Indian Naan Bread
Not only is this a great addition to a traditional Indian meal, it's also delicious with lamb, vegetarian or a curry/cumin dish. This is Emeril's recipe that came with my cast iron pizza/griddle pan! Time indicated does not include rising time.
- Ready In:
- 1 teaspoon active dry yeast
- 1⁄2 teaspoon sugar
- 1⁄2 cup warm water, 107 degrees F
- 1 1⁄4 cups flour, all purpose (plus more for kneading)
- 1⁄2 teaspoon salt
- 1⁄4 cup butter, plus 1 teaspooon, melted butter (still warm, NOT hot)
- 1 tablespoon vegetable oil
- 1 tablespoon melted butter
- 1 1⁄2 tablespoons mixed seeds (mixture of nigella, sesame and white poppy seeds, or any combination)
- Combine yeast and sugar in small bowl.
- Add water and stir well and let rest until foamy, about 5 minutes.
- Stire together the flour and salt in a large bowl.
- Make a well in the center of the flour and pour in the mixture and butter.
- Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
- Transfer dough to flightly floured board and knead for 3 minutes.
- Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
- Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
- Preheat oven and griddle (or baking stone) to 400 degrees F.
- Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
- Using a lightly floured rolling pin, gently roll each portion dough into a circle.
- 5-6 inches in diameter.
- Optional: Brush tops with melted butter and sprinkle with seeds.
- Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
- Bake until light golden brown and puffed, 8 - 10 minutes.
- Remove bread and bake remaining rounds.
- Serve bread hot or warm.