I am not a huge fan of Indian food because of all the spices; however, I do love me some Naan. That bread….let me tell you….it is so bad for my thighs and my b-u-t-t. It’s so good though. Especially with the butter, cilantro, and garlic. Let me stop before I have a “foodgasm” ( I am coining that word. Don’t even try to steal it). Well I wanted to see if it was something that could be made at home and low and behold…it is. Its pretty simple too! I don’t have a pizza stone but a really hot oven and a cast iron skillet did the trick. Oh! I made this really simple vegetarian Tikka Masala dish to go along with it. Okay, well I ate two pieces of that Naan today and it put me in a food coma. I’m going to bed. I hope you enjoy it.
Recipe adapted from Reclaiming Provincial
- • 1 package Active Dry Yeast
- • 1 c. warm water
- • ¼ c, sugar
- • 4 tbsp. milk
- • 1 large egg, beaten
- • 2 tsp. salt
- • 4 ½ c. bread flour
- • 3 tbsp. garlic, freshly minced
- • ¼ c. melted salted butter
- • 7 oz. package of Gardein chicken strips
- • 2 tbsp. olive oil
- • 15 oz. jar Tikka Masala Sauce
- • 2 russet potatoes, baked and diced
- • ⅓ c. raisins
- • Brown rice
- In a bowl, combine the active dry yeast and warm water and allow sitting for 5-10 minutes until the yeast becomes foamy.
- In the same bowl, add the sugar, milk, and beaten egg and mix until well incorporated. A cup at a time, add the bread flour. If you are using a stand mixer use the dough hook for this part. As you are adding the flour if you notice the dough getting too dry add a tablespoon of milk until it seems to be holding together; however, you don’t want the dough too wet.
- Once the dough has been well mixed, turn to a lightly floured surface and knead until the dough forms into a soft ball. Spray the dough with olive oil or cooking spray, cover with plastic wrap and place in a warm place so the dough can rise. Let the dough rise for about an hour or until doubled in size.
- Once the dough has risen, turn to an unfloured surface and begin to knead in the garlic. Tear away about 6-7 small balls of dough and form them into a mini ball and place them on a baking sheet. Cover with plastic wrap and a moist warm tea towel and allow rising for about 30 more minutes. While that is going on, preheat your oven to 475 degrees.
- Once the 30 minutes is up, place a medium sized cast iron skillet inside the oven for about 10 minutes to get warm. Once the cast iron skillet is warm turn to the stove and set heat on medium high heat.
- Take one of the small balls of dough, stretch it out until it becomes a descent size of naan, brush both sides with butter, and place in the cast iron skillet for about 2-3 minutes on each side. After two pieces of naan is mad, you may have to put the cast iron skillet back in the oven for a few minutes so the pan can get real hot again and repeat the process until all naan is cooked.
- If you are looking for an easy and simple meal to eat with the Naan, try this:
- In a medium sauce pan, heat the olive oil on medium high heat. Place the chicken strips in the pan and begin to sauté. This should take about 7 minutes.
- Add the potatoes in the pan and pour in the masala sauce. Allow to simmer for 5 minutes. Add the raisins and stir once more. Allow to simmer for another 10-15 minutes on low to medium heat. Serve over rice along with your Naan.