Naan, Indian bread
If there is an easy, quick and grateful bread to make that is naan bread, a variety of flat Indian bread made with very little yeast and cooked in a frying pan. They will be ready the same morning we make the dough and enjoy it at midday freshly made. Of the two types of flat breads we can find there is a difference between both and is the addition of yeast.
This variety of flat bread if it is made with a small amount that gives sponginess and volume to the final result. On the other hand we can find other types of unleavened flat bread which are totally absent from spongyness. Like lavash or laccha paratha (only available in Spanish)
We agree that it is not comparable to a sourdough bread, but it is also true that this variety of bread intended for other uses and that is enjoyed accompanying many elaborations, whether traditional Indian cuisine or others to our taste. And we must recognize that there is nothing better to dip in sauces than a freshly baked naan bread. Everything has its moment and I am sure that this variety of bread has captivated you on more than one occasion.
To cook it we will not need an oven, a point that you will surely appreciate on these hot days we are having (or maybe not if you live in other place far from Spain). We will only need a good frying pan, if it is cast iron skillet better, and a maximum of two minutes to cook each one. Do you want to make the right now? I know, you can not stand another minute, I’ll finish soon.
In the list of ingredients I have seen that I need ghee or clarified butter …
Do not worry, in the link I explain how to make it at home, it is very simple. It will take little time and the nutty flavor that will bring our naan bread will be extraordinary. In case you have no time or do not want to make it, you can use melted butter instead. Then we will let some garlic infuse to give a little taste.
And if I want to elaborate it in a vegan format?
In that case you can use olive oil instead of butter and coconut milk (canned, the most dense variety) to replace the Greek yogurt. You can skip the honey and do not add any sweetener or use coconut sugar or another that you like more.
To finish you can sprinkle some chopped cilantro if you wish, plus everything you want to add 😉
- 15,8 oz (450 g) plain/AP flour
- 7,5 oz (215 g) water
- 0,05 oz (1,5 g) dry yeast
- 2,6 oz (75 g) unsweetened Greek yogurt
- 0,7 oz (20 g) honey
- 0,35 oz (10 g) salt
- 2 oz (55 g) de clarified butter o ghee + 2 chopped garlic cloves
Make naan dough.
- In the Kitchen Aid bowl, or the dough mixer with which you work, add the flour along with the water, Greek yogurt, dry yeast and salt. Start to knead, in low speed, until obtaining a homogeneous dough.
- Add the honey and knead again. We must get a smooth texture and developed dough. This step can take us about 10 minutes.
- Grease a hermetic container or a bowl and place the dough inside. Cover and let rise until doubled its volume, in my case were 3 hours at 84,2ºF.
While the dough is proofing, prepare the ghee flavored with garlic.
- Make the clarified butter as I show in this post (only available in Spanish). If you do not want to make it, you can use melted butter instead.
- Once we have it ready, add the chopped garlic and let it infusion until needed.
- Just before using it, drain to remove the garlic.
Preshape and shape naan bread.
- Transfer the dough on a lightly sprinkled with flour work surface and divide the dough into 8 portions of 3,35 oz (60 g) each.
- Preshape, cover and let rest for 15 minutes.
- After the rest time, stretch the pieces. Stretch one piece while we cook the one we have stretched.
- Heat a cast iron skillet pan over medium-high heat and let it take temperature, but not smoking.
- Flatten slightly with the palm of the hand and proceed to stretch with a roller. We can give it round or oval shape, this is what I leave to your choice.
- We must stretch them to a thin thickness, about 0,11 inches. Brush with the flavored ghee and place on the pan with the brushstroke side upside down.
- Then brush the other side with ghee.
- Cook for about 1 minute. You will notice that the surface is covered with bubbles.
- Flip and cook for 30-60 more seconds. Watch the bread is not toasted excessively.
- Remove from the cast iron, place on a separate plate and cover with a cotton cloth.
- Cook the remaining naan breads.
- As we take the naan bread out of the pan, we will place it on the other breads to keep the heat better.
NOTE: Keep the breads covered with a cotton cloth until they are served to prevent them from drying out, but consume them on the same day that you have made them.
This naan bread or flatbread is a frightening vice, although surely you already know it … You start with one, you continue for another and in the end you lose the count of all that you have eaten while you are accompanying with other things or dipping in sauces . Besides it is a bread that can make unexpectedly since it takes a short time to make and its taste is extraordinary.
At this time of year it can be used to serve both lunches and dinners, for example accompanied with a baba ganoush (only available in Spanish). Soon I will leave you a suggestion of presentation with them 😉