Indian Naan Bread
A South Asian bread made with flour, butter and mixed seeds, baked in the oven.
25 min · Serves 6 · Medium
Ingredients
Optional topings
Method
Start cooking mode- Prep 15 min · Cook 10 min · 25 min total
- medium
- 1
Combine yeast and sugar in small bowl. Add water and stir well and let rest until foamy, about 5 minutes.
- 2
Stire together the flour and salt in a large bowl. Make a well in the center of the flour and pour in the mixture and butter.
- 3
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
- 4
Transfer dough to flightly floured board and knead for 3 minutes. Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
- 5
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
- 6
Preheat oven and griddle (or baking stone) to 400 degrees F. Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
- 7
Using a lightly floured rolling pin, gently roll each portion dough into a circle. 5-6 inches in diameter.
- 8
Optional: Brush tops with melted butter and sprinkle with seeds. Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
- 9
Bake until light golden brown and puffed, 8 - 10 minutes. Remove bread and bake remaining rounds. Serve bread hot or warm.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
