Naan/Indian flat bread

Anything home made tastes better than a restaurant or store bought food. I am sure most of you will agree with me on that.Today I tried making naan in my kitchen. They came out really really well and every minute I spent in making this is well worth it :).


For who does not know what a naan is ...Naan is a flat bread baked in clay ovens or tandoor ovens. Well most of us does not have clay ovens at home ..but don't worry naan can be made in over or even in a skillet. I have explained both versions.

Below is the basic recipe for naan and you can dress it up in whatever way you like.

Ingredients

2 cups all purpose flour
1/2 cup luke warm water
2 tbsp oil
2 1/2 tbsp yogurt
1 tsp salt
1 tsp sugar or 1 tsp honey
1 tsp Yeast
1/4 tsp baking soda

Melted butter for brushing the naan
1/4th to 1/2 cup flour for dusting

Method
 Dissolve the sugar in luke warm water. Add the yeast to the sugar water and keep aside for couple of minutes. After couple of minutes you will see foam forming on the top which means the yeast is being activated.

In a bowl mix flour, yogurt, salt, baking soda and oil. Add in the yeast water and knead to a soft dough.

Apply little oil to the edges of another bowl which should be three times larger than the dough itself.

Place the dough in the oiled bowl, cover with a damp cloth and let it rest for 4 to 6 hours in a warm place. By this times the dough should be double in volume.
The dough doubled in volume and see the pores

Knead the dough for 2 or 3 minutes and make into 8 equal parts. 
Dust the rolling  area lightly with dry flour. Take one piece of dough at a time and roll into oval shape.

Before placing the naan onto a baking sheet, apply water to the hands and pat the rolled disc in between the palms.
In Oven
Preheat the oven to 500F.  Then heat the baking sheet or pizza stone in the oven for 15 minutes and then turn to broil.
Place the discs onto baking sheet or pizza stone and bake for 2 or 3 minutes depending on your oven till naan is golden brown color on top.

Take out the naan and brush with butter.

Wait for 2 or 3 minutes before baking next batch of naan and repeat the process.
On a skillet
Heat large heavy skillet over medium-high heat until drop of water evaporates on contact. Place the rolled dough on the skillet (the dough will stick to the skillet do not worry about that).
Cook for 1 to 2 minutes or until large bubbles begin to puff up and bread puffs up slightly. Flip and cook for 1 minute, pressing with spatula to for even browning.
Transfer to serving plate and brush with butter. Repeat the same process for rest of the dough.

The above recipe yields 8 mini naans.

I made simple potato curry to go with these naans today. Naans can be served with pretty much any spicy gravy curry. YUM!!!
Note
Do not forget to apply water to your hands and pat the naan in between the palms.
I used pizza stone in my oven and trust me it is worth it.

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