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Prep time
2 hours
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Cook time
8 minutes
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Makes
8
Author Notes
Our family loves Naan bread but it is pricy in the supermarket. Here is my recipe for a quick and easy food processor method of making a baked Naan bread. It is much like a pita bread as it is not fried but baked in the oven. This recipe is so easy to make and does not require a long rise time or overnight rest. It is very flavorful with yogurt, honey and butter.
You can use either all bread flour or 2 cups bread flour and 1 cup white whole wheat flour. The whole wheat version will absorb all of the 3/4 cup of water and maybe more depending on the time of year and the humidity in your kitchen. The rise may not be as high also but the flavor is great!
COOKS NOTES UPDATE: I used regular sour cream in place of the yogurt and the result was fantastic. —Lorraine Fina Stevenski
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Ingredients
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3 cups
bread flour
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1
packet rapid rise yeast (2- 1/4 teaspoons)
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1 teaspoon
baking powder
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1 teaspoon
fine sea salt
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1/4 cup
whole milk Greek yogurt (I like Fage Greek)
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4 tablespoons
melted butter (salted OK)
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2 tablespoons
honey (local is best) or brown sugar
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3/4 cup
warm water (100-110 degrees)
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Pam canola cooking spray
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1 tablespoon
soft butter for greasing the bowl
Directions
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To the bowl of a large food processor, add the flour, yeast, baking powder and salt. Pulse a few times to blend. Stop the machine and add the yogurt, melted butter and honey. Pulse a few times to blend. With the machine running, add the water slowly down the feed tube. Hold back 1/4 cup. Process just until the mixture forms a ball. Stop the machine and feel the dough. Is it dry when you pinch it? It should be soft and smooth. If too dry, add the rest of the water and process just until a smooth, soft dough forms. The whole wheat blend will require the full 3/4 cup water, possibly more if too dry. This should be a soft and moist dough.
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Turn out on a lightly floured surface and knead about 1 minute until smooth and soft. Form into a ball and let rise in a lightly buttered bowl covered with plastic wrap for 1 hour or until doubled in size. The wheat version may not double in size, but that's OK.
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Preheat the oven to 475 degrees. Line 4 rimmed half sheet pans with parchment paper. Coat lightly with canola cooking spray. Turn out the dough on a lightly floured surface and cut into 8 portions. Form each into a ball. Roll each into a circle. With the circle of dough in your 2 hands, gently pull the dough to form a oblong piece of dough. Place 2 on each cookie sheet. Let them rest and rise for another 30 minutes. Bake 2 sheets at a time, on the bottom rack of the oven, preferably on a pizza stone, until puffed and light golden brown; about 6-8 minutes.
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