My Chicken Curry with Precooked Masala would not be complete without Naan flatbread! When we went to the Indian restaurant they were generous with the Naan flatbread allowing me to bring some home. It was really good the next day, which is always a good sign. It is really easy to make though I did not properly divide my dough into 8 equal parts. Two of my Naan flatbreads came out a bit thin and crunchy! We like ours a little thicker and chewy. Next time I am going to make 6 instead of 8. I froze the leftovers by wrapping each Naan flatbread in a piece of aluminum foil. About an hour before dinner, I take out what we need from the freezer and reheat in the microwave for about 20 – 30 seconds.
This recipe was inspired from the book “From Mom With Love… Complete Guide to Indian Cooking & Entertaining” by Pushpin Bhargava. You can find her book here. Meeta, a testing professional, also kindly shared her recipe. Instead of using dry active yeast she uses a self-rising flour and adds sugar for added sweetness. Next time I am going to add some sugar! I would like to thank Meeta for all her advice and helping to get me started with Indian cooking and making Indian Chai! Based upon these recipes and other research came this recipe. You can bake the Naan bread or you could use a hot frying pan. As always there are a lot of options when you are cooking!
3 cups Flour
1 tsp Salt
½ tsp Baking Soda
4 tsp Canola Oil
6 ounces Warm Water, about 110 degrees based upon the yeast you are using
1 package Dry RapidRise Active Yeast
7 tbsp Yogurt, Plain No-Fat
2 tsp Sugar, optional
Extra flour for rolling
An additional seasoning for the topping such as Onion Seed or Poppy Seeds
Mix the flour, salt, baking soda, and oil in a bowl. In a second bowl, mix water, yeast, and yogurt. Add the wet ingredients to the dry ingredients. Knead the dough. Add more flour if too wet and more warm water if too dry.
Cover and set aside for a few hours for the dough to rise. Knead again and divide in 6 – 8 portions. Shape each part into a ball; lightly press between your hands to flatten. Continue to flatten using a rolling pin or you can continue using your hands. Sprinkle with onion seed, poppy seeds, or any seasonings of your choice if desired. Preheat broiler. Place aluminum foil on a baking pan and place four naan flatbread on it. Place in oven and when they puff up and get golden brown flip to the other side. Remove and place in a bread container or a decorative plate. Keep a watch while they are baking because they can go from golden brown to burning rather quickly. Another option is to fry them in a hot frying pan.