I realize that naan is pronounced "non" rather than "nan", but naantastic just makes me feel good to write, so there you go. If you're mad at me for that, hopefully you'll get over it by the time you stuff some of this homemade naan in your greedy little gullet.
In India, naan is a staple: the word itself translates as “bread”. Like its cousin lavash, it's often in a clay oven, which gives it a crispy exterior but fluffy inside. The light and crisp combined with a slightly charred flavor make it an inimitable carbohydrate experience.
This stuff is tasty, so it should be a staple way in way more places than just India. Starting in your kitchen!
This naan is super easy to make, and super delicious to eat. It's fluffy but crispy at the same time (yes, I am using my words here) and full of flavor thanks to the rosemary olive oil I used to cook it to golden perfection. I made mine with half whole wheat flour, because I love the flavor, and you know, for health. I love it served simply, with cheese or hummus, because I haven't gotten as far as creating my own Indian cuisine at home quite yet.
Makes 16 approximately 6-inch portions - printable version here
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon honey
- 1/2 teaspoon active dry yeast
- 1 cup milk (dairy free alternatives fine)
- 1 cup) plain full-fat or 2% milk yogurt (nondairy yogurt is fine too, just watch out for flavors/sugar)
- Olive oil, for brushing/greasing the pan (I used rosemary-infused olive oil)
- Combine the flours, baking soda, baking powder, and yeast in a large mixing bowl with a whisk.
- In a separate medium bowl, combine the honey, milk, and yogurt, giving a stir to incorporate. Pour the wet mixture into the bowl of dry ingredients. Stir with a wooden spoon until combined, then knead dough with slightly wet hands (to discourage sticking) until the dough is smooth. Place the dough in a well-oiled bowl, cover with a damp towel, and let rise for about an hour, or until doubled in size.
- When the dough is ready, gently deflate and turn out onto a well-floured surface. Divide into 16 equal portions.
- Roll each piece out into a thin oval approximately 6 inches long, 3-4 inches wide, and 1/8 inch thick.
- Heat a medium/large skillet on medium-high heat. Brush either the pan or the bread with olive oil.
- Let cook for around 1 minute, or until dough puffs and bubbles form on top. I sprinkled salt on top while the first side cooked, because I love salt. Check an edge; it should look golden, with some darker spots. Flip and let the second side cook until it is crisped to your liking. Repeat with the remaining portions of dough. As you remove them from heat, stack them nestled in a clean kitchen towel to keep them soft.
- Store in an airtight container at room temperature for 3-5 days, or freeze for up to 1 month.