Normally naan bread is made with yogurt for a tangy rich flavor and a softer crumb. I like dipping my naan bread in my curry or spreading garlic and smart balance buttery-spread on it. Consequently, I think it tastes great without the yogurt. If yogurt is okay for you in your diet, substitute 2 Tablespoons of water for 2 Tablespoons of plain yogurt. If you try it with a dairy-free yogurt, send me a note and let me know if you like it.
My 18-year-old son is a freshman in college, and he likes to make curry and naan bread on Sundays when he has more time and then enjoy the leftovers all week. Yum. My son was so awesome to take pictures and send them to me for his recipe. I love them because they remind me of my college days–using a drinking glass for a rolling pin, and getting by without the fancy kitchen tools. (Although, he gets by without some of the fundamentals too like a vegetable peeler. Once he sent me a picture of a lime he zested. He used a knife to get the very outer layer of the lemon off and then painstakingly minced the lime into tiny little chunks for a key-lime pie. And yes, he is a fantastic cook.) But here I am completely forgetting all about the naan bread.
I’m using his pictures, because it makes me smile to see them. I think you’ll enjoy them too. He is a great cook!
Hand kneaded dough pre-rise and post rise/rest.
Divide the dough into 6 equal balls. Roll them out into a tear-dropped shape. If you don’t have a rolling pin, drinking glasses or sturdy, smooth jars work great.
Flip your baking sheet upside down on the oven rack and preheat oven with the pans in the oven so they are nice and hot.
Naan Bread
Ingredients
Instructions
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Dough
In mixing bowl, combine warm water, yeast, and sugar. Let sit for 10 minutes. Yeast mixture should be bubbly. Add flour, salt, oil, and egg. Mix til it makes a soft dough and then knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in lightly oiled bowl and cover with lightly oiled plastic wrap. Let dough rise in a warm place for about 45 minutes or until doubled.
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Forming and Baking the Dough
Place a heavy baking sheet in the oven. Preheat oven to 450 degrees.
Divide the dough into 6 equal parts and shape into balls. While covering the dough you're not working with, roll out each ball into a teardrop shape with a thickness of 1/4-1/3 inch.
While avoiding getting burned, place the dough onto the hot oven pans and bake for 3-4 minutes (longer if you don't want to grill it, which I never do--I just cook it until it is toasty brown (see picture).
If desired, brush with melted non-dairy butter substitute.
