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Kissing In The Kitchen with Shawnie Kelley

Recipes / Bread, Indian

Naan Bread

Naan is a southeast Asian flatbread that uses egg and yogurt to make it tender and fluffy. Unlike pita bread which is cooked in a super high-heat oven, naan is cooked on a skillet or grilled over medium heat, which forms multiple small air bubbles rather than one big open pocket. Add additional dry herbs or spices to give the original recipe different flavors.

Yield
8
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Directions

  1. In a small bowl, combine the yeast, sugar, and warm water. Stir to dissolve then let sit for a few minutes or until it is foamy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined through the yeast base.

  2. In a separate medium bowl, whisk 1 cup of the flour with the salt; then begin adding the yeast mixture to the dry ingredients. Stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1 1/4 cups more of flour).

  3. At that point, turn the ball of dough out onto a lightly floured surface and knead the dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking.

  4. You'll end up using about 2 1/2 cups of flour in total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough dry and stiff.

  5. Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces.

  6. Gently roll each piece into a small ball, making sure not to overwork the dough.

  7. Heat a large, dry skillet over medium heat. Working with one ball at a time, use a pin to roll it out until the disk is 1/4-inch thick and about 6 inches in diameter. Place the dough round onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface

  8. Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.

  9. Serve plain or brush with melted butter and sprinkled with cilantro

Shawnie’s notes

For the most air bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.

From Shawnie's class “Indian at Home”

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