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.


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

Dry:
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!

    ReplyDelete