Buttery, soft, and pillowy,
tender and crustless.
I have made these Naan a dozen times, or more. I love soft bread! The scent, while they bake. These I could eat all by themselves. They are just sooo good! Naan are perfect for soaking up any rich sauce, soup, or stew. The naan at the store would be convenient, but after making these naan I would be disappointed by anything less. Store bought naan are so expensive too, when you can make these in a bread machine for pennies.
This recipe is a base that you can play with, adding fresh or dried herbs, spices, or garlic before either the rising stage or just before rolling them out. They don’t need any additions, but if you have some you like, why not?
Hot Buttered Naan
- 100 ml/3 1/2 fl. oz warm water (180F)
- 60 ml / 4 tablespoons plain yogurt
- 280 g / 2 1/2 cups bread flour (usually needs about 3 tablespoons more flour)
- 5 ml / 1 teaspoon salt
- 10 ml / 2 teaspoons honey
- 15 ml / 1 tablespoon melted butter ( plus more at the end of baking)
- 5 ml / 1 teaspoon rapid-rise yeast
- Additions if desired: chopped garlic clove, black onion seeds, ground coriander.
- Spray inside of bread machine pan with cooking spray.
- Pour water and yogurt into pan.
- Sprinkle the flour over the liquids, ensuring that the liquid is completely covered. Add any desired dried herbs or spices. (Save fresh herbs to be added before last rise.) Add salt, honey, and the butter in separate corners.
- Make a small indentation and add the yeast in the center of the flour.
- Set the bread machine to the dough setting. Press Start.
- When the dough cycle has finished, remove dough from bread machine and place it on a lightly floured surface. Gently knead in any fresh herbs, if desired.
- Divide it into 3 – 6 pieces.
- Roll out each piece of dough into teardrop or oval shape and set aside. Cover with oiled plastic wrap and set aside to rest.
- Preheat oven to broil or highest setting. Place 2 cookie sheets in the oven to heat. I prefer my baking stone or pizza stone.
- Place the naan dough on preheated baking sheets and bake for 4-5 minutes, until puffy.
- Remove from oven, butter the tops generously and place sheets under the broiler for a few seconds to 2 minutes until Naan starts to brown and blister. Remove from oven, butter the Naan again and serve warm.
We recently served this with America’s Test Kitchen’s Black Bean Soup. Later this week I will link it here when that post is ready on Chefology2015 the blog my son and I share.
But for now, doesn’t that look good?
Over the years I have adapted the Naan recipe from one in The Complete Book of Bread and Bread Machines by Ingram and Shapter.