Indian Naan Bread

Indian Naan Bread is especially practical when eating Indian Butter Chicken. Yeah, that’s it. Practical. Spread garlic butter over naan, and it becomes a delight. Toss taco makin’s inside naan and you have a full-on rebellion that is completely worth the calorie consequences. The fun is, well… you know,  naan-stop.

Indian Naan Bread

Makes 8 small or 4 large naan.

• 3/4 cup warm water
• 2 teaspoons yeast
• 2 teaspoons sugar
• 2 tablespoons plain yogurt or sour cream
• 1/4 cup olive or grapeseed oil
• 1/4 teaspoon baking powder
• 2 cups all-purpose flour, divided (plus more or rolling out dough)
• 1 teaspoon sea salt

Dissolve yeast in warm water. Whisk in sugar, yogurt, oil, and baking powder. Whisk in 1/2 cup flour and salt. Stir in the remaining 1 1/2 cups flour. Combine and then knead naan in a bowl for a few minutes.

Cover naan bowl with a towel and allow to rise for 30 minutes in a warm place.

While naan rises, make the garlic butter recipe below.

After naan has doubled in size, press down and divide into four or eight pieces. Place some flour on the countertop and roll each piece into an oval shape. Place rolled-out naan on a baking sheet for about ten minutes.

Place a cast-iron pan over medium-high heat. If you don’t have cast iron, non-stick will also work. When the pan is hot, put a piece of naan in frying pan. Watch closely. Cook for a couple of minutes. then flip, and cook the other side for another couple of minutes until light golden brown.

Top with garlic butter while naan is hot.

Garlic Butter

• 1/4 cup unsalted butter, softened
• 1/4 teaspoon sea salt
• 3 cloves garlic, minced

Stir butter, salt, and garlic together well.

I can’t wait to hear your practical, delightful, and rebellious ideas for naan.