Alright guys, here is one of my best kept secrets. The best recipe for homemade naan, from #halfbakedharvest its light, its fluffy, its relatively easy to make for a bread. IT GOES WITH EVERYTHING. Homemade hummus or any dip for that matter, wraps, mini pizzas. If you can think of it, you can make it happen with this incredible base.
HOMEMADE NAAN, GET SOME
Servings: Makes 8 per batch, approx medium dinner plate size, 240 cal/each
- 2 C whole wheat & 2 C white flour ( I use a half and half recipe to make thinner)
- 1 cup greek yogurt
- 3/4 C warmed milk
- 1 tsp dry yeast, active
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar (no not use substitute, must use real sugar to feed yeast)
- olive oil
- 1/4 cup hot tap water
- Get large mixing bowl ( I like to use kitchen aid bowl if using dough hook, or large bowl and manually mix) and add your whole wheat and white flour, baking soda and powder. Set aside.
2. Dissolve sugar into warm water, and add yeast. Make sure you DO NOT USE boiling water in this step, as if your water it too hot, you will kill your yeast! Will smell like fresh bread when yeast is active and have mild frothing.
3. Warm milk in microwave until warm to touch, approx 30-40 seconds depending on your microwave. Add yogurt to milk and then add yeast mixture to milk/yogurt mixture (essentially all the liquids combine!)
4. Make a hole in center of dry ingredients and add wet and manually mix or use dough hook in Kitchen Aid until it comes together and forms ball in center. Dough will be soft and sticky to touch.
5. Cover with plastic wrap/towel and place in warm place to rise for 1 hour. If making ahead of time, can place in fridge overnight to rise for next day use.
6. BAKING! When ready to cook, divide dough into 8 equal pieces and roll out evenly.
7.Heat medium sized skillet on stove with olive oil, I use approx 1 tbsp per naan. When oil is warm and easily coats pan, add naan and cook. You will note bubbles rising, this is a good indication to flip and cook other side.
8. I finish with a pinch of salt on paper towels on cookie cooling rack. Make sure you get one hot off the press, they are delicious with a little butter and the fresh salt which sticks to the oil.
So what are you waiting for! Go whip up some NAAN!!!! I know writing this post has given me a hell of a craving. Naan will keep in a ziplock bag for approx 1 week (don’t add to bag until fully cooled to prevent condensation). But in my house, it never makes it a week 😉
Happy cooking, and of course eating! 😀