This is another carb recipe I know I’ll be making again and again. The dough only had to rise for an hour and the execution was super easy. You basically make a dough, let it rise, divide into 8 mini dough balls, roll out and cook like a pancake.
The result is this fluffy, super flavorful warm fresh bread. It was amazing with curry but would make a great sandwich bread, Persian stews or with some sort of dip. I feel like the instructions make it sound harder than it is but when you’re making it you’ll be amazed how easy it was for something so yummy.
A few recipes ideas to have with your homemade naan:
- Quick Coconut Curry Chickpeas with Veggies
- Sweet Potato and Spinach Curry with Cauliflower Rice
- Mast-O-Khiar: Persian Cucumber Yogurt Dip
- Mast-O-Musir/Persian French Onion Dip
- Moroccan Butternut Squash and Goat Cheese Soup with Ginger Cream, Pistachios and Pomegranate Arils
- Khoresh Bademjan: Eggplant and Tomato Stew
- Khoresh Gheymeh: Persian Split Pea Stew with Fries (Vegan + Gluten-free)
- Vegan Fesenjan: Butternut Squash, Walnut and Pomegranate Stew
- Vegan Ghormeh Sabzi: Iranian Herb Stew
You’ll need (for 8 portions):
- 2 tsp dry active yeast
- 1 tsp sugar
- 0.5 cup room temperature water
- 2.5 cups flour, divided
- 0.5 tsp salt
- 0.25 cup olive oil
- 1/3 cup plain yogurt (I used greek yogurt)
- 1 large egg
- Combine yeast, sugar and water in small bowl. Let sit for a few minutes so it can get a little frothy. Once frothy, whisk in oil, yogurt and egg until combined.
- In large bowl whisk together 1 cup of flour and salt. Pour wet ingredients into flour/salt mixture and stir until well combined.
- Now you are going to add 0.5 cup of flour at a time until the dough turns into a ball that can no longer be stirred. I ended up adding 1.5 cups which means for this whole batch of naan I used 2.5 cups flour total.
- Once you’ve made this ball of dough dump it onto a lightly floured surface and knead for 3 minutes adding small amounts of flour as necessary to prevent sticking (but don’t go crazy adding flour or your dough will be stiff).
- Place dough back in the bowl you were using and cover with a clean dish towel. Let rise for 1 hour.
- Place dough on counter and gently flatten into a disc. Divide into 8 equal pieces and shape each piece into a small ball.
- Heat a large skillet over medium heat. A cast iron skillet would be perfect. Roll out dough balls, one at a time until roughly 0.25” thick. Place dough directly onto the skillet and cook until bottom is browning. Flip and repeat on the other side. Remove and place on a plate covered with a towel or on a baking sheet in a low oven to keep the naan warm. Repeat with remaining dough balls.
- These are best eaten warm. Brushing with butter would take them over the top but I couldn’t wait for that step and just dove right in. Delicious!
Inspired by BudgetBytes