Very Simple Homemade Naan Bread

Ah, the taste of good homemade bread! Bread lovers appreciate all types of this fluffy dough cooked in all manners, whether it's crusty bread, baguette, loaf, or even naan bread!

An Indian specialty, this bread is traditionally cooked in a tandoor oven. In the absence of such an oven, you can make this recipe in a pan. 

The recipe takes about 1 hour 25 minutes and yields 12 servings, with approximately 219 calories per serving.
 

Ingredients

Dough

• 2 teaspoons (10 ml) of active dry yeast
• 1 teaspoon (5 ml) of sugar
• 1/2 cup (125 ml) of warm water
• 1/4 cup (65 ml) of vegetable oil
• 1 large egg 
• 1/4 cup (65 ml) of plain yogurt
• 2 1/2 cups (287.5 g) of all-purpose flour
• 1/2 teaspoon (2.5 ml) of salt

Cooking and Topping

• 12 teaspoons (60 ml) of olive oil, divided
• 4 tablespoons (60 ml) of melted butter
• 2 tablespoons (30 ml) of chopped parsley

Preparation

Preheat the oven to 200°F (95°C).

In a bowl, mix the yeast, sugar, and water. 

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Mix lightly, then let rest for about 5 to 10 minutes or until the yeast dissolves and starts to foam.

In the same bowl, add the oil, yogurt, egg, and whisk well. Set aside.

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In a stand mixer's bowl, combine the flour with the salt. 

Then add the yeast mixture and mix for a few minutes, until all ingredients are well incorporated. If the dough is still too wet, add a bit more flour, starting with one tablespoon at a time. The dough should not be sticky.

Place the dough in an oiled bowl and cover the bowl with a clean cloth. 

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Turn off the oven, place the bowl inside, and let the dough rise for about 30 minutes to 1 hour (or until it has doubled in size).

Then cut the dough into 12 equal pieces and shape each piece into a small ball.

Heat a large cast-iron skillet over medium-high heat and add about 1 teaspoon of olive oil. 

Using a rolling pin, flatten one ball at a time until it reaches about 1/3 inch thick and approximately 5 inches in diameter. 

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Add the flattened dough piece to the hot skillet and cook for about 1 minute. The skillet should be very hot, causing bubbles to form as the dough cooks on the first side. 

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Flip the dough and cook on the other side until golden brown.

Repeat with the remaining dough. 

Keep the naan bread covered with a clean cloth so it doesn't dry out. When all breads are cooked, brush them with melted butter and top with parsley, then serve.

Notes:

It is important to always check the expiration date of your yeast for the best results. For yeast to maintain its freshness, unopened yeast packets should be stored in a cool, dry place. You can also store the yeast in the refrigerator or freezer. If you store it in the freezer and need to use yeast for a recipe, take the amount you need and let it sit at room temperature for at least half an hour before using.

Also, make sure your water isn't too hot, as this will affect the yeast and prevent the dough from rising.