Naan - With Annie's Help!

naan hummus salad 400

My friend Annie made Naan for us during our recent stay at the Treehouse. We broke our warm Naan into pieces, dipped it into Linda’s fresh Hummus,  and shared a homemade dinner away from home. It was wonderful! Last week I shared Linda’s Hummus recipe. This week – –  it’s Annie’s Naan.

Naan – With Annie’s Help

1 tsp. active, dry yeast – I used one package – yes, I know it says 1 tsp and a packet is 21/4 tsp – but that is what Annie told me she  used so I listened to her not the original recipe! I think 1-2 tsp would be acceptable.
1 tablespoon sugar
2 c. all-purpose flour or 2 c. whole wheat flour
1 teaspoon salt
1/8 teaspoon baking powder
2-3 tablespoons yogurt – I used plain Greek yogurt
2 tablespoons olive oil
Butter for spreading on the finished Naan
Salt for sprinkling on the finished Naan

Mix the yeast, 1 teaspoon sugar, and 3/4 c. warm water. Mix well to dissolve the yeast, cover and allow to rest for 10 minutes. The sugar will feed the yeast and the mixture will bubble up.

Meanwhile: Mix the 2 c. flour, 1 tablespoon sugar, 1 teaspoon salt, and 1/8 teaspoon baking powder.

When the yeast mixture has set for 10 minutes and bubbled up, add the yogurt and olive and mix carefully.

Add the yeast mixture to the flour mixture and mix well,  I use a wooden spoon to mix everything together. When the wet and dry ingredients start to stick together, dump everything onto on a board/counter and knead it into a blended ball. Don’t over knead the dough, you just want it to be smooth throughout and hold together in a neat ball.

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Put the dough into a bowl, cover it with plastic wrap, and allow it to rise in a warm place until double – about an hour. I leave my dough on the board and put my bread crock over it to keep it warm.

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When dough has doubled in size, in about an hour, divide the dough into six equal pieces and shape each piece into a small ball. Allow the balls to rest 3-4 minutes.  On a lightly floured board, roll out each ball about 8 inches round and 1/2 inch thick.

Heat an ungreased cast iron skillet over high heat. When a drop of water “skids” across the skillet bottom the pan is ready. Wet your hands with cool water and pick up a rolled out piece of dough. Lightly pass the dough back and forth between your hands to distribute moisture lightly over the dough then put the dough into the hot skillet. Cook it for 1 minute.

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If your skillet is hot enough the dough will begin to bubble up on the bottom. After one minute use a spatula to flip the dough over. Put a lid on the pan and cook the dough at least 1 minute on the second side –  until the surface is dotted with browned areas and the dough does not glisten with moisture.  You can see by my picture that I am not very concerned about a perfect shape. After all, these are homemade!

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Remove the Naan to a rack to dry. I stacked mine thinking they would stay warm but, because they were warm, they steamed and turned a bit mushy – you want the surface to dry and cool a bit for the best texture. Spread Naan with soft butter, sprinkle it with kosher salt, and serve it. I first tasted warm Naan dipped in homemade Hummus and was taken by surprise. Such a humble bread – such a fabulous taste. I think Naan tastes best a bit on the crispy side so if it gets limp it helps to put it into a 250° oven for about 5 minutes and it will crisp up nicely.

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I want to try Naan folded around chicken or tuna or egg salad. Or . . . maybe with a sharp cheese for a picnic. Or . . . with a cup of mint tea and fresh fruit. Or . . . spread with a bit of homemade wild grape jelly.  Or . . . maybe add some garlic or sauteed onion to the dough? Someone make me stop!

Hey from the farm,
Fran       The Country Cousin

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1 comment to Naan – With Annie’s Help!

  • Debbie Venus-Fenrich

    I recently found a recipe for whole wheat tortilla’s and they are made very close to this. I love them and this looks very good as well. I will give them a try! Love the simple foods! Thanks for sharing Fran!

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