Jan 9, 2012
I love Indian food, but it's super spicy. Surprisingly spicy. To cut the spice, you eat naan. It's a soft, bubbly, flat bread that is delicious with spicy Indian eggplant or simply on its own.
This is a pretty easy bread to make, but offers so many variations. I made this naan and tried all sorts of different toppings on it. No matter what toppings you choose, definitely eat it warm...it's so much better when it's warm and soft.
The picture above is naan that I buttered and put finely diced fresh garlic on. I baked it in a 350 degree oven for about 5 minutes, until the garlic started to soften. Then, I added some chopped fresh cilantro. It tastes just like Trader Joe's garlic naan. Love that stuff!!
Other variations I've tried were buttered with rosemary and thyme. And, I tried the dessert version of butter, cinnamon, and sugar. All were excellent. Play with toppings to find something you love.
Recipe from Budget Bytes
-1 packet dry active yeast (2 tsp)
-1 tsp sugar
-1/2 c warm water
-2 1/2-3 c flour
-1/2 tsp salt
-1/4 c vegetable oil
-1/3 c plain nonfat greek yogurt
Combine yeast, sugar and warm water in a small bowl. Stir to dissolve the yeast and let the yeast sit for a couple minutes, until bubbly. Once bubbly, add the oil, yogurt and egg, combining well. In a medium-sized bowl, combine 1 c flour with the salt. Add the wet ingredients to the dry and stir until combined. Add flour (1/2 c at a time) until you can't stir the flour in with a spoon (about 1-1.5 cups). Turn the dough onto a floured surface and knead it for 3 minutes, adding flour as necessary. The dough should be soft but not sticky. Cover the dough and let it rise to double (45 mins to an hour).
After rising, flatten the dough and cut it into 8 pieces. Shape each piece into a ball. Heat a lightly greased skillet over medium heat. Roll a ball out until about 6" in diameter. Put the dough on the skillet to cook until bubbles start to form. Flip dough over and cook the other side until golden brown. Serve warm.