NAAN Sense

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Sexy, soft, pillowy, and utterly delicious - NAAN is one of our favorite simple foods; a wonderful component to authentic Indian fare, but also a great accompaniment to any soups, stews, or saucy dish. We also love naan as the bread for “fold over” sandwiches or wraps…and it’s also incredibly delicious as a “pita like” tool for diving into dips, spreads, and hummus.

The main difference between the preparation of pita and naan comes from a couple key ingredients in making the dough and the technique for cooking. Naan typically calls for yogurt that ultimately helps ensure a soft, moist, bubbly texture…plus, it’s cooked on a griddle or in a hot pan rather that baked in an oven.

This recipe is inspired from a special meal prepared by Krishna Verma of Indian Dhaba in Bentonville for a Dinner with the Maestro event benefiting the Arkansas Philharmonic Orchestra; truly authentic, nuanced, and delicious….we can only hope to broach the general vicinity of quality that Krishna and her family devise in their version of authentic naan. Regardless, we hope you enjoy our take on this classic Indian flatbread; it’s a surprisingly easy recipe that yields delicious results - thump thump!

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HOMEMADE NAAN

INGREDIENTS

  • 1 TBSP dry active yeast 

  • 1 tsp brown sugar 

  • 1/2 cup warm water 

  • 2 1/2-3 cups flour, divided 

  • 1/2 tsp salt 

  • 1/4 tsp turmeric

  • 1/4 cup olive oil 

  • 1/3 cup plain yogurt 

  • 1 large egg 

  • 4 TBSP butter

TECHNIQUE

  • In a bowl, combine yeast, brown sugar and water; stir to dissolve then allow to sit for about ten minutes. Once bubbly and frothy, whisk yeast mixture with olive oil, yogurt, and egg until combined.

  • In a separate mixing bowl, combine 1 1/2 cup of flour with salt and turmeric. Next, pour wet ingredients into dry ingredients and stir until combined. Continue adding remainder of flour, about a half cup at a time, until soft, shaggy dough forms

  • Knead dough, slowly adding flour until dough forms into smooth, soft ball.

  • Cover the dough and allow to rise until double in size. Separate the dough into six to eight smaller balls - then roll into 1/4 “ to 1/2” thick discs.

  • Heat a large non-stick skillet over medium heat with 1/2 TBSP of butter. One at a time, place each disc onto the hot skillet and cook until golden brown and large bubbles begin to form; then flip and cook until other side is also golden brown and bubbly. Serve the naan plain or brushed with melted butter, salt, and fresh cilantro.

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