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Supereasy Homemade Naan (Indian Flatbread)

So last time Hans and I made Indian food at home, we used store-bought Naan to go along with the dish. But why not make Naan from scratch?! Turns out our new blender (a Blendtec) came with a recipe book that included a Naan recipe.

We have modified the recipe slightly and made it using a mixer (instead of the blender). It turned out phenomenal. But try for yourself and share your thoughts.

 

Ingredients (6-7 Naan breads):
1/3 cup milk, warmed
2¼ teaspoon dry active yeast
½ tablespoon raw sugar
¾ cup plain organic yogurt
2 tablespoons vegetable oil (we used Safflower oil)
1½ teaspoon sea salt
¼ teaspoon baking powder
2½ cups organic flour (can be made with whole white wheat flour: 2 cups whole wheat and ½ cup all-purpose flour)

Preparation:
1. Combine milk, yeast, and sugar in small bowl. Cover and let the yeast proof (5-10 minutes).
2. Add yogurt, vegetable oil, salt, baking powder, flour, and yeast mixture into mixer. We used a dough hook and let the mixer combine the ingredients until they formed a dough ball.
3. Let the dough rest and allow to rise until doubled. (If you have an oven that allows proofing, proof in oven).
4. Remove dough and divide into 6 or 7 lemon-sized balls. Roll dough and flatten into a ¼” oval shape. Sprinkle one side with water and gently place the oval shape with the water-side down onto a heated griddle. Let the dough cook for a couple of minutes until it starts to puff and brown on the underside (similar to making pancakes, be patient). Flip the Naan and gook on the other side until golden brown.
5. Serve with Indian meal or eat with dip.

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