I appreciate making locally developed bread, and obviously my whole family venerates eating it. I’d had naan at bistros beforehand, and I don’t have the foggiest thought why I held up this long to attempt it at home. This Naan Recipe is so direct, in this way tasty!
Naan bread is for the most part given Indian dishes like curry, yet, believe it or not, I made it toward the night and my youngsters ate it for an after school snack. I scored some genuine mother centers, in light of the fact that they were, by and large, energized when they walked around from the infection to find hot specially crafted bread stopping!
This natively constructed Naan Bread is delicate, chewy, and basically delightful. You will have a hard time believing that it is so natural to make and will need it as a side to each supper.
Ingredients
- 1/2 cup warm water
- 2 tsp instant yeast
- 1 tsp sugar
- 3 Tbsp olive oil
- 1/4 cup plain yogurt
- 1 egg
- 1/2 tsp salt
- 2 1/2-3 cups all purpose flour
- 2 Tbsp melted butter
- 2 tsp garlic, minced (optional)
Instructions
Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
Preheat a skillet to medium heat.
Cut dough into eight pieces. On a floured surface, roll out each piece into a 6″ circle.
Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.
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