Recipe Background
Homemade Naan Bread: Soft, skillet-cooked, and perfect for new beginnings.
The first time I made naan was during my brief stint living in a tiny apartment in San Francisco. It all began one chilly evening after moving in, when I discovered that the nearby grocery store had run out of my usual bread. Faced with a half-stocked pantry, I scoured my shelves and found a bag of all-purpose flour and a small jar of active dry yeast hiding in the back. With my new stand mixer gathering dust, it felt like a sign. I poured the yeast into warm water, watching it bloom, all while thinking about the bustling life I had just entered. In went the milk and yogurt, both warmed to temper the chilly air, a little reminder of the creamy richness I had always loved in bread.
As the dough came together, I couldn't help but notice its surprisingly soft texture, like the comforting feeling of a new home, slowly becoming familiar. My chef-y tip: allow the dough to rest well covered for a bit longer than the recipe suggests if your space is drafty, as mine was. Rolling each piece into a teardrop shape not only showcased my amateur skills but added to the joy of creating something new, something uniquely mine. Cooking them over a hot cast iron skillet was a real game-changer, imparting an authentic char. I delighted in the savory aroma filling my little space, making it truly feel like home.
In those moments, I discovered that sometimes it takes running out of the usual and stepping into the unknown to create something delightful. Homemade naan became a symbol of adaptability and cozy evenings, imprinted with the character of new beginnings and brave cooking experiments.
Ingredients
- 3 tablespoons water warm
- 1 1/2 teaspoon active dry yeast
- 1 tablespoon plus 1/4 teaspoon granulated sugar divided
- 1/2 cup whole milk warmed
- 1/3 cup plain yogurt room temperature
- 2 tablespoons olive oil
- 1 large egg yolk
- 1 teaspoon salt
- 2 1/4 cups unbleached all-purpose flour spoon and leveled, divided
Directions
- In the bowl of an electric stand mixer beat the warm water, yeast, and 1/4 teaspoon of the sugar.
- Let the mixture rest until it becomes frothy, about 5-10 minutes.
- Switch the stand mixer to the paddle attachment.
- Add in the milk, yogurt, olive oil, egg yolk, remaining 1 tablespoon of the sugar, and the salt.
- Stir in about 2/3 of the flour and mix to combine.
- Switch the stand mixer to the hook attachment.
- Mix in the remaining 1/3 of the flour.
- Allow the stand mixer to knead the dough on low speed until the dough pulls away from the sides and is slightly sticky.
- Add a few extra tablespoons of flour as needed.
- Lightly oil a large mixing bowl.
- Transfer the dough contents to the prepared bowl.
- Cover the bowl with plastic wrap or aluminum foil and allow the dough to rest and rise until it has doubled in volume, about 1 hour 30 minutes-2 hours.
- Gently punch the dough down.
- Divide the dough into 6 equal portions.
- Round out the edges of each dough portion.
- Keep the dough portions covered with greased plastic wrap.
- Heat a cast-iron skillet over medium-high heat on the stovetop.
- Working one piece of dough at a time, on a lightly floured surface, shape each piece of dough into a flattened teardrop shape. Dip your fingers into water, if needed.
- Spritz the tops of the dough with a bit of water or cooking oil.
- Place the dough moist side down on the hot cast-iron skillet.
- Cook until golden brown spots appear on each side, about 30 seconds per side.
- Repeat with the remaining naan, reducing the temperature of the skillet if the naan is browning too quickly.
- Serve warm.
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