Homemade Naan Bread isn’t just for Indian curries. This week I am going to show you a whole new way to think again about what you can use Naan for. We are going to make: Naan Pizza, an Apple and Chicken Naan sandwich with a Honey Mustard Dressing, and Toasted Naan with Avocado and Hard Boiled Egg. But wait there is more, I saved the best to the last, Strawberries and Chocolate Tahini on Naan. Are you hungry for Naan yet?
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What is Naan?
Naan is a flatbread with leavening that is baked in an oven. It is enjoyed throughout Western Asia, South Asia, indonesia, Myanmar, and the Caribbean. It is used to scoop up food (curries) or folded and stuffed with meat, vegetables, or cheese. Naan is usually cooked in a Tandoor oven. I don’t have a Tandoor oven so I cook the Naan on a preheated thick oven steel in a hot 500 degree oven. A heavy cast iron skillet or pizza stone will also work for baking your homemade naan bread.
How To Make Homemade Naan Bread
Naan is fairly simple to make. However this is not a no knead bread. A stand mixer is preferred, however the dough can also be worked by hand.
The Homemade Naan bread is made it 3 stages.
Stage 1: The Starter
Make the starter or Poolish: The starter is a fairly wet sponge 0r dough made from flour, water, and yeast. Once the starter is mixed up, it needs to rest for at least 4 hours before adding the rest of the ingredients.
Stage 2: The Main Event
Once the starter is bubbly and rested it is time to add the rest of the ingredients. Flour, both all-purpose and either whole wheat or pumpernickel. yogurt, and salt. Now it is time to add the dough hook to your stand mixer and mix on medium for 5 minutes. The dough will be sticky and may cling to the bottom of the bowl. Once the 5 minutes are up, divide the bread into 8 or 12 equal portions. 8 portions will make very large pieces of Naan. I sometimes divide it into 16 portions. Form each portion into a dough ball, Cover and let rest for an hour or overnight in the fridge. The dough for Homemade Naan Bread will keep in the fridge for 2-3 days.
Stage 3: Bake and Eat
Before baking the Homemade Naan Bread, preheat your oven to 500-degrees with the oven steel inside the oven. To make sure the steel is hot, allow an hour to preheat the oven.
Once the oven is hot, stretch a piece of dough out to about 1/4 of an inch thick and bake it directly on the Steel for 2 minutes. Flip over and bake another 1-2 minutes. Brush on some melted butter and serve hot and fresh.
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- Oven Steel
Poolish or Starter
- 2 cups all-purpose flour(240g)
- ¼ tp instant yeast
- 1 cup water(227g)
- 1¾ cup all-purpose flour(210g)
- ½ cup white whole wheat or pumpernickel flour(56g)
- 1½ tsp salt
- 3/4 cup plain yogurt(170g) don't use non-fat. whole milk yogurt is best.
Make the Poolish
- Mix together the flour, water, and yeast for the Poolish
- Cover and let rest for 4 hours. Can also let it rest overnight in the fridge.
Make the naan
- Add the rest of the flour, salt, and yogurt to the Polish.
- Knead in a stand mixer with the dough hook until smooth. About 5 minutes.
- Cover and rest in the refrigerator for an hour or as long as overnight.
- When you are ready to bake the Naan. Preheat an oven steel to 500-degrees. Make sure the steel is hot. I allow an hour in the oven to completely heat the steel.
- Divide the dough into 8 pieces of dough. Stretch each piece out into a round shape about 8-10 inches in diameter and bake on the steel.
- Bake about 2 minutes on each side or until browned. The naan may bubble up a bit. This is normal. Brush with some garlic butter and serve hot.
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