Warm. Chewy. Savoury.
A triple threat.
Naan’s got it all.
Naan is a leavened flat bread.
Sounds like an oxymoron, but I swear it’s both flat and light as air all at once.
It’s typically known to accompany curries, soups and stews in Indian cuisine where it can be used in lieu of pesky utensils to scoop food right into a hungry mouth.
Sure, you can find naan prepackaged in a variety of supermarkets these days. But just as we’ve shown you with no-knead bread, homemade stuff is basically the bomb (do people even say ‘the bomb’ anymore?).
We’ve also shown you how easy pizza dough can be, so if you’re a loyal follower, you should be a dough expert!
Kidding. Even if you’ve never made your own dough before you can totally do this. I promise, you will impress yourself.
It’s safe to say most people know eating whole grains are a better option than refined ones. I would say if you’re eating whole grains most of the time (ie. if you buy whole grain breads when you grocery shop) and saving the refined stuff for when you make dough yourself, you’re probably hitting a good whole grain: refined grain ratio.
Canola oil is a good option for brushing the naan because it’s got a high smoke point compared to butter or olive oil and you need a nice hot pan for this recipe.
Once you get going, each naan only take about 2 minutes.
When you’re done, you’ve got this big pile that you’ll want to shove in your face.
Fred feels the same way.
I served mine with this delicious chana masala recipe from the Smitten Kitchen blog. We’ve got a similar (and much simpler option) right here if you would like something similar. Though the naan would be delicious with any soup/stew/curry concoction you can dream up.