Naan Bread

Whenever my husband and I go out to our favorite Himalayan/India restaurant, we always order naan.  Sometimes we get the cheese naan, sometimes we get the garlic, sometimes we get just plain naan.  But we always have the same conversation; ME: You know we're paying $4.00 for 2 pieces of bread, and I know how to make 4 times this amount for about $1."   HUSBAND:  Yea, then why don't you?"  Same conversation, every time!  So - today I decided to make the bread.  I already had the recipe, and the ingredients are so few.  It does take some time, but it's so simple.  Let me show you.

You will need:
1 tsp. kosher salt
3 cups all purpose flour
1 stick butter
3/4 cup water

In a medium bowl, whisk together the flour and salt.

Melt 6 Tablespoons of butter and add to the flour.  Mix in well.

Gradually add in the water.  Stir until the the dough comes together.

Turn the dough out onto a lightly floured surface and knead until the dough is smooth and shiny, (about 5 minutes), and forms a ball.

Wrap the dough in plastic, and let the dough rest for FOUR, (4), hours.

After four hours, divide the dough into 10 equal pieces, and roll each piece into a ball with the palm of your hand.  Place the dough balls on a baking sheet.

Cover the dough with plastic wrap and let rest for 15 minutes.

Because I want to flavor my naan, while the dough was resting I gathered some items together - garlic, fresh chives, fresh rosemary, shredded cheese.  You can leave your bread plain or flavor it with whatever you would like.

After 15 minutes roll each dough ball out in a very thin piece, (using a rolling pin), on an unfloured surface.  Try to make it round or oval, (if possible).

Using the remaining softened butter, lightly brush the top of the dough.

Sprinkle some topping on the dough.

I am going to make a couple of cheese naan breads.

Next tightly roll up the dough onto itself, to create a long rope.

Now, wind the rope into a tight coil.

I am also going to make a couple of garlic and chive naan breads.

And, a couple of rosemary and lemon zest naan breads.

And finally, some plain naan, (just buttered and rolled up).

After you have rolled up all the dough, Use the rolling pin and flatten each coil into a very thin round, (or oval), no more than 1/4 inch thick.

 The thinner the better.

You can stack the dough, with parchment paper between each slice.

When you have all the dough rolled out, working with one slice at a time, using the last of the softened butter, brush both sides of the dough very lightly.

Using a cast iron skillet or griddle- heat the skillet over medium-high heat.

When the skillet is hot, add the dough, (one at a time), and cook for about 2 minutes.

Flip over, and cook for another 2 minutes on the other side.

Notice the lightly blistered coloring.  you want to make sure the bread is cooked through.

When the bread is done, transfer to a baking rack to cool.

The cooking process goes very quickly, and in no time, you will have all your bread cooked and ready to eat.

Notice how flaky the bread is.  This is a slice of the plain naan.

I made a quick cucumber sauce - YUMMY !

It's also good with a light butter or honey.

Tonight we are having these with roasted chicken, cucumber sauce, and pinjur, (a roasted red pepper sauce).

Leftovers store very well in a plastic bag in the refrigerator, or they can be frozen.

Give these a try.  And don't be afraid to mix different flavors in your bread.

Enjoy !