Tuesday, November 27, 2012

Homemade Naan (Indian Flatbread)

The Lowdown:

I'm not sure why, but Rippin' Another Blog is always the hardest post to do. When it comes to cooking I am nothing more than a carbon craving-based lifeform. I never have a plan, just a general idea. For the most part, this suits me just fine. Scrambling last minute looking for an ingredient I thought I had is common place, and substitutions are even more common.

Finding a recipe on another blog, with this in mind, can be quite a daunting task. Chances are that they will not have the same problem as I do. Chances are their tastes will be a lot different than mine - especially considering mine change on a day to day basis. And chances are I wont have the proper ingredients on hand, which makes for an annoying trip to a child infested grocery store. Don't get me wrong, I love grocery shopping... at 9pm. Also, don't get me wrong, it's not that I think I'm a better or more creative cook, I just have a very finicky (and at times odd) sense of taste.

This week, Kristy informed me that So Yummy, So Tasty was our mission (if you so choose to accept) for the week. Her page seemed good enough. It definitely has variety and a lot of lovely looking meals. Luckily for me, she had one recipe that struck my heart strings. Naan. I love every Indian dish I've ever eaten. Multiply by pi, carry the one, then subtract by 47... by my calculations that is 32 Indian dishes. Many of them I have recreated myself. Naan; however, is not one of those. I'm not adverse to the idea of making bread. In fact, I love it, which makes the fact that I've never made naan that much sillier. I guess this was that kick to the nuts that gets the balls rolling. So thank you for that So Yummy, So Tasty. 


The Playlist:

2 teaspoon dry active yeast
1 tsp Organic cane sugar

½ cup water, tepid
3 cups Chickpea flour
½ tsp salt
¼ cup Vegetable oil
1/3 cup Yogurt
1 egg

The Skinny:

  1. In large measuring cup: combine water, yeast, and sugar. Allow to prime for 10 minutes then add yogurt, egg, and oil. Mix until smooth.
  2. In large mixing bowl: combine liquid mixture, flour and salt. Mix until dough begins to form a unified ball (only partially sticks to edges of bowl), then cover with a warm towel and let set for 45 minutes.
  3. On a well floured surface roll dough out and cut into 8 equally sized strips. Form these strips into balls, then form into 6-8 inch circles. 
  4. Oil a heavy pan and heat on medium. Cook dough on each side until browned.   

Stay Rad -h
Featured on: Premeditated LeftoversFood RenegadeChef in Training33 Shades of Green


  1. I have never made my own naan. Thanks for sharing the idea. I am giving away two great prizes on my blog: a $50 gift certificate to my favorite jeweler robinsonlane.com and a copy of a new book published by fellow blogger, Kat Robinson. It is called Arkansas Pie: A Slice of the Natural State. I just know you will love either one. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.html Come link up to enter.

  2. I have never made naan, but since this is recipe is gluten-free and I have chickpea flour in my cupboard I really don't have an excuse not to. The naan looks tasty! Thanks for sharing your recipes with the Hearth and Soul Hop.

    1. The recipe called for regular white flour, but it just seemed a bit more traditional to use chickpea flour (besan). The flavour was still amazing so I don't think it changed much.