Naan
One full pack makes 6 or 7 x 7” naan
There’s nothing like a pillowy piece of warm pan fried naan to have with a curry!
Before our gluten free journey this bread lived in our house daily. I’d top it with melted cheese for my son, as he loved the garlicky softness of the chewy naan. No dairy needed here or fussing with yogurts.
Bonus: The cooked breads freeze & reheat beautifully!
One full pack makes 6 or 7 x 7” naan
Note:: see below for recipe for 2 naan (single portion)
What you’ll need:
Ingredients
1 pack Gusto Flatbread Mix
270 g warm water (100-110°F)
10 g or 1 slightly heaped tbsp instant yeast
2 tsp sugar
2 tbsp soft butter of choice (do not use oil or melted butter)
Directions:
In a stand mixer bowl with a paddle attachment, pour in warm water, sugar and yeast. Stir to dissolve. (You can also use a handheld mixer.)
Add the butter & flour mix. Beat on low, then medium (#4 on kitchen aid) for 2 mins.
This dough is sticky & requires no kneading. Simply drop or scoop onto squares of parchment. Pat into rounds or tear drops using lightly floured hands.
Rising: Place naan on a sheet pan. Cover. Let rest 25-30 mins.
Tips: Preheat oven to (170°F) for ONE minute only. Now add the trays. Turn on oven light.
Cut the parchment into squares, a little larger than your naan.
Heat the pan on medium heat, with a lid on, for 3-4 minutes.
Carefully lay the naan on the hot pan, parchment side down. Cover with a lid.
Cook for 2 minutes. Using a spatula, flip the naan over onto the hot pan, removing the paper underneath.
Cover again & cook for 1-2 minutes until bread is puffy & charred. Remove & lightly brush with melted butter, garlic butter or cilantro butter. Get as creative as your taste buds like!
Repeat steps 7-9 until all naan is cooked. You can cover the cooked naan with a clean tea towel to keep warm.
Make rounds or tear drop shapes.
Tips:
The pan needs to be hot but not scorching. The idea is to cook the bread through before it gets burned.
Just use a little flour dusted on your hand prior the flattening. It doesn’t require much to prevent sticking. Too much flour and it’ll just fall into the pan & burn.
I like to keep my parchment squares and use again a few times.
Cooking time may vary depending on how thick you made the naan.
Storage:
Wrap the cooled & already buttered/oiled naan in cling film or foil or place in a freezer-safe ziploc bag. Can be frozen for 2-3 months.
Reheat from frozen or thaw first. Reheat time will depend on defrosted or not, but heat in the microwave in 30 seconds increments, or in a toaster for 2-5 minutes until very HOT! This will bring the bread to a fresh-from-skillet condition.
Allow to cool a little of course before eating. Enjoy!