If you follow my blog, you know we make a lot of bread products from scratch. Naan is another one of those staples that we can seem to bring ourselves to purchase at the store. There is nothing better than warm naan right out of the pan.
My kids and husband loved to dip it in daal or soup. I’m a bit different and love to spread peanut butter on it. It really is good, I swear!
MAKES 8-12 PIECES
– 1 cup warm water
– 1 tablespoon organic coconut sugar
– 2 teaspoons yeast
– 6 tablespoons soy milk or other non-dairy milk
– 3 cloves garlic, finely minced. I use a microplane
– 1 teaspoon onion powder
– 2 teaspoons salt
– 1 teaspoon cumin
– 3-4 cups all-purpose flour (start with 3 cups)
1. Put warm water and coconut sugar into a large bowl and mix. I suggest using a stand mixer with a dough hook or regular baddle.
2. Add yeast, mix lightly and allow to sit until it is frothed.
3. Add in the remainder of the ingredients, besides the flour. Mix.
4. Add half of the flour and mix. Add remaining flour a bit at a time until the dough comes together and pulls away from the side of the bowl.
5. Let rest for 10 minutes and then remove dough onto lightly floured surface.
6. divide into 8-12 evenly sized balls. Let sit for 30 minutes covered with a towel until doubled in size.
7. Roll each ball into a thin oval.
8. Cook in a dry cast iron pan on medium head until lightly browned on both sides. Don’t overcook or they will become hard.
9. Keep the bread soft and warm as you cook each one by loosely covering with a towel and/or foil.