Wednesday, July 8, 2009

Naan Bread

So now that we've made a couple of recipes using the Naan bread, and had a piece pretty much every day after work or class, it is finally time to put up the recipe.

We made a simple dip using the yogurt that was left over, some fresh dill, garlic and a little lemon juice. Then we just tear up the bread, dip, and enjoy.

The recipe is incredibly simple. Geoff used to make this at his last job all the time.

1 c water
2 eggs
2 teaspoons yeast
1 c plain yogurt
1 tbsp brown sugar
1/4 c oil

8 c flour
1 tbsp salt
1tsp baking soda

  1. Put all of the wet ingredients in a large bowl but don't mix and let it sit in a warm place for 20 minutes (to activate the yeast)
  2. Add 4 c flour, baking soda and salt. Mix until all the flour is absorbed into the dough.
  3. Slowly add remaining 4 cups, using your hands to knead the dough into a ball (you might not need the entire remaining 4 cups, but it should be close. You'll know when the flour stops joining the rest of the dough)
  4. Cover with a dark cloth and let sit to rise (We let it sit overnight)
  5. Section the dough into about chunks that are about 1/2 to 1 cup, depending on how big of a bread you'd like. The dough should keep in the fridge for about a week, but you could probably freeze it to make it keep longer.
  6. Preheat oven to 400F
  7. put a little bit of flour down and onto a rolling pin. Roll out the sectioned dough as flat as possible.
  8. Put on a baking sheet and bake for about 2-4 minutes each side. You'll know when to flip when its all poofing up and the bubbles in the bread are just starting to brown.
  9. Brush with a little bit of butter when you take it out of the oven and serve however you'd like!

1 comment:

  1. thanks for the recipe! can't wait to try!