Homemade Naan Recipe – Indian Flatbread Recipe

It’s been exciting times for Laura from Little House Big Alaska. I’ve been participating in her fun Facebook challenge, the Great British Bake Off Bake Along and sharing my bakes here on the blog. Well! She was interviewed by the BBC about the group! You can read the article HERE. It is exciting times for the group as it has expanded greatly since so many people have read about it.

Last week’s challenge was Naan. If there is one thing I love to bake it’s bread so I was happy about trying to make a new one. Having never tasted naan or seen it in person this was going to be a real challenge for me. I have made flat breads before such as when I made batbout, a kind of Moroccan pita bread. The main difference between the two was that naan does not use yeast. All credit for this recipe goes to a combination of Laura from Big House Little Alaska and Paul Hollywood. She took his British recipe and worked through it to get proper American weights and measures. Now I did make some substitutions that I noted them below.

Homemade Naan Recipe

Makes 8 flatbreads

• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup milk 2 Tablespoon removed
• 1/4 cup sour cream (original recipe used yogurt)
• 1 egg
• pinch Sugar
• 1/4 cup ghee or use melted butter
• 1 TBSP garlic powder (original recipe used 4 minced garlic cloves)
• 2 TBSP chopped parsley (original recipe used cilantro)

How Were The Homemade Naan?

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Naan Recipe – Homemade Flatbread

• Author: Laura from Little House, Big Alaska and Paul Hollywood
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 8 1x
• Category: Bread
• Method: Stove Top
• Cuisine: Indian

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Description

A slightly chewy flatbread perfect for dipping or as a base for pizza

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Scale 1x2x3x

Ingredients

• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup milk 2 Tablespoon removed
• 1/4 cup sour cream (original recipe used yogurt)
• 1 egg
• pinch Sugar
• 1/4 cup ghee or use melted butter
• 1 TBSP garlic powder (original recipe used 4 minced garlic cloves)
• 2 TBSP chopped parsley (original recipe used cilantro)

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Instructions

• mix the dry ingredients together and make a well in the center
• mix the milk, sour cream, egg and sugar together
• pour in the flour mixture and lightly stir until it comes together as a loose dough
• turn it out on a lightly floured counter and knead 5 minutes
• cover for 30 mintues
• when you’re ready to cook them use any of these pans: Baking Sheet in the oven: broil on high, adjust baking sheet about 8 inches down Electric Griddle: set it on high Cast Iron Double Burner griddle: set it over two burners on the stove top, set burners to med/high Any of these methods require you to flip the naan to cook both sides
• divide the dough in 8 pieces
• on a lightly floured surface roll each piece out in a teardrop shape about 8 inches long and 6 inches wide at the widest
• cook 1 or 2 at a time on your prefered pan, flip once one side is bubbling and cooked, 1-2 minutes, flip and cook the other side for about 1 minute
• remove from the pan, brush with ghee or butter, repeat with remaining dough
• once they’re done sprinkle with chopped cilantro and serve hot
• you can also reheat these if you have any leftovers

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Notes

The naan are best served warm and I found them best on the first day so if you are not going to eat them all I would suggest freezing the ones you don’t eat. They will thaw quickly as you heat them up.

I have also learned that the naan make an excellent base for personal pizzas. Just top with sauce, cheese and whatever else you like to enjoy with your pizza.

Prep time includes 30 minutes of rest time

Keywords: flatbread, naan