Homemade Naan Recipe – Indian Flatbread Recipe

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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.

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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)

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  • 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 (this is what I did) Any of these methods require you to flip the naan to cook both sides
  • divide the dough in 8 pieces
    homemade naan recipe, naan, homemade naan, flatbread
  • on a lightly floured surface roll each piece out in a teardrop shape about 8 inches long and 6 inches wide at the widest
    homemade naan recipe, naan, homemade naan, flatbread
  • cook 1 or 2 at a time on your preferred 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
    homemade naan recipe, naan, flatbread
  • once they’re done sprinkle with chopped cilantro and serve hot
  • you can also reheat these if you have any leftovers
Cook’s Note: IF YOU ARE GOING TO USE YOUR CAST IRON GRIDDLE BE SURE YOU FAN IS ON. TRUST ME. I now know my smoke detectors are in working order.

How Were The Homemade Naan?

I really liked the naan. Now I have no idea if they tasted like well, naan since I have never had it before but whatever I made was pretty yummy. The bread was slightly chewy with a buttery, garlicky flavor. The griddle gave them a slightly charred flavor, erm smoke detectors notwithstanding. I am glad I now have a new bread in my repertoire.

Questions? Comments? Leave them HERE

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