A few years ago I made my first Naan. Naan is a leavened, Indian flatbread. Typically it is brushed with butter and then eaten alone or used to scoop up food during a meal. It can also be stuffed. It’s an easy bread to make and I love how hearty it is. I like to eat it plain, turn it into pizza, and even cut it open and stuff it with sandwich fixings.
This month our Bread Bakers theme is yeast flatbreads. When I saw the theme I was excited to make Naan once again. When I made it several years ago I did a very simple version that I fried in a pan and we just ate plain. This time I wanted to use a different recipe and find one that had the butter on it.
The version that I found is simple. The dough is made, kneaded for just a few minutes, and then it allowed to rise one time. After it has risen the dough is flatten, rolled out, and slathered in butter and garlic. It is then pan fried to golden brown. The smell while this was cooking was incredible.
As soon as I got it in the pan my husband came out into the kitchen. I had one Naan on a plate and another in the pan when we both attacked the freshly made Naan. It was soft, buttery, and totally delicious. I think the people who slather it in butter or ghee know a little something about how to eat this tasty flatbread. I made 8 pieces and I’m pretty sure 4 of them were gone before the end of the night. I can’t wait to make it again!
- 1 c. warm water
- 2 T. honey
- 1 package dry active yeast
- 3½ -4 c. flour
- ¼ c. low fat sour cream
- 2 t. salt
- ½ t. baking powder
- 1 egg
- ¼ c. butter (1/2 stick)
- 3 garlic cloves, minced
- In a large bowl combine the warm water, honey, and yeast. Mix slightly then allow to sit for 10 minutes or until foamy.
- Add in the flour, sour cream, salt, baking powder, and egg. Mix well to combine.
- Turn onto a floured surface and knead for 3-5 minutes.
- Spray the large bowl with cooking spray and place the dough in the bowl. Cover and let rise until doubled (about 1½ hours).
- After the dough has risen, place the butter and garlic in a small skillet and cook until the butter is just melted. Set aside.
- Cut the dough into 8 equal pieces. Flatten each piece and roll into a circle ¼ inch thick.
- Brush one side of the Naan with garlic butter.
- Heat a medium skillet over medium heat. Add the Naan, butter side down, and cook for 1-2 minutes. Meanwhile, brush the top with garlic butter. Flip the bread over and cook an additional 1-2 minutes. Both sides should be golden brown. Remove to a plate to cool.
- Repeat with remaining dough circles until all 8 are cooked. Serve immediately or store in an air tight bag for 3 days.
Check out all of the #BreadBakers – Yeasty Flatbreads:
- Chickpea Moroccan Bread by Food Lust People Love
- Emirati Khameer by The Schizo Chef
- Focaccia by Simply Veggies
- Garlic Naan by Seduce Your Tastebuds
- Grilled Bacon Onion Cheese Flatbread (Flammkuchen) by Magnolia Days
- Grilled Naan by A Day in the Life on the Farm
- Homemade Naan by Hezzi-D’s Books and Cooks
- Hönökaka – Swedish Flatbread by Passion Kneaded
- Kesra – Moroccan Flatbread by Karen’s Kitchen Stories
- Man’oushe – Lebanese Flatbread by A Shaggy Dough Story
- Margherita-Style Grilled Flatbread by Cali’s Cuisine
- Orange Herb Pitas by Cindy’s Recipes and Writings
- Paneer Kulcha by I Camp in my Kitchen
- Roghni Roti by Sneha’s Recipe
- Sausage Gravy Pizza with Peppers and Onions by Pastry Chef Online
- Simple Pita Bread by A Baker’s House
- Spelt Biskers by What Smells So Good?
- Tigelle – Italian Flat Bread by Cooking Club
- Whole Wheat Pita Bread by G’Gina’s Kitchenette
- Za’atar & Cheese Manakish – Levantine Flatbread by Ruchik Randhap
- Za’atar Spiced Khobez by Cook’s Hideout
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]