A traditional variation of the original, Naan is a flat Indian teardrop shaped bread; it is delicious served as a side, or on its own!
For the ingredients, you will need:
- 2½ cups unbleached flour
- 1 teaspoon sea salt
- 1 teaspoon of dried yeast
- 4 tablespoons of plain organic Greek yogurt
- 1 tablespoon of melted butter or ghee
- 3 cloves garlic, finely chopped
- 1 tablespoon of fresh cilantro (coriander)
- 2 teaspoons of organic honey
- 2 – 3 tablespoons of melted butter or ghee, for brushing
First begin by sifting the flour and salt together in a large bowl. In a smaller bowl, you are going to cream the yeast with the yogurt, and set aside.
Add the yeast mixture into the flour with the melted butter, add the garlic, and cilantro; stir into a soft, pliable dough.
On a lightly floured surface knead the dough for about ten minutes until elastic. Place in a lightly greased bowl, and then cover with a towel, or plastic wrap. Let rise in a warm place until dough has doubled in bulk (approximately 30-45 minutes).
Pre-heat oven to its highest setting (450°F – 500°F), and place a baking sheet in the oven to heat.
Divide the dough into 3, or 5 pieces (depending on desired size), and form into balls. Roll out balls into round or the traditional teardrop shape.
Place the naan on the heated baking sheets, and bake for 3-5 minutes, or until puffy.
You can set the naan aside to cool while preparing the main entrée; heat under the oven broiler until golden brown, just before serving.
A few variations:
For honey naan, you can simply leave out the garlic and coriander, and add another 2 teaspoons of honey to increase sweetness.
For orange & coriander naan, simply substitute 1 tablespoon of orange peel in place of the garlic.
For plain naan, simply leave out the garlic and coriander.
Hope you enjoy this delicious recipe, and as always… stay beautiful!