26 January 2012

Naan Bread

In central Louisiana it's hard to find Middle Eastern food, so we're left to our own devices to try to figure it out ourselves. So here's the recipe we found and adapted...


2 tsp dry active yeast
1 tsp sugar
1/2 C water
2 1/2(make take up at 3) C flour
1/2 tsp salt
1/4C vegetable oil
1/3C plain greek yogurt
1 egg (preferably large)

Combine water, sugar, and yeast in a small, non-reactive, bowl.  Let it sit until it's dissolved. Stir in oil, egg and yogurt; mix well.

Mix one cup of flour with salt in a medium bowl then add wet ingredients and mix thoroughly.Slowly add flour (up to 1 1/2C more) to mixture until you can no longer stir with a spoon. Then move mixture onto a floured pastry board (or counter top). Knead for 3 minutes, adding flour as needed to prevent sticking (it should be soft to the touch and not sticky/tacky.

Cover dough and let rise about 45mins - one hour. It should be about double it's original size. Flatten dough carefully and cute into appropriate sizes (we cut into about 6 pieces)  Stretch dough under itself in order to make each piece into a small ball.

Preheat skillet to medium heat and spray with non-stick cooking spray. Take one piece of dough and roll out to desired thickness (we made our about 1/4 to 1/2 inch thick ). Cook in hot skillet until golden brown, flip and repeat. At this point you'll have bubbles forming which is normal. Remove from heat and repeat until all dough is cooked. Makes a great side for curry :-)

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