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.

Homemade Naan (with Jalapeño Option!)

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• Author: Amanda
• Yield: about 8 flatbreads 1x

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Description

Fluffy, pillowy, tender homemade naan are easy to make at home and so delicious and addictive…perfect for serving with just about any meal!

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Ingredients

Scale 1x2x3x

• 1/4 cup lukewarm tap water
• 1 tablespoon sugar
• 3/4 teaspoon instant yeast
• 3/4 cup warm milk
• 1 cup plain Greek yogurt
• 4 cups (480 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Melted butter, for brushing
• Flaky sea salt, for topping (such as Maldon)
• Fresh cilantro or other herbs, for topping

*To make jalapeño flatbreads, add 1 to 2 seeded finely minced jalapeños (to your taste) to the dough when mixing.

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Instructions

1. In a large mixing bowl, combine the water, sugar, yeast, and milk and stir to dissolve.  Stir in the Greek yogurt, whisking to combine.
2. In a medium mixing bowl, combine the flour, baking soda and salt, stirring to incorporate.  Add to the liquid mixture and mix with a wooden spoon until the dough comes together, using your hands when needed.  The mixture should be very sticky but should come together to form a dough.  Cover the bowl with plastic wrap and place in a warm place to rise until doubled, about 1-1/2 to 2 hours.
3. When ready to cook, preheat a cast-iron griddle or skillet over medium-high heat.
4. Generously dust a work surface with flour and divide the dough into 8 equal balls.  Using a well-floured rolling pin, roll each piece of dough into an oval shape about 6 to 7 inches long and 1/4-inch-thick.  Continue to dust your work surface, rolling pin and dough with flour to prevent sticking, if needed.  Repeat this process with the remaining dough balls.
5. Reduce the heat under the griddle to medium.  Brush one side of the dough with melted butter and place the buttered side down in the center of the skillet, ensuring all of the dough is in contact with the skillet.  If you miss your landing zone, wait a few seconds until the dough starts to set and shift around using a metal spatula.  Griddle for 2 to 2-1/2 minutes, until puffy, golden-brown in places and bubbles are starting to form.  Butter the other side of the dough, sprinkle with sea salt and any herbs/spices you want to use and flip.  Repeat the cooking process, adjusting the heat as necessary to ensure the griddle stays hot.  The second side will probably take slightly less time to cook.  Transfer each cooked naan to cooling racks when done.  Repeat with the remaining dough.
6. These are best eaten fresh and warm but can be allowed to cool completely and transferred to the freezer, with wax paper between layers and frozen for up to 2 months.

Notes

Inspiration: Homemade Naan on halfbakedharvest.com

• Category: Bread-y Things, Breads