Hey there! So, let me tell you about the time I first stumbled into making naan at home. I thought it would be like making any other bread, right? Wrong! I ended up with a kitchen covered in flour and slightly doughy fingers, but it was all worth it for that first bite of soft, buttery naan. (Much better than anything store-bought, if I do say so myself!)
Why You’ll Love This
I whip this up whenever we’re having one of those casual curry nights. My family goes absolutely bonkers for it because there’s just something magical about warm naan; it’s like a comforting hug for your taste buds. Plus, I’ve finally nailed the technique after a few flops (trust me, I’ve had my share of naan that could double as frisbees).
Ingredients
- 2 cups all-purpose flour (though sometimes I sneak in whole wheat flour)
- 1 teaspoon sugar
- 1/2 teaspoon salt (I like mine a bit salty, you do you)
- 1/2 teaspoon baking powder
- 2 tablespoons plain yogurt (I’ve used Greek yogurt in a pinch)
- 1/2 cup warm water (just warm, not too hot or you’ll kill the yeast)
- 2 teaspoons vegetable oil (or butter, for that rich flavor)
Directions
- Mix the flour, sugar, salt, and baking powder in a bowl. Then, in goes the yogurt and warm water. Stir until it starts forming a dough. (It’ll be sticky, but that’s normal!)
- Knead the dough for about 5-10 minutes. This is where I usually sneak a taste of the dough—don’t judge me.
- Cover the dough with a damp cloth and let it rest for about an hour. Go ahead, take a break and catch up on that show you’ve been meaning to watch!
- Divide the dough into small balls (about the size of a lime). Roll each one out on a floured surface. Mine never come out perfectly round, but who cares?
- Heat a skillet or griddle over medium-high heat. Toss a rolled dough on there, and cook until you see bubbles forming. Flip it over and cook the other side until golden.
- Brush with melted butter before serving. Trust me, it makes all the difference.
Notes
After some trial and error, I learned that if the dough feels too sticky, adding a bit more flour helps. But don’t overdo it, or it’ll become tough!
Variations
Once, I tried adding garlic and cilantro. Worked out beautifully! But beware, adding cheese didn’t go quite as planned. Let’s just say it was a bit messy.
Equipment
Can’t find a rolling pin? A wine bottle works just as well—seriously! And honestly, who doesn’t have one of those lying around?
Storage
You can store leftover naan in an airtight container for a couple of days (though, honestly, in my house it never lasts more than a day!).
Serving Suggestions
I love serving naan with homemade curry. Oh, and sometimes with a drizzle of honey for a sweet treat—it’s a hit at family gatherings!
Pro Tips
Don’t rush the resting stage; I learned this the hard way when I ended up with naan that was more like a cracker. Patience is key here!
FAQ
Can I make naan without yogurt? Sure thing! Substitute with milk or just a tad more water. It won’t be quite the same, but close enough.
Is there a gluten-free version? Honestly, I haven’t tried it yet, but I hear using gluten-free flour blends can do the trick. If you try it, let me know!
Why does my naan not puff up? It’s all about the heat! Make sure your skillet is hot enough; otherwise, it just doesn’t get those lovely bubbles.