Naan

Okay, so before we get going onto the recipe for this delicious flat bread, I should probably specify that I am no Naan expert!

I have no idea how close this recipe comes to a traditional Naan flat bread.  I most certainly haven’t cooked it up in a Tandoor oven, but I do know it has a similar taste and texture to the Naan I get from a local Indian restaurant.  This Naan tastes fantastic served up with butter chicken and basmati rice, or your favorite spicy curry dish!

Naan Bread makes 8 recipe from Avocado & Bravado

• 1/2 cup warm water
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 1/2 cups all purpose flour, plus extra for dusting and rolling
• 1/4 cup oil (I’ve used both canola and olive oil with good results)
• 1/3 cup plain yogurt
• 1 egg, beaten
• oil or ghee, for frying  *ghee is clarified butter

Whisk the yeast and sugar into the warm water and let sit for 5 minutes until the mixture begins to foam up.  To the yeast mixture, add the oil, yogurt and beaten egg.   Mix the flour (with the salt) in one cup at a time and knead until the dough is smooth, but not sticky.  *this can be done by hand, or in a stand mixer using the dough hook attachment

Set the dough in a well-greased bowl, covered with plastic wrap in a warm place to rise until doubled in bulk.  About 1 hour.

Gently deflate and transfer the dough to a lightly floured surface and divide into 8 equal parts.  Roll each piece of dough out fairly thin.  Between 1/8-1/4″

Cook the bread in a frying pan very lightly coated with ghee or oil over medium-high heat.  When the bread starts to develop air bubbles and begins to brown, flip and cook on the other side until golden brown (about 1 minute/side)

Serve warm.

Enjoy!