Homemade Naan Bread

Naan Bread is hands down the best accompaniment for Butter Chicken! However Butter Chicken is quite fat and so is Naan Bread. So, dietitian tip: stick with one piece of bread and a reasonable portion of Butter Chicken. Add some steamed veggies, like brocoli or spinach to complete your meal ;).

I think Chuck Hughes has the best recipe for Naan. I added a few comments from my experience in the preparation, so here it is:

INGREDIENTS

1 tsp active dry yeast (5 ml)

1 cup warm water (250 ml)

2 Tbsp sugar (30 ml)

1 tsp salt (5 ml)

2 ½ cup flour (625 ml)

½ cup butter, melted (125 ml)

PREPARATION

1. In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.

2. Stir in flour to make soft dough. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.

3. Separate the dough into 8 pieces. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes (I suggest you lightly oil the plastic wrap so it's easier to rip off when dough is ready to be cooked).

4. Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan on medium heat. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.

5. Remove from pan, and continue the process until all the naan has been prepared. Keep warm.

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