Fresh Homemade Naan Bread On The Stovetop

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6 years ago
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Watch as I show you how to make homemade naan bread, a delicious flatbread that is served at every Indian restaurant across America and India.
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Naan bread is just a fantastic and delicious bread that can be served up at any meal, as a sandwich bread or even in place of pita bread if you choose.

It’s fairly easy to make and is always a crowd-pleaser, especially when finishing the naan bread with garlic butter!

Ingredients for this Recipe:

• 4 cups Bob’s Red Mill All-Purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon powdered sugar
• 1 teaspoon sea salt
• 1/2 cup vegetable oil
• 1 ¼ cup plain whole milk yogurt
• 1/2 cup whole milk
• 1 stick of unsalted butter
• 5 finely minced cloves of garlic

Makes 12 naan pieces of bread

Prep Time: 20 minutes

Proof Time: 1 hour

Cook Time: 24 minutes

Procedures:

1. Add the flour, baking soda, baking powder, powdered sugar, and salt to a bowl and mix until combined. Form a well.
2. Pour the oil and yogurt to the center of the well and begin mixing with your hands. Slowly pour in the milk as needed to make a soft dough.
3. Knead for 5 to 7 minutes and then add to a bowl, cover with plastic and let sit in a warm place for 1 hour.
4. Unwrap and form 12 equal-sized dough balls. Roll each dough ball out on a clean surface lightly dusted with flour. Brush 1 side with water before cooking.
5. Add the water brushed side down on a large preheated saute pan at medium-high heat and cook for 1 to 2 minutes.
6. Flip the pan over and roast the other side of the bread over the open flame until browned.
7. Repeat until all of the bread is done cooking. Keep warm.
8. In a small pot melt the butter and garlic together and cook for medium heat just until the garlic is fragrant about 2 minutes.
9. Brush the bread with the garlic butter and serve garnished with optional chopped parsley.

CHEF NOTE:

• You do not have to use all of the milk, consistency of maintaining a soft dough is key.
• Brushing with water helps it stick and to the pan so you can cook on both sides and helps to brown.
• REHEATING: To reheat simply wrap in foil and place in the oven at 250° for 5-7 minutes. If you need something faster, then place in the microwave for 20-30 seconds on high heat.
• STORING AND FREEZING: Naan bread should be stored at room temperature covered in plastic and will stay fresh for up to 3 days. For freezing cover in plastic and keep in the freezer for up to 2 months.

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