Naan is a thick flat indian bread, which is cooked in a tandoor. Tandoor is a clay oven used in cooking and baking, this commonly used in South and middle eastern Asian countries. The heat for tandoor is traditionally generated by a charcoal fire or wood fire, inside the tandoor itself and the food is cooked exposing to live-fire. It really gives a wonderful and rustic smell to the food.
Naan is typically made by mixing all-purpose flour with salt, yeast culture and yogurt to make a smooth, elastic dough. Every Indian restaurants serves this flat bread with different exotic side dishes.
I wanted to make naan at home since long, but some or the other way it didn’t happen. So, when I saw this posting at Soma’s blog, I couldn’t resist any further.. Hence decided to make some naan for ourselves.
- 2 cups all-purpose flour
- 1/2 warm water
- 1 teaspoon dry active yeast
- 1 teaspoon honey
- 3/4 teaspoon salt
- 2 tablespoon olive oil
- 5 1/2 tablespoon thick yogurt
- Mix active dry yeast and honey in lukewarm water and let it sit for 5-7 minutes or until the mixture becomes frothy.
- Add salt and baking soda to the flour and mix well. Add the oil and yogurt to the flour and combine everything together.After incorporating the ingredients you will have a crumbly dough.
- Now slowly add the water/yeast mixture and knead the dough until it is smooth and soft. Coat a big bowl with olive oil, drop in the dough, and turn it to oil it all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
- Punch down the risen dough and knead briefly. Gently press and stretch it into an evenly flat round and divide the dough into 5 equal triangles.
- Brush the top slightly with oil and keep aside to rise once again.
- When you ready to serve, heat a heavy bottom flat pan over high heat.Roll each slice in triangle-shaped bread and brush one side with water and place the water side down on to the skillet.
- Cover with a lid immediately. You will see the top of the naan bubbling because of the steam getting gathering inside. After a minute or so, flip naan to other side and let it cook for few seconds and then with help of tongs expose the side to direct flame and cook for half a second or so or until you get some desired burned flames marks.
- Brush butter on the naan and sprinkle some nigella seeds and finely chopped cilantro leaves on top. Keep it in a foil lined with kitchen towel. Cover the foil and follow the same method to complete the rest of the slices.
- Serve hot with dish of your choice. Enjoy!!