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)