HOMEMADE NAAN

Pillowy soft, addictively chewy, easy-to-make, flatbread, sporting giant, poofy, air pockets, and golden brown, toasty, polka dots.  More please!

I don't know what it is that is so satisfying about making bread.  It just never fails to give me that oomph of pleasure, of indulgent accomplishment.  And then of course the seductive rewards.  Aaaaahh .......food for staying in.

Naan is an Indian style flat bread, that is traditionally cooked in a tandoor clay oven.  Lucky for us we can easily replicate the process by using a hot, cast iron, or good, non-stick skillet.  Cooks up like a charm, every time.

Ingredients and method are simple, and the yogurt in this recipe, adds a whisper of tang.  Bonus!

As if naan needs any help in being sassily addictive, just before cooking, in a hot skillet, each naan is brushed with melted butter, so when you pop the naan out of the pan, it's already plush with buttery goodness.

Not too say it's not groovy to add a little more butter to a hot piece of naan, especially if having, that I-cannot-wait taster, with peanut butter or golden syrup, or crab apple jelly  Ohhhh, I am so easily sidetracked.  Sorry!

Most of the time we have our warm-from-the-pan Naan with Ethereally Smooth Hummus or Avocado Tzatziki or our family fave Tzatziki or Baba Gnanoush.

Needless to say, Naan bread is also good with curries, and soups, or alongside your favorite charcuterie.

Hope you guys enjoy making and partaking of this flatbread that has been known to turn heads, when it enters the room. 

* * * * * * * * * * * * * * * * * * * * *

Thanks, yet again, Half Baked Harvest, for the glorious
inspiration to get making and baking.  Cheers, Tieghan!

* * * * * * * * * * * * * * * * * * * * *

Homemade Naan ~ Makes 8 naans

1/4 cup hot tap water
1 tablespoon sugar
1 scant teaspoon active dry yeast
3/4 cup warm milk
1 cup plain Greek yogurt
4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for brushing

In medium mixing bowl, combine hot water, sugar and yeast.  Stir gently.  Let sit for 10 minutes, or so, until the yeast rises and gets all happy and frothy.

Add the milk, yogurt, flour, baking powder, baking soda and salt.  Mix with a wooden spoon until the dough comes together.  It should be sticky, but will form a soft ball.  Cover bowl with damp towel, or plastic wrap, and let sit in a warm place, for 1 hour. 

Or if not using, right away, store overnight, in fridge.

When ready to cook, divide the dough into 8 equal balls, and using a rolling pin, roll each piece of dough, into an oval shape.  Oval should be about 6-8 inches long, and about 1/4 inch thick.  Repeat this process, with the rest of the dough balls.

Warm a cast iron, or non-stick, skillet over medium-high heat (you want a hot pan).  Brush both sides of the naan, with melted butter.  Place the naan in the hot skillet, cover with a lid, and cook for about 1 minute, until you see bubbles starting to form.   Cool, hey?

Flip and cook for 1-2 minutes on the other side, until large toasted spots appear, on the underside.  Brush with a bit more butter, if desired, sprinkle with a little sea salt and place in a tea towel lined dish.  Repeat with the rest of the naans, and serve up with a smile, or maybe a bit of a buttery, salty, grin.  Best eaten fresh!  Chew on that.