• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

NAAN BREAD

February 12, 2018 by Debbie 2 Comments

My love of potatoes is not a secret to those who know me. My love of bread follows closely behind.

Naan is an Indian flatbread. It is typically eaten with curries or dips but can be used as a wrap as well. This was my first attempt at making them and they turned out very well. In fact, they were so good I had to teach my daughter how to make them the next day.

INGREDIENTS
3/4 cup warm water (95-100 degrees)
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups bread flour
1 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra virgin olive oil
In a small bowl or cup add the water, yeast, and one teaspoon sugar. Allow it to sit for 10-15 minutes until the yeast becomes frothy. When it’s frothy, add the yogurt and olive oil. Stir well.

Meanwhile, in a large bowl, add the flour, salt, baking powder, and one teaspoon sugar. Add the yeast mixture to the flour. With a fork, stir until it is combined. On a lightly floured surface knead it gently until it is soft and pliable. This will be a somewhat wet and sticky dough.

Return the dough to the bowl (no need to use a clean bowl), cover with a towel or plastic wrap and place in a warm place for 2-4 hours until the dough has risen.
Divide the dough into 8 pieces. Sprinkle with a very small amount of flour. Heat a griddle until it is almost smoking. I used a cast iron griddle that belonged to my mom. It’s older than I am and is one of my most valued treasures. Mom always made homemade biscuits on it.
Roll out each piece of dough to a thickness of 1/4 inch. Place on the hot griddle and let it cook for about one minute uncovered. I cooked mine one at a time and kept them warm under a tea cloth. If there are black spots on it, that’s fine.  Bubbles forming in the dough are wonderful! That means they will be light and fluffy. Flip it over, place a lid on it and let it cook for another 30 seconds to one minute. Remove from the griddle and brush with melted butter. Sprinkle with sea salt if desired.
 

We ate these as an appetizer with roasted garlic hummus. It was SO good!
 

 

Filed Under: breads

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 302 other subscribers

Previous Post: « KRAUT BUNS (BIEROCKS)
Next Post: GREEK TURKEY BURGERS »

Reader Interactions

Trackbacks

  1. MIDDLE EASTERN KAFTA KEBABS – parsley thyme & limoncello says:
    July 19, 2018 at 8:28 am

    […] served these with homemade naan bread, tzatziki sauce, with chopped lettuce and tomato. I’m not sure this would be considered a […]

    Reply
  2. MIDDLE EASTERN KAFTA KEBABS says:
    April 9, 2019 at 10:38 pm

    […] served these with homemade naan bread, tzatziki sauce, with chopped lettuce and tomato. I’m not sure this would be considered a […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Hi! I’m Debbie…a wife, mother, grandmother, and someone who loves gathering with family and friends over a delicious meal. Join me as I prepare simple, mostly from-scratch meals using fresh ingredients.

Learn more…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 302 other subscribers

Recent Posts

  • GLAZED CARROTS
  • WINTER SALAD WITH FRUIT
  • CHOCOLATE CHIP COOKIES
  • BAKED ITALIAN SAUSAGE TORTELLINI
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2022 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

GLAZED CARROTS

WINTER SALAD WITH FRUIT

CHOCOLATE CHIP COOKIES