I love trying out new recipes, and I’m amazed at how many favorite recipes my kids have that aren’t from my childhood. Life’s too short to always eat the same thing! Now don’t get me wrong, we have some favorites that are repeats, but variety is good for your soul, and young kids’ palates!
This bread has a 3 hour rise time, but don’t let that deter you! The dough mixes up within just mere minutes. From my experience the cooked naan freezes, and reheats, beautifully in the oven wrapped in foil just until warm, or reheat in the microwave on defrost until heated through.
Naan Adapted from Food Network
1 teaspoon yeast
2 teaspoons sugar
3/4 cup warm water
2 cups flour
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon baking powder
1/4 cup sour cream
2 Tablespoons olive oil
1 stick of salted butter, melted (and set aside to brush the naan)
In a large measuring cup, dissolve the yeast and sugar in the water. Let set for about 10 minutes.
In a medium bowl, whisk together the flour, salt, and baking powder. Whisk the olive oil into the yeast mixture and then add it to the flour mixture. Stir in the sour cream.
Stir until combined. The dough will be sticky. Cover the bowl with plastic wrap and leave on the counter for 3 hours to rise.
For this next step, you’ll need a shallow bowl of flour (about 1 cup) and a shallow bowl of water (about 1 cup).
After 3 hours, stir the dough gently – I like to do this with a bowl scraper (seen here), then I use the same bowl scraper to scoop individual portions of dough (roughly the size of a tennis ball) into the bowl of flour to roll around, and coat, the entire ball of dough.
On a clean counter, lightly dusted with flour, roll out one of the balls of dough at a time – no bigger than your skillet base! Mine are usually more long than they are wide. Maybe 5 inches x 9 inches.
Heat a cast iron skillet on high on the stove. Once the skillet is really hot (near smoking), it’s ready! Sometime I have to lightly oil my skillet with canola oil between naan (it’s only been seasoned for a few years).
Next, get your hand wet in the bowl of water and pat each side of the rolled out dough while in your hand. Then place the dough in the hot cast iron skillet and cook on each side for 1 minute.
When each side is done cooking, brush generously with melted butter. Place finished naan on a clean dish towel.
Serve warm! These are also delicious the next day, simply refrigerate covered in foil, separating each with wax paper (if stacked). Or freeze these in a single layer on parchment paper until completely frozen, then stacking in a Ziploc bag for freezer storage, just warm in the oven when ready to eat.
*The dough will puff up tremendously after rising, and I usually get roughly 5 naan out of this recipe. Of course, this will vary depending on how big you roll them out. I usually double this recipe because my family of 6 can devour 2 batches easily!