Homemade naan doesn’t have to be intimidating. This recipe is simple and delicious!
Bread is usually simple to pair with beer. This recipe specifically is already kind of “yeasty.” With that being said, keeping it light and refreshing is how I would go when pairing this recipe. You don’t want a beer that is going to be super overpowering but still want a beer that is bursting with flavor. I would go with either a pilsner, blonde ale, or saison/farmhouse ale. Saisons are one of my favorite styles of beer, and the earthiness you get form a saison will really compliment this naan. Now, if you just so happen to go ahead and make this naan to accompany my recently-posted recipe for tandoori chicken, you may need to rethink the pairing, but if you are just chowing down on this naan by itself, a lighter brew will work just fine.
PSA: Don’t worry. I am not drinking beer during this pregnancy. :) My tried and true taste tester, Zach, has been willing to step up to the challenge.
I mentioned in my recipe post for tandoori chicken last week that I am hardcore craving Indian flavors lately, and part of the reason I absolutely love Indian food is because I love the bread that goes along with it. From flatbreads to naan, I do not discriminate against my love for Indian-inspired bread. I think that the idea of baking/cooking bread can be intimidating, but I’m telling you that it is so not scary. If you are looking to jump into the bread game, this homemade naan recipe is perfect way to go. First-of-all, you don’t even have to bake it. Naan is cooked on the stovetop in a very hot skillet. It is literally ready in minutes, and the proofing time can take as little as an hour.So, if like me you are self-isolating at this time, add this naan recipe to your list of baking goals. It’s the perfect accompaniment to the sauciest of dishes. :)
Are you looking for more great bread recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite bread recipes!
- 1 packet active dry yeast
- 1 tbsp granulated sugar
- 1/4 cup lukewarm water
- 3/4 cup lukewarm whole milk
- 1 cup full-fat plain Greek yogurt or sour cream
- 4 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- canola or olive oil for oiled bowl
- 1/4 cup unsalted butter
- fresh parsley garnish
- In the bowl of your stand mixer or large bowl if you are kneading by hand, combine the yeast, water, and sugar. Let stand for approximately 10 minutes or until the mixture begins to foam/bubble.
- Add the milk, yogurt (or sour cream), flour, baking powder, baking soda, and salt. If using a stand mixer, attach the dough hook and knead until the dough comes together. The dough should be wet and sticky, but if it's too sticky to handle, add a little bit more flour until it comes together, but is still sticky. If you are kneading by hand, lightly flour a surface and knead the dough for about 2 minutes. After the dough has been kneaded, work the dough into a ball with generously-floured hands. Place the ball into a lightly oiled. Cover with plastic wrap and let rise for about an hour, or until the dough has doubled in size.
- Pour the dough out onto a very lightly floured surface, and slice the dough into 8 equal pieces. Roll each piece into a circle/oval to approximately 1/4-inch thick.
- Heat a large skillet over medium-high heat. I used a cast iron skillet for this step. Spray the skillet with a nonstick spray or brush lightly with oil. While the pan is heating up, melt the butter in 20-second increments in the microwave. Alternatively, you may melt the butter on the stove top. Brush each piece of naan with the butter as you place it on the hot skillet. Once you have placed the naan in the skillet, immediately cover. After about 1-2 minutes, flip the naan. Brush the other side with butter, and cover the naan again. Cook for 2 minutes more. The naan should have large bubbles that are browned. Transfer the naan to a plate that has been lined with a tea towel. Repeat this step for the remaining naan.
- Serve the naan immediately garnished with fresh parsley. Store at room temperature, wrapped in foil, for a day or two.