Wednesday, June 13, 2012


**I'm guest posting about my favorite wine store and their weekly wine tastings over on Eat*Drink*Cleveland today.  Check it out!**

June is Kevin's birthday month.  His favorite type of food is Indian so I'm going to feature a couple Indian recipes that are easy to recreate at home.

I had leftovers from eating at an Indian restaurant, but didn't have enough rice or naan in comparison.  I knew I had a few naan recipes bookmarked, but I needed something I could whip up after work.  Luckily I found this recipe which only needed an hour to rise.

Naan is ridiculously easy, I really couldn't believe how easy!  Mix up dough, knead for 10 minutes, let it rise for an hour, knead 1 minute, split into 6 pieces, then cook it on a pizza stone for 3 minutes on each side.

I spread butter over them right after they came out of the oven.  Next time I'm going to attempt making garlic naan.  Yum!

Naan freezes well and makes a great crust for a quick personal pizza.

Indian Naan Bread
Makes 6

4 cups flour
1 tsp baking powder
1/2 tsp salt
2 (7g) active dry-yeast packets
1 tsp sugar
2/3 cup milk, lukewarm
2 tbsp oil
2/3 cup plain yogurt
1 egg, beaten (optional) (I didn't add it)
Room temperature butter 

Whisk the flour, baking powder and salt into a mixing bowl. Stir in the yeast and sugar. Make a well in the center. Pour in the milk, oil, yogurt and beaten egg (if using). Beat well, gradually incorporating the surrounding flour to make a dough.

Knead the dough on a lightly floured surface for 10 minutes. Place in a lightly oiled bowl, cover with oiled plastic wrap and set in a warm place for about 1 hour, until doubled in bulk.

Put a pizza stone on the lowest rack in the oven and preheat the oven to 475.

Knead the dough lightly again and divide into six pieces. Roll each piece into a rectangular shape, brush lightly with oil and slap onto the hot pizza stone.  Bake the naan for 3 minutes, until puffed up, flip and bake for another 3 minutes.  After it comes out of the oven, lightly spread some butter on one side of the cooked naan, and transfer to a cooling rack.

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  1. Seriously?!? I can't believe it turned out that good and was so easy!! Did it have the chewiness of the restaurant naan? Maybe we should go out for Indian to celebrate his b-day. Yum!

    1. It's a combination of crispy and chewy. After eating Indian Delight one night, and the leftovers with my naan the next night, Kevin said he preferred mine. I preferred the restaurant version, but for a QUICK at-home version, I'll continue to make these.

  2. I second the whole 'getting Indian for his birthday' idea :)

  3. I NEED INDIAN FOOD. Like, NOW. AKA, I agree with Crystal and now I want naan.

  4. I've been wanting to make this for a while. it looks really good!