I love naan bread. There never seems to be enough of it when we order Indian takeout, even if we feel like we've ordered too much. It's just too good. When I saw this recipe on Sprouted Kitchen I knew I had to give it a go. So I did. I made naan bread. It was pretty easy too!
Keep reading for the full recipe & check back later this week to see my perfect fall recipe using said naan.
naan recipe via Sprouted Kitchen adapted from Indian Simmer (plus my two pennies)
- 2 cups white whole wheat flour
- 1/2 tsp. ground cumin 1/4 tsp salt 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tbsp sugar
- 1/2 cup of warm milk 1/2 cup of yogurt
- 2 cloves garlic, finely minced
- ghee or coconut oil (if you don't have these I think you would be safe with olive oil or butter)
- Mix all the dry ingredients together and make a well of flour. (I sifted mine together because I feel lit mixes it best).
- Mix milk and yogurt together and pour half of it into the well and slowly combine it together.
- Add the liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft and tender. If dough sticks to your hand, use little bit of oil. Cover with damp cloth and let it sit in a warm place for at least 2 hours.
- Preheat a heavy bottomed, seasoned skillet or cast iron (or I used a non-stick skillet and I worked just fine).
- Flour your work surface and knead the dough a few times, working in the minced garlic.
- Divide the dough into 6 to 8 pieces depending how large you'd like your sandwiches. Roll them out into a thin, oblong shape.
- Brush one side with water and add it to the pan, damp side down. (I just realized I skipped this step! I'll definitely have to try it again!)
- Cook for about one minute until it browns, flip and cook the other side for another minute or two. Once lightly browned, run it over an open flame on the stove to get a few char marks. Brush the warm bread with a thin layer of ghee or coconut oil and a pinch of salt.
- Repeat with remaining dough. Keep covered with a dish cloth until ready to use.