Easy and delicious homemade Indian flatbread for the Secret Recipe ClubSource
Taste: 5 (out of 5)
Difficulty: 2 (out of 5)
- 4 cups all-purpose flour, plus extra for dusting (1820 cal)
- 11/2 tsp salt
- 1 tbsp active dry yeast
- 1 tsp ground cumin
- 1 tsp ground fenugreek
- about 11/4 cups water
Total: 1820 cal, 3 naan breads, 605 cal / naan
1. Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the ground seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.
2. Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.
3. Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides. After removing naan from the pan, lightly butter it on both sides to keep the surface soft then set aside to cool slightly before serving.
- My Secret Recipe Club assignment for September was Paulchen’s Foodblog. It’s a great blog with many delicious recipes, but the part that instantly caught my attention was the Bread Baking Babes tab, under which I found lots of bread recipes. And since I’ve been thinking about making naan for some time now, it was the natural choice.
- This was a very tasty naan and really simple to make. The original recipe suggested using caraway seeds, but I did not have those, so I used fenugreek. I am sure many other spices will work equally well, like curry powder, turmeric, coriander, etc.
- I have made naan before from my beloved 5 minutes a day no knead dough. It tasted great, but that was a very wet dough, so it was a bit difficult to shape. This dough was really pliable and easy to work with.
- We had this naan with a homemade paneer in tomato-yogurt sauce, and a nectarine lassi. Yum!