Once You Make This Recipe, There’s Sure to Be Naan Left
Students in Tarrant Area Food Bank’s Community Kitchen learn how to make food from all over the world. Guest chefs and speakers visit regularly to share their expertise. Tony Cassell, a graduate of Community Kitchen Class 16, stopped by to show Class 35 students how to prepare Indian cuisine. One of the items on the menu was this delicious homemade naan bread. Serve with a curry, a dip like this Fiesta Hummus, or top it with fresh veggies, sauce and cheese to make a pizza. The sky is the limit.
Homemade Naan Recipe
Recipe from thekitchn.com
- 1/2 cup warm water
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour, plus extra for rolling
- 2 teaspoons fine salt
- 1 cup whole-milk plain yogurt
- Cooking spray
- Measuring cups and spoons
- Small liquid measuring cup
- Stand mixer (If you don’t have a stand mixer, you can prepare the dough with your hands)
- Kitchen towel
1. Proof the yeast: Combine the water and sugar in a small measuring cup. Sprinkle with the yeast and set aside for 5 minutes. Meanwhile, combine the flour and salt in the bowl of a stand mixer fitted with the dough hook.
2. Knead the dough: Add the yeast mixture and the yogurt to the flour mixture and mix on medium speed until the dough comes together. Increase the speed slightly and mix until the dough is smooth, about 10 minutes. Don’t worry if the dough is sticky or stringy — this is the nature of a yogurt-based dough.
3. Rise the dough: Form the dough into a ball. Coat the mixing bowl with cooking spray, return the dough to the bowl, and cover with a clean kitchen towel. Let the dough rise until doubled in size, about 1 hour.
4. Divide the dough: Flatten the risen dough into a disk. Divide the disk into 8 pieces as you would a pizza. Cover the dough with the towel.
5. Griddle the dough: Heat a cast iron skillet or griddle over medium-high heat. Working with 1 or 2 pieces of dough at a time, roll the dough into 1/4-inch-thick rounds or ovals. Irregular shape is fine, as long as the dough is the same thickness across. Place on the griddle and cook until golden-brown and lightly charred, 1 to 2 minutes per side. Remove the cooked naan to a plate and cover with a towel. Repeat with the remaining dough.
You can store the leftover naan in a zip-top bag in the fridge for up to five days. To store it for even longer in the freezer, put pieces of parchment or waxed paper between each piece and store in a freezer bag. Frozen naan will keep for about a month.