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RECIPE
Naan Bread
Nonstick Fry Pan
Flour
Under 2 hours
4-6
RECIPE NOTES
Looking to take your bread-making skills to the next level? Our Naan Bread recipe is a great place to start. This recipe helps you familiarize yourself with a traditional Indian staple and can be used to compliment just about any meal.
The trick to any Naan bread recipe is to make sure the edges remain crispy, all-while achieving inch-perfect char marks in the middle. The Toughened Nonstick Fry Pan is the ideal piece of cookware for this recipe, offering a easy-release surface. This piece of cookware will ultimately help you flip the Naan bread over with ease, ensuring it does not get burned. An excellent retainer of heat, the Toughened Nonstick Fry Pan will expose your dough to regular heat until it is ready to be served.
Whether you are looking to experiment with Indian cuisine, or simply want a fun bread recipe, our Naan Bread has you covered. This recipe takes just under two hours to prepare, offering between four and six servings. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!
INSTRUCTIONS
In a large bowl, combine the flour, sugar, salt, anise seeds and yeast.
In another bowl, whisk together the water, yogurt and olive oil.
Pour the wet ingredients into the dry ingredients and stir until the dough starts coming together. Turn the dough out onto a floured surface and kneed until the dough is smooth, about 5 minutes (adding a dusting of flour as needed).
Transfer the dough to a clean, lightly oiled large bowl. Cover with plastic wrap. Let rise in a warm spot for 1 hour or until the dough has almost doubled in size.
Cut the dough into 6 equal portions. Roll each piece of dough into a ball and place on a lightly oiled baking sheet, evenly spacing them out. Cover with plastic wrap. Let sit in a warm spot until almost doubled in volume, about 30 minutes.
Working one at a time, on a floured surface, roll the dough into circles about 10 inches (25 cm) wide.
Heat the Toughened Nonstick Fry Pan to medium. Once hot, add one naan bread at a time and cook for 1 to 2 minutes, until starting to blacken in spots. Flip over and repeat on the second side. Brush with a little melted ghee or butter. Remove from the pan and set aside covered with a clean dishtowel to keep warm while you work.
Top with lime zest and coriander. Serve immediately.
