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Naan Bread

Chef Barbi
A staple to the Middle Eastern Cuisine, easy to make and fun to eat.
5 from 1 vote
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Prep Time 14 minutes
Cook Time 1 hour 25 minutes
Course Side Dish
Cuisine Middle Eastern
Servings 6

Equipment

  • Mixer with bread hook
  • Baking sheet covered in parchment paper
  • Cutting board
  • Stainless steel bowl
  • Wire rack

Ingredients
  

  • 14 oz Flour
  • 2¼ teaspoon Instant dry yeast
  • 6 oz Warm water
  • 2 oz Clarified butter
  • ¼ cup Plain yogurt
  • 1 Egg
  • 3 teaspoons Sugar
  • 1½ teaspoon Salt
  • as needed Olive oil

Instructions
 

  • In a mixer with a bread hook, add the flour and yeast.
  • Mix to blend, add water, butter, yogurt, egg, sugar, and salt. Mix on low speed for 4 minutes
  • Dough should be elastic but still wet.
  • Oil the bottom of a stainless steel bowl, place dough in the bowl, let dough rest for 1 hour.
  • On a floured board, shape the dough into a long tube.
  • Tear dough into 8 pieces, make into balls, let dough balls rest 15 minutes.
  • After resting, shape dough into 7 inch flat rounds, pull one edge to elongate each round slightly.
  • Place dough rounds on a parchment paper covered baking sheet.
  • Bake at 450 until golden brown and puffed, about 10 minutes.
  • Cool on a wire rack. Enjoy!

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