7/26/2014

Indian Naan Bread

Easy Indian Naan Bread

Prep time

Cook time

Total time

3 hours

10 m ins

3 hours 10 m ins

Author: The Wanderlust Kitchen

Serves: 12 pieces

Ingredients
3 to 4 c. all-purpose flour
1 tsp. salt
tsp. instant yeast
1 c. milk
c. plain Greek yogurt
1 tsp. sugar
tsp. ground cardamom
tsp. ground turmeric
4 Tbsp. melted Ghee or butter

Instructions
1. Pour the milk into a liquid measuring cup, whisk in the Greek yogurt, and heat in the microwave until
warm to the touch (about 110 degrees F). Pour the warm milk into a large bowl or the bowl of an
electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric, and 2 cups of the flour.
2. Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding flour
gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be
sticky). Knead the dough using the dough attachment on your stand mixer, or by hand until it is
smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
3. Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for
about 2 hours.
4. After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal
pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won't have too
much trouble forming it into balls.
5. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your
oven to 500 degrees Fahrenheit and place a pizza stone or large cast iron pan on the bottom rack of
the oven.
6. Once the dough has rested for a half hour, one by one, roll each piece into a circle about 6 inches
wide. Open up the oven and lay the circle of dough on the hot pizza stone. Spritz the top of the dough
with a little water or olive oil. Close the oven and bake the naan for about 2-3 minutes, until it is
lightly puffed and brown spots begin to appear on the bottom. Turn the naan using tongs and return
to oven for another 2 minutes or so.
7. Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or
melted butter. Stack the hot naan on top of each other as it comes out of the oven to hep keep the
pieces warm.
R e cipe by The W ande rlust Kitche n at http://the wande rlustk itche n.com /2013/10/14/indian-naan-bre ad/

http://thewanderlustkitchen.com/easyrecipe-print/1423-0/

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