Bread Machine Naan
Naan is made using the dough cycle, then it's shaped into ovals and fried in a buttery skillet. I brush it with butter when it's done cooking, and sprinkle it with fresh herbs like parsley or chives. This is a delicious recipe that you'll want to add to your homemade bread rotation!
Servings: 4
Calories: 387kcal
Equipment
Ingredients
- ¾ cup water warmed to 110℉
- 1 tablespoon olive oil
- 1 large egg
- ½ cup plain Greek yogurt
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 ¾ cups bread flour
- 1 teaspoon instant dry yeast
Instructions
- Add the ingredients to the bread pan in this order: warm water, olive oil, egg, yogurt, salt, sugar and bread flour. Make a well in the center of the flour and add the yeast, being careful that it doesn't interact with the salt (this will cause the yeast to become inactive).
- Set the machine to the dough cycle. Check the dough to make sure a soft ball is forming. If it's too crumbly and dry, add more water. If it's too wet, add more flour in small amounts until a tacky dough ball forms.
- When the cycle is finished, remove from the bread pan and divide into 4 pieces. Shape into balls and place on a baking sheet. Cover with plastic wrap or a cheesecloth and let rise in a warm place until doubled in size, about 30-40 minutes.
- Punch down each dough ball and shape into a flattened oval or circle until about 8-10 inches in diameter.
- Heat a large skillet or griddle over medium-high heat for about 3 minutes. Add 2 tablespoons of butter. When melted, add the uncooked naan one at a time (or as many will fit) and fry for 2-3 minutes on each side. You'll know it's time to flip when bubbles begin to pop up and turn golden brown on the bottom.
- Remove the naan from the pan and place on a wire cooling rack. Brush the top side with melted butter and sprinkle with fresh herbs. Serve warm.
Video
Notes
Storing: Store naan at room temperature in an airtight container for about 2 days. I recommend freezing it that way it lasts longer and you can defrost it by the slice. It defrosts quickly at room temperature but you can use the microwave's defrost setting too. Naan can also be cooked from frozen if you're using it as a flatbread.
Tip 1: Check the dough about 5 minutes into kneading. If it's too wet, add more flour a little at a time and if it's too dry, add more water a little at a time until a soft tacky ball that pulls off the edges of the pan forms.
Tip 2: My oven has a proofing mode and I use this to let the dough rise a second time. You can use anywhere that's warm, though, like the inside of the microwave or the top of the fridge. Before I had an oven with the proof mode, I would heat it for a little bit and then turn it off while the dough was being made. By the time the dough was ready to come out and rise, the oven was just warm enough to proof the dough without cooking it.
Tip 3: If you're not sure if the naan is fully cooked check the temperature with a digital thermometer. Anywhere from 180-190 degrees Fahrenheit means it's done.
Nutrition
Serving: 10oz | Calories: 387kcal | Carbohydrates: 65g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 615mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 0.003mg | Calcium: 55mg | Iron: 1mg
