Friday, April 1, 2011
Homemade Naan Bread
Happy Friday everyone! This particular Friday is a very special one. Not only is it April's Fools (don't worry, I'm not going to try any trickery on you guys!), but as of 8:30pm tonight, I'm officially on vacation!
It's definitely more of a "stay"-cation, but hey, I won't have to work for a full 11 days. So it's going to be amazing.
What will I be doing?
SPRING CLEANING. There's so much I want to throw out and do over, it's not even funny. Will I get to it all done in one week? Umm... no. I highly doubt it. I'll probably only get through 3, maybe 4 rooms out of the house, but hey, it's a start.
Anyway, let's get on with some naan!
Adapted from Food for my Family's recipe
3/4 cup warm water
1 teaspoon active dry yeast
2 cups flour, plus more if needed
1 teaspoon sugar
1 teaspoon salt
1 pinch baking powder
2 tablespoons olive oil
2 & 1/2 tablespoons sour cream
cornmeal, for dusting
unsalted butter, optional
In a small bowl, add the water and sprinkle yeast over top. Allow to sit for about 10 minutes until foamy.
In a large bowl, combine the flour, sugar, salt, and baking powder. Mix in olive oil and sour cream until mixture is crumbly. Slowly stir in the yeast and water mixture until a ball of dough forms. My mixture was still a tad wet, so I added maybe 1/2 to 1 cup extra flour to get a desired consistency.
Knead dough on a floured surface for a few minutes until smooth. Place the dough ball in a clean and greased bowl. Cover and let rise in a warm place for about 1 to 2 hours.
Preheat oven to 500F with a baking stone or an upside-down rimmed baking sheet (i don't have a baking stone, so this is the method I used).
Flip dough onto a lightly floured surface and knead for a couple minutes. Divide dough into about 5-6 equally sized balls. Dip each ball into flour and roll out to about 1/4 inch thickness.
Dust preheated baking stone or baking sheet with a light layer of cornmeal. Wet hands and gently wet each piece of dough before placing them on hot baking stone or sheet (I did batches of 3).
Bake for about 5-7 minutes, or until tops are starting to brown and get bubbly.
Transfer each piece of naan to a plate and top with a pat of unsalted butter.
This was my first attempt at making naan and I must say that it couldn't have been easier! Or more delicious! I had a 1/2 piece of naan with each of my dinners this week, and it was the perfect accompaniment to my curried lentil soup I had the other night! It's even great by itself!
How about you guys... have you ever made naan at home?
Have a great weekend guys! I'll see you next week for some goodies (and maybe some before and after pictures of the rooms I clean out!)