Naan: Indian Oven-Baked Flat Bread

Name: Naan: Indian Oven-Baked Flat Bread
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoon active dry yeast; 0 teaspoons baking powder; 6 servings Melted butter for slathering on the finished naans; 6 servings Coarse sea salt for sprinkling; 1 teaspoon fennel seeds, optional, see Cooks Note; 473 milliliters all-purpose flour, plus more for rolling, see Cooks Note; 2 Tbsps extra-virgin olive oil; 3 Tbsps plain yogurt; 1 teaspoon fine sea salt; 2 teaspoons sugar; 1 teaspoon kalonji (nigella seeds), optional, see Cooks Note

The recipe Naan: Indian Oven-Baked Flat Bread could satisfy your Indian craving in about 3 hours and 30 minutes. This bread has 248 calories, 6g of protein, and 10g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. Several people made this recipe, and 129 would say it hit the spot. A mixture of flour, baking powder, kalonji, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet.

Instructions

Watch how to make this recipe.

In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F).

Ingredients you will need

Dry Yeast

Sugar

Water

Let it sit on your counter until it's frothy, about 10 minutes.

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine.

Ingredients you will need

Olive Oil

Yogurt

Yeast

Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.

Ingredients you will need

Fennel Seeds

Yogurt

Dough

All Purpose Flour

Wrap

Tea

Equipment you will use

Plastic Wrap

Kitchen Towels

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Ingredients you will need

Dough

All Purpose Flour

Water

Roll

Equipment you will use

Bowl

Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)

Ingredients you will need

Dough

Naan

Roll

Equipment you will use

Rolling Pin

Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Bowl

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

Ingredients you will need

Dough

Water

Equipment you will use

Frying Pan

Kitchen Timer

Bowl

After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.

Ingredients you will need

Naan

Equipment you will use

Frying Pan

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt.

Ingredients you will need

Coarse Sea Salt

Butter

Naan

Equipment you will use

Frying Pan

Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Ingredients you will need

Naan

Tea

Equipment you will use

Kitchen Towels

Equipment

Ingredients

Servings:

1teaspoon

active dry yeast 0teaspoons

baking powder 6servings

Melted butter for slathering on the finished naans 6servings

Coarse sea salt for sprinkling 1teaspoon

fennel seeds, optional, see Cook's Note 473milliliters

all-purpose flour, plus more for rolling, see Cook's Note 2Tbsps

extra-virgin olive oil 3Tbsps

plain yogurt 1teaspoon

fine sea salt 2teaspoons

sugar 1teaspoon

kalonji (nigella seeds), optional, see Cook's Note

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.