An easy version of a soft, pillowy flatbread made in a food processor. Homemade Naan is my favorite flat bread and so easy.
Why you should make homemade Naan bread
It’s easy, cheaper than store bought and waaayyyyyy bettah! How’s that for an answer? Seriously, at least try it.
Every time I make this, I ask myself, ‘Self, why don’t you make this everyday?’. It’s THAT good. You can also make an extra batch of dough while you have the food processor out and refrigerate the extra dough for tomorrow. Just be sure to rise it the next day as if you just got it out of the food processor. It may take longer because the yeast needs to come to room temp before it does its magic.
What is Naan?
Naan is a flatbread that most likely originated in the Middle East or India. Different variations have evolved. Yeast is a common leavener but baking soda has been used somewhat in recent years. Milk or yogurt may be added for flavor. You may also season the dough with spices.
The bread is common in Indian and Middle Eastern cuisine and is growing in popularity in the U.S. and Great Britain. It is typically served with dinner or used as a snack. You can make a Naan Burger, Naan Wrap, Naanwich or smother with butter and jam, my favorite. You can use it like pizza dough and make a pizza. I like to eat it with butter and jam and have it with my tea.
The bread is soft, pillowy and slightly chewy. Kids LOVE it!
If you create this little gem, let us know. Take a picture of it and #FusionCraftiness so we can all see on Instagram. Do you have any other uses for Naan? Let us know by leaving a comment.
- 1/2 cup warm water
- 1 tsp yeast
- 1 tsp sugar
- 1/4 cup olive oil + more for frying
- 1 egg
- 2 cups all-purpose flour (277 grams)
- 1 tsp salt
- Place first three ingredients in a small bowl and set aside until foamy, about 10 minutes.
- In another small bowl add oil and egg, beat lightly to emulsify the egg.
- In a food processor add flour and salt, pulse to blend salt.
- Add yeast water when ready at a slow stream while blending.
- Add the oil and egg mixture in the same manner, slowly until the dough comes apart from the side. Stop adding the oil mixture at this point. Blend for another 30 seconds.
- Turn out onto a lightly floured surface, kneading until smooth. Place in a large bowl that has been oiled with cooking spray or oil, flip and cover with plastic. Place in a warm place to rise, until double in size, about 1 hour.
- Roll out dough onto floured surface.
- Divide into 8 pieces evenly and keep under a kitchen towel or plastic to keep from drying out.
- Preheat an oiled skillet over medium heat.
- Take each dough and roll out into a circle, about 1/4 inch thick.
- Cook in skillet, flipping when golden brown on one side, cook until other side is done. Repeat with remaining dough.
- Brush with melted butter or olive oil (optional)
- NOTE: I like to weigh my flour with baked goods. I live at high altitude and flour can get packed down so my recipes may not turn out like yours. Weighing is the most accurate method with flour.