Naan Bread is simple to make at home ~ Yogurt enriches partial whole grain dough which comes together in minutes. Step by step directions for a crispy exterior and a soft chew inside – a bread base for all of your creative toppings.
- ½ cup very warm water
- 1 ¼ teaspoons dry yeast
- 1 teaspoon natural cane sugar
- 1 ½ tablespoons extra virgin olive oil
- ½ teaspoon minced fresh garlic, (optional, but love it)
- 1 teaspoon sea salt
- ⅔ cup whole wheat pastry flour
- 1 ⅓ cups white bread flour
- 4 tablespoons plain greek yogurt
- 1/4 teaspoon baking soda
- 2 tablespoons ghee or extra virgin olive oil
Naan Recipe: (how to top on the bottom)
In a measuring cup, add the very warm water, yeast and sugar. Mix very well with a fork to dissolve. Set aside until foamy and risen, about 10 – 15 minutes.
Meanwhile, in a large bowl, add the oil, garlic and sea salt. Mix to combine. When the yeast is ready, add to the bowl.
Add the yogurt, both flours and the baking soda. Stir with a fork until the dough just comes together.
Put the dough on a cleaned floured surface and knead for 5 minutes until smooth and elastic. This means – a round dough ball with no cracks.
Place the dough into an oiled bowl (I clean the one I made the dough in) – swirl to coat, cover with plastic wrap, and leave to rise in a draft free, warm place for 1 – 1 1/2 hours until doubled in size.
Place the dough on a floured work surface. Cut into 6 equal pie size portions. Shape each portion into rounds, leave to rest on a large plate, tossed with flour (see blog photo).
When ready to cook: heat a seasoned cast iron skillet, brushed with a small amount of neutral oil, to medium – high heat.
To make Naan Bread:
Flour a work surface (just a little bit) and roll 2 pieces of dough into a thin oval 4″ X 8″.
When the pan is hot, sprinkle a little water on top of the dough, (keeps it crispy) and add the 2 doughs to the pan – watered side down.
Take a look after 1 minute, should start to bubble all over (gorgeous!) and just darken on the bottom. If too dark, reduce the heat a bit. Turn over with tongs, reduce heat to medium-low and cook the second side until lightly browned and not yet cooked through. Do not over cook, should be a little soft and chewy inside. Remove to a rimmed baking sheet.
Roll remaining dough when the first batch cooks (for more pizzas), or place well floured balls in a ziplock bag in the refrigerator until the next day (bring to room temperature before cooking.) These also freeze beautifully.
Brush the Naan immediately with ghee or extra virgin olive oil and sprinkle with sea salt.
To make Naan Bread “Pizza” with Tomatoes, Goat Cheese and Garden Herbs: (to top 2 Naan Pizzas)
Cut Heirloom Tomatoes into 1/3″ slices. Cover each dough. (I used about 12 slices per pie.)
Top with pieces of Goat Cheese all over. (About 2/3 cup will do.)
Add some fresh cut Herbs; Small Basil Leaves, Marjoram, Oregano or (and) Thyme.
The Naan Pizzas can be set aside, and cooked with toppings later, up to 2 hours or refrigerate.
When ready to eat, place in a warm 350 degree oven until cheese melts, and the Naan is bubbly, about 5 -10 minutes.
Cut each into 5 slices and enjoy!
This recipe may not be reproduced without the permission of its author, Karen Sheer
2 Naan pizzas makes 10 slices total, 5 slices each.