I had a need. A great need for some Greek food. I have never made naan before, but that’s why I did it. I needed the practice and I chose the recipe from Food Network. Naan is the East’s tortilla in a way; it goes great with a lot of food. This recipe is SUPER easy to recreate I can see myself making this often. I cooked the Naan on a Mexican comal and it came out pretty well! A stand mixer is not necessary for this recipe.  Try not to drown the naan in melted butter. I did it and it gave the naan a gummy texture. I now lightly butter the side that just came off the comal so it’s still hot. It makes the butter on the naan sizzle…..*goofy laugh*

 

 

Naan

  • Servings: Makes 6 Pieces of Naan
  • Difficulty: Easy
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Ingredients

  • 1 teaspoon active dry yeast
  • ¾ Cup Hot Water (100F)
  • 2 teaspoons sugar
  • 2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon baking powder
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra-virgin olive oil

 

  • 1 teaspoon kalonji (nigella seeds), optional
  • 1 teaspoon fennel seeds, optional
  • Melted butter for slathering on the finished naans
  • Coarse sea salt for sprinkling

Directions

  1. Dissolve yeast in a glass bowl the hot water with 1 teaspoon of the sugar and let yeast get frothy in the water for about 10 minutes.
  2. While yeast is dissolving, sift together the other 1 teaspoon sugar, flour, salt, and baking powder. Set aside
  3. In the bowl with the yeast mix, add yogurt and olive oil. Whisk.Naan Wet Ingred
  4. Add liquid ingredients to dry ones. Mix with a fork until it’s turned into a dough ball, then finish kneading by hand. As soon as it’s come together, stop kneading.Naan Dough
  5. Cover with a dish cloth and ferment for 2-4 hours in a warm area, until doubled in size.
  6. Punch down and knead with some flour to keep from sticking. You will need flour a lot to handle the dough. Cut dough into 6 separate pieces.Naan Seperate
  7. Shape dough pieces into a ball and roll out with a rolling pin. You will need more flour. Traditionally naan is shaped like a teardrop. Its up to you.Naan Roll
  8. Heat up skillet/comal/metal flat surface on stove. Cook naan dough on pan. Once blistering starts, flip. Cook to desired level of doneness.Baan Bake
  9. Brush with melted butter as soon as they are off the stove.
  10. Serve and enjoy!