HOMEMADE NAAN BREAD

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Step 1: Activate the Yeast

  1. Mix the yeast, sugar, and warm water in a small bowl. Let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.

Step 2: Prepare the Dough

  1. Combine the flour and salt in a large mixing bowl.
  2. Add the activated yeast mixture, yogurt, egg, and olive oil to the flour. Mix until the dough starts to come together.
  3. Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Step 3: Let the Dough Rise

  1. Place the dough in a greased bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap.
  2. Let the dough rise in a warm place for about 1 hour or until it has doubled in size.

Step 4: Shape and Cook the Naan

  1. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
  2. Heat a cast-iron skillet or heavy frying pan over medium-high heat.
  3. Roll out each ball on a lightly floured surface into an oval shape, about 1/4 inch thick.
  4. Cook each naan: Place the rolled-out dough in the hot skillet. Cook for 1-2 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes on the other side until there are golden brown spots. Repeat with the remaining dough.

Step 5: Serve

  1. Brush each naan with garlic butter (if using) immediately after cooking.
  2. Serve warm. Naan is best enjoyed fresh but can be stored in an airtight container and reheated.

Visual Guide:

  • Image 1: Yeast mixture becoming frothy.
  • Image 2: Dough being kneaded until smooth.
  • Image 3: Dough risen and doubled in size.
  • Image 4: Rolling out the naan into oval shapes.
  • Image 5: Cooking naan in the skillet, showing bubbles and golden spots.
  • Image 6: Finished naan brushed with garlic butter, ready to serve.

Tips for Success:

  • Water temperature for yeast: Ensure the water is warm (about 110°F or 45°C) to activate the yeast without killing it.
  • Kneading: Proper kneading is key to developing the gluten, which gives the naan its texture.
  • Skillet temperature: A hot skillet is crucial for creating the bubbles and charred spots characteristic of naan.
  • Freshness: Naan is best enjoyed fresh, but you can wrap leftovers in foil and reheat in the oven for best results.

Enjoy your homemade Naan Bread with your favorite dishes, and delight in the soft, fluffy texture that only homemade bread can offer.

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