Thursday, July 28, 2011

The naan is gone

The naan I made yesterday was sososososo good.  And cheap.  Naan is a flatbread with a multitude of uses.  It's kind of like a thicker soft tortilla.  Kind of pillowy and bread-like.  The kids loved it. I can see us using it for meals or snacks (if we can manage not to eat all of it as it finishes cooking). We just finished it up this morning for breakfast with melted butter and cinnamon sugar.  Yum.

Here's the recipe, from Budget Bytes:

(I love that this recipe costs only $1.27 total to make, or 16¢ a naan!)

image source

2 tsp dry active yeast
1 tsp sugar
1/2 cup water
2.5-3 cups flour
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup plain greek yogurt
1 large egg
STEP 1: In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

STEP 2: In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

STEP 3: At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

STEP 4: Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

STEP 5: Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
Go check out Budget Bytes.  (I found it through Elise's blog.)  Great blog with a per-serving breakdown of the meal's costs.  I just added it to my Reader.


  1. This is genius. I am sooo gonna make this naan. :)

  2. YUMMMMY! I want some naan, even though I am full from lunch.

  3. THANK YOU for posting this! I love eating naan bread with tzatziki, but buying it at Trader joes is ridiculously expensive for a small amount!

    I will definitely be attempting this at home :)