Last week, I shared a recipe for The Easiest Bread You’ll Ever Make.
Not only does that recipe create simple round loaves and baguettes, but it lends itself well to one of my family’s favorites – Naan bread.
I serve this often as a side with soup recipes like my Creamy Vegetable Soup.
It can be left plain or seasoned with spices like garlic or Italian Seasoning. I usually add the spices that compliment the main dish I am serving. That being said, it is perfect when left plain and smothered in lots of soft butter.
However you choose to enjoy it, be sure to give this one a try!
Follow the directions for my recipe: The Easiest Bread You’ll Ever Make.
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When you are ready to make your Naan bread, pull your dough container from the refrigerator.
Rather than dusting the dough with flour like I do for loaves, for Naan I lightly oil my hands with olive oil or butter and pull off a golf ball sized piece of dough. If you would like to add spices, add them now and massage the dough to evenly distribute the flavor.
I shape it with my hands until it forms a disc slightly larger than the palm of my hand. I get it pretty thin because it does rise as it is cooking in the skillet. If you prefer, you can always use a rolling pin.
Continue shaping until you have reached the desired number. I usually make 1 or 2 per person.
Allow the Naan bread to rest on the counter while you bring you heat your skillet to med-high heat.
When your skillet is hot, add olive oil or butter to the pan to prevent the Naan from sticking. Allowing your skillet to get hot before adding the butter or oil prevents the bread from soaking it up. I usually use butter because I like the flavor. I prefer to use a cast iron skillet but any will work.
Once the oil or butter in your skillet is hot, (you can test this by carefully splashing a drop of water in your pan. If it sizzles and evaporates immediately, you know your pan is hot), carefully place your Naan dough in the pan. I can usually cook 2 or 3 at a time depending on the size of the pan I am using.
Cook your Naan bread for 3-4 minutes, check for doneness, and flip with tongs or a spatula to cook on the other side. Your Naan should look nice and brown on the outside. To make sure that it is cooked all the way though, test the Naan by pressing in the center with your finger. It should feel firm and not squishy.
Naan is delicious as a side dish, with hummus, or even made into mini pizzas. Next week, I will share my tips on using this recipe to make a delicious pizza dough.
Naan bread can be frozen after you have allowed it to cool. Simply defrost at room temperature, in the refrigerator, or in the oven.
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