Homemade Naan (with Jalapeño Option!)

Welcome to warm, pillowy, buttery homemade bread heaven.  Seriously, what’s better than freshly baked bread straight out of the oven-or skillet, in this case?  Name something, I’ll wait… Okay, maybe you thought of something, but for now, let’s just focus on these.  These are shockingly easy, almost impossible to mess up, and totally freeform so any shape they turn out is just fine!  Naan are such a quintessential Indian recipe and they are invaluable to have in your recipe arsenal because you can serve them with really anything.  Yogurt makes these tender and fluffy, while the butter and salt make these soooo addictive!  I like to serve this as the dippers for my favorite beer cheese dip (coming tomorrow).

When I first discovered these at Trader Joe’s years ago, they were a staple on my shopping list.  I would come home with armfuls of these and make naan pizzas with spaghetti sauce and cheese on top when I was really broke and desperate.  I’ve moved up (slightly) from those days as I now prefer to make my own naan, but I’m not above turning these into a delicious pizza if necessary.  Also, can you believe there was a time when Trader Joe’s wasn’t a household name and  I didn’t know had no idea what it was and could only get to one in Chicago?!

Side note: These pictures were taken ages ago when I really didn’t know what I was doing and I was trying so hard to get better at food styling and photography and sometimes it pains me to look at them…luckily, these homemade naan are delicious enough to take me back to this day and remind me of just how good they are-and forget my disdain over the pictures.  Also, no matter how many pictures I take and photography classes I participate in, I still fight with white balance and getting my whites as white as can be….ugh!  Embrace the process, Amanda… These are made in a hot skillet, where the bread bubbles and browns wherever it feels like it.  This is part of the charm of naan and you must learn to embrace it.  Each one is a masterpiece in it’s own right.

[tasty-recipe id=”35719″]