Homemade Garlic Naan Bread
So much easier than you think! This flatbread can be rolled out to any thickness depending what you want to use it for. Thick for dipping (see our "Dips & Spreads" section), thinner for wrapping! Try it with our Baked Harissa Falafel, the perfect match!
- 2 tsp dry active yeast
- 1 tsp sugar
- 1/2 cup warm water
- 2 1/2-3 cups flour, divided
- 1/2 tsp salt
- 1/4 cup NOOC Garlic Infused Olive Oil
- 1/3 cup plain yogurt
- 1 large egg
In a small bowl, whisk together the yeast, sugar, water and a 1/2 cup of the flour. Cover with plastic wrap and let sit 5-10 minutes or until it is frothy on top. In another small bowl, whisk together the egg, yogurt and Garlic Olive Oil and place on top of another smaller bowl of very hot tap water. Stir occasionally to bring up the temperature of the mixture (you may need to replace the hot water - do this until the oil/yogurt mixture is warm. Whisk both bowls of wet ingredients together.
In a separate large bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
When the texture is right, place dough in a clean, medium oiled bowl. Roll it around to cover the whole ball in oil, cover and let it rise in a preferably warm (not hot!) place until doubled in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
Heat a large, heavy bottomed skillet over medium heat (no oil necessary!). Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (it cooks very quick, approx. 1 min per side). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!