- Welcome back friends.
It's Shawn with iwashyoudry.com.
And today we're going to be making this awesome naan bread.
That's spelled N-A-A-N bread for you.
This bread is light and fluffy
with a nice crisp edge, is perfect.
It's a quick bread.
You can easily make it with a dinner.
Pairs great with my butter chicken,
which I will leave the link for that in the blog post.
But enough talk, let's get to it.
I can not wait to show you how quick
and easy this bread comes together.
All you need is a handful of ingredients,
so let's get started.
All right, so the first thing we're going to do
is start with a quarter cup of hot water.
Just hot water from the tap is fine.
Two teaspoons of granulated sugar.
We're going to pour that in and use just a whisk
or a spoon to stir it until then it dissolves.
All right.
This sugar water is going to create
a nice starting spot for our yeast,
and you need one and a half teaspoons of active dry yeast.
You could also use rapid rise, but I like the active dry,
this will only take about an hour to rise.
If you wanted the rapid rise,
it would rise a little bit quicker.
So I'm going to let this sit for about five minutes
until it gets nice and frothy on the top,
and then we will add the rest of our ingredients,
and we're almost done.
Once the yeast is nice and frothy on top
you're going to know that it's active and ready to go.
If you find that it is not foamy or bubbling up at all
you're going to want to start over.
This is just proofing our yeast to make sure
that we don't end up with like a really flat bread.
And now that we know that our yeast is active
we're just going to add the rest of our ingredients in,
get it mixed up, and then we're going to knead it
for just a few minutes.
We're going to use three quarters cup of warm milk.
I just pop this in the microwave for about a minute.
Three quarter cup of plain yogurt.
You could probably also use sour cream,
I haven't tested that but that's usually a good substitute.
Good stuff.
A quarter cup of olive oil.
One teaspoon of baking powder
as well as one teaspoon of salt.
And we just need four and a quarter cup
of all purpose flour.
I'm going to show you how I measure my flour here
just so you know how to do that.
So I have mine in a container
but I kind of like push it down to the side like that.
I put my measuring cup in upside down,
and then I kind of let it just fall in
and I give it a little shake, so it's not compacted,
and then that's one.
So that's kind of how I measure my flour.
You could also use a spoon and scoop the flour
into your measuring cup that way, and then level it off.
The main point is you don't want to
compact the flour in here,
'cause then you'll just end up with
quite a bit more flour than you need,
and your naan bread will be
on the really thick side and dense.
So it's four and a quarter.
Perfect.
And then save a little bit on the side
for when we are ready to knead.
So I'm just going to go in there
with clean hands and give it all a mix.
You could also put this in a stand mixer
with the bread dough hook and just get it
until it's all incorporated and then finish mixing by hand.
So you don't want to get in there.
(mellow music)
Okay.
All right, now that I've got this
into a somewhat good dough ball,
I'm going to transfer it
to a lightly floured work surface here
and then I just want to knead for the next.
I just want to knead this for about three to five minutes,
and how I'm going to do that is with the heels of my palm,
push and pull it back together.
And you just want to keep doing this
until it is nice and smooth and elastic.
(mellow music)
The kneading is going to help create
that gluten inside the bread
which is going to give it its nice pillowy, fluffy texture.
So that's really important.
You're going to notice this dough
is super easy to work with.
It's soft and pliable, it's almost like a playdough.
It's my favorite don't work with, I love it.
Okay, all right.
Now I'm just going to roll that into a nice ball,
hope you could see.
It is nice and smooth.
Nice and soft.
Okay.
So I'm going to take that bowl, same bowl.
Doesn't matter that you were mixing it in before.
No need to get any dishes, extra dishes dirty.
I'm going to add a little bit of olive oil here.
(mellow music)
It's going to coat the sides.
(mellow music)
Then we're going to pop this into the bowl,
and we're going to cover it and let it rise for about an hour
in a warm spot until the dough is about double in size.
So let me get some plastic wrap,
and we will see you guys in an hour.
All right, check this out guys.
We are doubled in size and it looks fantastic.
It's been about an hour.
So I'm going to pull this out, and I'm just going to dump it
onto my work surface here.
I'm going to divide the dough into
just eight of 10 even sections,
and I'm going to use my handy dandy bench scraper here.
Just like that.
So if I divide it in half, then I can
divide each one of these in half.
(mellow music)
If you want, you can make 'em a little smaller,
'cause these will be a little bit on the bigger side,
but that is a okay.
I'm just going to take some damp paper towels and cover
up the dough here, just so I don't want it to get
like a dry crust on the outside.
So, all right.
I also am going to use a heavy duty
10 or 12 inch cast iron skillet,
and I'm going to get this nice and hot over here
as I roll out my dough.
And you're going to want the dough to be about
a quarter of an inch to an eighth of an inch thick.
So you want it pretty thin.
It doesn't have to be a perfect elongated shape.
The more rustic the better I believe.
So that looks pretty good to me.
I'm going to hold this up and show you.
It's a really easy dough to work with.
So once that's ready, we're going to make sure
our skillet is nice and hot.
I'm going to add just a little bit of olive oil to the pan.
All right.
So we are going to just lay this nice
and thin naan dough in here.
It only takes a minute or two on each side
to get this dough nice and cooked through,
since it is so thin.
Can you see these signature bubbles that are forming here?
This is exactly what you want to see.
Those little bubbles form, you flip it over and they get
nice and browned on the other side,
and that is the classic naan.
I'm going to put a little bit of butter on here.
If you wanted, you could add in some garlic
to make it a garlic naan.
You could add in onion powder as well.
Beautiful.
That's a good one.
All right, one thing I like to do right
as they come off the skillet, brush it with some butter.
You can use the garlic butter if you'd like as well,
hit it with some flakey sea salt.
Beautiful.
And just a little bit of fresh parsley.
Oh man, that looks incredible.
Okay guys, this naan is fantastic
with any kind of Indian cuisine.
You can use it as a wrap or a sandwich, quesadillas.
Come in real quick, I want to tell you a secret, okay.
Too close, too close.
Okay.
First of all, this also makes excellent pizza dough.
I will show you later on.
So just keep that in mind.
Anyways, what I want you to know is next week
we will be sharing my chicken tikka masala recipe.
So you want to have this to go with that.
I also have a butter chicken recipe
on the blog that I will link to in the blog post.
But you guys look at how good this is.
Oh my gosh.
It's nice and warm and toasty.
My fingers are hot.
Okay.
Check out that.
Oh, so good.
Okay, I'm going to try a bite.
Hot!
(mellow music)
Oh my gosh you guys.
It's so soft and fluffy and pillowy.
It is a perfect, I mean, think about all the dipping
you can do into sauces.
Ooh, so good.
Plus don't forget that little sprinkle
of salt at the end with the butter,
it just makes it so good.
I cannot wait for you guys to try this.
Check out this naan recipe on my site, iwashyoudry.com,
and I will see you guys next time.
Don't forget we're making that chicken tikka masala next.
See you guys.
Bye.