before, but the recipe looks easy enough for me to attempt in my own kitchen.

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