So many songs come to mind whenever I say the word, naan. Is it just me? Replace any song with a repetitive lyric, “no” or “now” with “naan” and you can seriously jam while making this homemade bread. Do not be intimidated to making bread, this recipe is surprisingly easy! You can sing, and dance, and cook at the same time. Have you ever bought naan from the store? Or plopped some on your lunch plate at Whole Foods? I love to rip and dip naan into some hummus or turn it in to a flat bread. Delicious…and pricey. About two pieces of store bought naan will cost $5-8. This recipe makes eight large pieces of naan for less than $1 each!
Serving Size: 8
Prep Time: 1 hour 10 min
Cook Time: 15 min.
- 1 cup warm water
- 2 T honey, local if possible
- 1 (0.25 oz) package active dry yeast
- 2 cups whole what flour +1 1/2 cups all purpose flour (I did not use GF for this recipe) OR 3 1/2 cups of all-purpose flour
- 1/4 cup plain Greek yogurt (Fage Total 0%)
- 2 tsp. salt
- 1/2 tsp. baking powerder
- 3 T egg whites
- 1/4 cup coconut oil
- 3 (BIG!) cloves garlic, minced – the bigger the better! Option – do not use garlic if you plan on making something sweet with the naan bread when you’re finished. Such as topping it off with chocolate hazelnut spread, fruit, marshmallows etc. Oops, I drooled a little bit.
Stir together warm water and honey, until the honey is dissolved. I am keeping local honey on hand these days – they say it helps reduce reactions to environmental allergies!
Add water mixture to bowl of a stand mixer with the dough attachment, aka Captain Hook. Sprinkle the yeast on top of the water and give it a quick stir. Let it sit for 5-10 minutes or until you see a fine foam across the top as pictured below.
Turn the mixer onto low speed and gradually add flour, yogurt, salt, baking powder, and egg. It would be best to have each of your ingredients measured out ahead of time – I kind of scrambled through this and it made it more difficult to effortlessly combine all of the ingredients. But hey, it still turned out great. Oh, and lock your mixer in the down position to prevent it from bouncing all around. You, yourself can bounce around while singing Justin Beiber – Don’t you give up, naan, naan, naan. I won’t give up naan, naan, naan. Let me love you! Let me love you! Allow all of the ingredients to combine and continue mixing for 2-3 minutes until the ball of dough pulls away from the side and hugs the hook.
Remove the dough from the mixing bowl and use your hands to shape it into a uniform sized ball. Grease the mixing bowl with olive oil, I take the nozzle of this cute olive oil bottle I found at Home Goods and run it around the top of the bowl. That way the oil drizzles its way down the sides and to the bottom. You can also use cooking spray. Place the dough ball back into the greased bowl and cover it with a damp kitchen towel. Place the bowl in a warm location and let it rise for one hour until the dough has doubled in size.
While your dough is doing its thing, melt the coconut oil in a small sauté pan over medium heat. If you plan to use the naan for mainly savory dishes then add the minced garlic and let it infuse over two to three minutes, careful not to burn the garlic. If the garlic starts to turn more golden brown than just golden, take the pan off the heat and let it cool. If you would like a more diverse naan then skip the garlic – – yes, I learned this the hard way. I was all jacked up when I spread some crunchy nut butter on the naan, topped it with some sliced banana, and drizzled it with honey. Then I took a bite and remembered that it tastes like garlic. Then I took another bite and finished the whole thing…because I was hungry, not because it was delicious. I was singing naan, naan, naan, naan, naan. When it’s really yea, yea, yea, yea, yea. Boy you know you want me, I can see it’s in your eyes. But you keep on frontin’ won’t you say what’s on your mind. (Destiny’s Child No, No, No – reading these lyrics is a clear foreshadowing to Beyoncé’s Lemonade, insert jaw drop here).
Strain the garlic from the oil/butter. If you don’t then it will burn while you are cooking the bread. Naan, man. Nobody wants burned garlic.
Once the dough is ready, transfer it to a floured work surface. Cut the dough into 8 equal pieces, it’s relatively easy to tear it apart with your hands. Roll each piece into a ball, then place on the floured space. Using a rolling pin roll it out into a large circle-ish about a 1/4″ thick. Brush the dough on both sides with the melted coconut oil.
Heat a large cast iron skillet or heavy sauté pan over medium-high heat. Place a piece of the rolled out dough into the pan and cook for one to two minutes until the dough bubbles on top and the bottom is golden.
Using tongs, flip the dough and cook for another minute or two. Transfer to a separate plate and cover with a kitchen towel. Repeat with the remaining dough until all the raw dough is gone! If eating right away, keep it covered with the towel which helps prevent it from drying. If you want to serve it later place it in an airtight container and place in the fridge for up to five days.
And just how adorable is this rolling pin my sister got me for Christmas?! I was so surprised and thrilled to finally use it. Even though you can barely see it once the naan was cooked it was still one of my favorite parts of this recipe! Looks like I will have to venture out of my comfort zone and try it on some pastry crust (a.k.a. not a baker) sometime soon.
Here are a few quick snaps of alternate toppings. I did not take a picture of the banana nut naan but you can certainly do the same thing sans the garlic OR as previously mentioned spread some marshmallow fluff or chocolate hazelnut spread with fresh berries and slivered almonds 🙂 Be sure to come back by the blog later this week for the amazing Indian inspired curried sweet potato naan dinner plate!
Tuna Melt – my favorite place in Gainesville, Harvest Thyme, serves a tuna salad sandwich on a croissant with thinly sliced Granny Smith apple and brie cheese. This was my attempt to re-create it with a spicy kick and I gotta say I was pretty darn close.
Have you ever tried extra sharp white cheddar cheese with hot jalapeno pepper jelly? I am sensing a theme here…hot melty cheese and spice hmmm. My dear friend from college Lisa introduced this combo to me and I absolutely love serving it anytime I set out a cheese and fruit tray, so why not try it on top of some homemade naan!? PS this is a phone picture and I need to learn to take better ones!