As I’m sure you all know by now, I LOVE food. Like border line in an unhealthy way. But what you may not have known about me is that Indian food is, by far, my favorite. Yes, french toast and mac and cheese are also my favorites, but Indian food takes the cake.
So why have I never attempted naan bread at home until now? Good question. You know how when you love something so much, you don’t ever want to mess it up? Well, that’s how I feel about Indian food. I love it so much that I would hate to butcher a recipe. But, alas, the time had come when I just had to try it out, so why no put it on the blog?
I will admit that I did end up burning the second batch of naan, but I managed to get two delicious pieces out of it. Next time, I’ll set a timer.
- 1 1/4 cups warm water
- 1 teaspoon active dry yeast
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoons sea salt
- herb infused olive oil ( you can make this yourself!)
In the bowl of a stand mixer, pour in the warm water and sprinkle on the yeast to activate. Let the water and yeast sit for about 5 minutes until the yeast looks creamy.
Add in the flour and mix with a dough hook on medium speed until a ball forms, about 10 minutes. You may need to add in extra flour if the dough is too sticky (1/4 cup should do it).
When the dough is almost done, add in the salt and continue to mix for another 2 minutes. Turn the dough out onto a floured surface and shape into a ball. Spray the bowl with pan spray and place the dough back in. Cover and let sit at room temp until it has doubled in size, 1-2 hours.
Place a pizza stone or sheet pan in your oven and preheat it to 500º. When the dough has doubled, turn it out onto a floured surface and portion it out into 4 smaller balls. Let the dough sit for 10 minutes.
When the oven is ready, roll and stretch the dough out so that it is a flat oblong shape. Place the naan pieces on the hot pizza stone or sheet pan, brush generously with herb olive oil and bake for 7-10 minutes or until golden brown.
*for garlic naan, simply rub the naan pieces with fresh chopped garlic prior to adding the olive oil.