Indian food is my jam! I adore the warm spices, the aroma, the FLAVORS. Indian cuisine is unlike any other I’ve ever had and it makes my heart incredibly happy.
When eating Indian food, it is a MUST to have a hot piece of naan bread to scoop up the sauces and anything that is left behind.
While you can always buy your own at the grocery store, the store-bought version pales in comparison to the homemade real deal.
You can jazz it up with some honey, put some garlic over the top, or it eat it plain Jane. Heck, I’ve even had garlic honey naan bread. The sky’s the limit with this bad boy. All I know is that you have to have some for yourself next time you are eating Indian food.
ingredients
- 1/2 cup warm water
- 1 teaspoon granulated sugar
- 2-1/4 teaspoons active dry yeast
- 2-1/4 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 1 tablespoon oil
- oil, for greasing skillet
- 3 tablespoons butter, melted
Instructions
- In a small bowl or measuring cup, add warm water, sugar, and sprinkle yeast on top. Let sit for 5-7 minutes or until yeast has become foamy. If yeast does not activate, you will have to start over.
- Place the flour on a flat surface and make a well in the middle. Add the yogurt, salt, and oil. Then pour the yeast mixture on top. Knead the dough until the surface becomes smooth and shiny, about 10 minutes.
- Transfer the dough to a bowl. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
- Divide the dough into 8 equal portions, then make the dough into 8 balls. Roll the dough into about 8-inch circles with a rolling pin.
- Heat up a cast-iron skillet over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.
- Place the dough in the skillet. When it puffs up, bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same process until the dough is done.
- Brush the naan with melted butter and serve warm.
Naan Bread
In a small bowl or measuring cup, add warm water, sugar, and sprinkle yeast on top. Let sit for 5-7 minutes or until yeast has become foamy. If yeast does not activate, you will have to start over.
Place the flour on a flat surface and make a well in the middle.
Add the yogurt, salt, and oil.
Then pour the yeast mixture on top.
Knead the dough until the surface becomes smooth and shiny, about 10 minutes. Transfer the dough to a bowl. Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.
Divide the dough into 8 equal portions.
Then make the dough into 8 balls.
Roll the dough into about 8-inch circles with a rolling pin.
Heat up a cast-iron skillet over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough in the skillet.
When it puffs up, bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same process until the dough is done.
Brush the naan with melted butter and serve warm.
the queen bee 