Naan Bread
This is Naan, a bread accompanied with Indian dishes. Many grocery stores today carry Naan on their shelves, but I really feel that the recipes in the stores have a "chemical taste". It might be me, but I don't like the taste of it. I really prefer making my own. Don't cringe at the total time below - the ones in the stores have added additives in them like cheese or milk. Just make them on a "day off" - this recipe makes 12 large ones. (For the full recipe, go to the bottom of the page)
Servings: 12
Prep Time: 2 hours 20 minutes
Cook Time: 10 minutes
Total Time: 2.5 hours
Equipment Needed: 2 bowls, baking sheet, basting brush, floured surface, measuring utensils, whisk (optional), rolling pin (opt)
Ingredients:
1 teaspoon Dry Yeast
1/2 cup WarmWater
1 Tablespoon Cane Sugar
3 Tablespoons Coconut Milk
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1 teaspoon Sea or Pink Himalayan Salt
2 Cups Bread Flour
Olive Oil to brush on the Naan Bread
1. In large bowl, dissolve Dry Yeast in warm water. Let it stand for 10 minutes, until bubbly. If is does not get bubbly, it's okay, it will rise anyway in the oven.
2. Add Cane Sugar, Coconut Milk, Onion Powder, Garlic Powder, Salt.
2. Whisk everything together.
3. Add Bread Flour until dough is soft. Put the dough on a floured surface, knead for 6-8 minutes or until smooth.
4. Make a Naan dough ball in the bowl. Cover with a damp cloth and set aside. Let the dough rise for about one hour or until dough rises about double (if it doesn't rise you might have an old yeast, but don't worry, it will rise in the oven).
5. After rising, punch down the dough and break it in half.
6. Make dough into 12 balls. Place them on the baking sheet, covered with the dish towel and allow it to rise 30 minutes.
7. Roll Naan dough into balls, flattening them by hand or by a rolling pin, to the size of 1/4 inch thick, as an oval or circle shape.
8. Brush Olive Oil over each Naan.
9. Broil Naan (leaving the oven door cracked open) on the top shelf of the oven. You will see the Naan Bread rise up. Once some brown spots show up, pull it out and turn them over and brush the other side with Olive Oil.
10. Final Results! Eat and Enjoy Naan with Indian Paneer Tikka Masala over Brown Rice and Bhindi Okra.
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Servings: 12
Prep Time: 2 hours 20 minutes
Cook Time: 10 minutes
Total Time: 2.5 hours
Equipment Needed: 2 bowls, baking sheet, basting brush, floured surface, measuring utensils, whisk (optional), rolling pin (opt)
Ingredients:
1 teaspoon Dry Yeast
1/2 cup WarmWater
1 Tablespoon Cane Sugar
3 Tablespoons Coconut Milk
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1 teaspoon Sea or Pink Himalayan Salt
2 Cups Bread Flour
Olive Oil to brush on the Naan Bread
Directions:
1. In large bowl, dissolve Dry Yeast in warm water. Let it stand for 10 minutes, until bubbly. If is does not get bubbly, it's okay, it will rise anyway in the oven.
2. Add Cane Sugar, Coconut Milk, Onion Powder, Garlic Powder, Salt.
3. Add Bread Flour until dough is soft. Put the dough on a floured surface, knead for 6-8 minutes or until smooth.
4. Make a Naan dough ball in the bowl. Cover with a damp cloth and set aside. Let the dough rise for about one hour or until dough rises about double (if it doesn't rise you might have an old yeast, but don't worry, it will rise in the oven).
5. After rising, punch down the dough and break it in half.
6. Make dough into 12 balls. Place them on the baking sheet, covered with the dish towel and allow it to rise 30 minutes.
7. Roll Naan dough into balls, flattening them by hand or by a rolling pin, to the size of 1/4 inch thick, as an oval or circle shape.
8. Brush Olive Oil over each Naan.
9. Broil Naan (leaving the oven door cracked open) on the top shelf of the oven. You will see the Naan Bread rise up. Once some brown spots show up, pull it out and turn them over and brush the other side with Olive Oil.
10. Final Results! Eat and Enjoy Naan with Indian Paneer Tikka Masala over Brown Rice and Bhindi Okra
