Nothing beats fresh Naan!

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I've made naan bread a few different ways over the years, including cooking it over the campfire, but no matter how you cook it, fresh warm naan is yummy. A traditional East Indian bread, naan is perfect with dishes like butter chicken, dal (I'm think we all still have bags of lentils on hand?) or as the base for "unwraps".  If you're cooking at home, it's best to use a cast iron or other heavy frying pan. You can use partial whole wheat flour for extra nutrition and flavour.  After cooking, brush with butter and sprinkle with coarse salt and, if you want and have them on hand, herbs like cilantro or parsley. Did I mention how yummy these are?

Naan

We used our naan as the base for "unwraps" with chicken, roasted red pepper, avocado, lentil sprouts, greens from Superior Seasons and a chipotle lime dressing. We also love naan with butter chicken.

Ingredients:
1/2 cup warm water
1 tsp sugar
2 tsp yeast (instant or traditional)
​glug of olive oil
1/3 cup yogurt
1 egg 
2 1/2 - 3 cups flour 
1/2 tsp salt 

melted butter (for brushing)
coarse salt (for sprinkling)
​chopped herbs (optional)


Prep time: 12 minutes
Rising time: one hour
Cooking time: a few minutes each

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Method:

1. ​​In a medium bowl or the bowl of your stand mixer with the dough hook attached, add sugar to warm water and sprinkle yeast over top. Let stand a few minutes to "proof" the yeast. It should get bubbly or foamy. When it does, you're good to go.
2. Add the yogurt, egg and a good glug of olive oil (1/4 cup - ish). Mix the salt into one cup of flour, then add to the liquid ingredients. Stir.
3. Add a second cup of flour and leave mixer on for about 3-5 minutes, or mix by hand.
4. With mixer running, add additional flour until the dough is soft, but not sticky. Knead or "mix" for another 3 minutes. Cover and let rest an hour.
5. Cut dough into 8 balls. Preheat a cast iron or other heavy frying pan over medium heat. One at a time, roll balls into about 1/4" x 6" rounds. Please in hot, dry pan. The top of the naan will get bubbly. Flip and cook the other side. You may need to play with the temperature to get it cooking evenly without burning and to get those nice bubbles.
6. Remove cooked naan to plate, brush with melted butter and sprinkle with coarse salt and chopped fresh herbs (like cilantro) if desired. Cover with a clean tea towel to keep warm while you cook the rest.

Roll to about 1/4 inch thick by about 6 inches in diameter. Don't worry about getting perfect circles!

The top of the naan will get bubbly. If it doesn't (pan too cold), or gets one big bubble (pan too hot), adjust the temperature

Flip and cook the other side.

I used local ingredients including Tarrymore Farms eggs, Brule Creek sifted flour and Slate River Dairy Yogurt.

In my opinion, the butter and coarse salt are NOT optional...