Naan (Indian Flatbread) Recipe
When I lived in LA, there was a food court at Century City where a lady served the best Indian food I've ever had. I especially loved her naan bread with cilantro chutney.
This recipe is an attempt to recreate her recipe, and it turned out really tasty, but not the same as hers. So, I am going to experiment with it using all purpose flour, as there should be a difference in texture.
This recipe is not hard to prepare, would work as a pizza dough, but it makes a lot of naan, which freezes nicely.
- 1 scant tbs. yeast or one envelope
- 1 cup warm water (105-115 degrees)
- 2 tbs. sugar
- 1 beaten egg
- 3 tbs. milk
- 2 tsp. salt
- 1/8 tsp. fresh ground pepper
- 1 1/2 tsp. garlic powder or 1 tsp. fresh minced garlic
- 4 tbs. butter (divided)
- 4 cups bread or all-purpose flour, plus more, if needed
- Proof yeast in warm water with sugar.
- Add all other ingredients, saving 2 tbs. of the butter.
- Mix and then knead 6-7 minutes.
- The dough will be tacky and soft.
- Cover and let double in size, at least an hour.
- Divide into 6-8 pieces, roll into balls.
- Let rise another 30-45 minutes.
- Using a rolling pin, roll out the dough balls until a half inch tall.
- Heat a skillet or griddle over a medium high heat, add a bit of olive oil.
- Cook each flatbread on both sides. They will puff up a bit.
- Brush tops with rest of butter.
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|Amount Per Serving||%DV|
|Serving Size 172g|
|Recipe makes 8 servings|
|Calories from Fat 122||29%|
|Total Fat 13.66g||17%|
|Saturated Fat 5.81g||23%|
|Trans Fat 0.0g|
|Total Carbs 60.74g||16%|
|Dietary Fiber 3.1g||10%|