Naan Recipe

By Jackson Eflin, Marketing Coordinator

I love baking – breads, cookies, pies, you name it I’ve had it in my oven. For National Baking Day I figured I’d share one of my favorite recipes for Naan. It’s a great recipe to have around because naan is easy, simple, and versatile. Being able to put in any kind of filling means you get a lot of variety, and since this recipe makes 6 naans, you might be able to make a few different meals with it.

Ingredients

½ cup warm water
2 tsp yeast
1 tsp sugar

3 tbs olive oil
½ tsp salt
1 egg
¼ cup Greek yogurt
2 cups flour

Optional: Cumin, Garlic, Oregano

Butter, for frying

The Recipe

Combine water, yeast, and sugar. Set aside to prove for 5 minutes.

Combine olive oil, salt, egg, Greek yogurt, and flour.

Optional: Add a smidge of cumin, a dash of garlic, and/or a gleeful scoop of oregano. 

Once the yeast mixture is foaming, combine the two and stir, then knead for 5-8 minutes on a clean counter with a bit of olive oil. Wrap in plastic and leave somewhere warm to rise for an hour, or until doubled in size.

Melt a bit of butter in a medium-hot skillet. Divide dough into six equal portions and roll out very flat, then lay gently into the skillet. Flip when large bubbles form, then dish up after about a minute of cooking. You want both sides to be flecked golden brown, not black.

Add whatever fillings you like and serve warm, or put in a gallon Ziploc bag in the fridge. Eat within three days time.

Ingredients

¼ cup warm water
1 tsp yeast
2 tsp sugar

3 tbs olive oil
½ tsp salt
1 egg
¼ cup Greek yogurt
2 cups flour

Optional: Cumin, Garlic, Oregano

Butter, for frying

The Recipe

Combine water, yeast, and sugar. Set aside to prove for 5 minutes.

Combine olive oil, salt, egg, Greek yogurt, and flour.

Optional: Add a smidge of cumin, a dash of garlic, and/or a gleeful scoop of oregano. 

Once the yeast mixture is foaming, combine the two and stir, then knead for 5-8 minutes on a clean counter with a bit of olive oil. Wrap in plastic and leave somewhere warm to rise for an hour, or until doubled in size.

Melt a bit of butter in a medium-hot skillet. Divide dough into six equal portions and roll out very flat, then lay gently into the skillet. Flip when large bubbles form, then dish up after about a minute of cooking. You want both sides to be flecked golden brown, not black.

Add whatever fillings you like and serve warm, or put in a gallon Ziploc bag in the fridge. Eat within three days time.

Filling Suggestions

If you’re looking for something sweet that the kids might have fun with, try a Naan Pizza with Peaches, Basil, and Fresh Mozzarella. If you’re looking for something a little out of the ordinary, try  White Fish Tacos with Coleslaw! Naan also works for dipping in sour cream and onion dip, salsa, queso, and more.

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