Simple Homemade Naan Bread Recipe

This simple homemade Naan Bread recipe is a true classic. It’s simple, quick and so delicious that is absolutely my favorite yeast bread.

After making this easy Indian flatbread, I’m sure you will never go out to buy them again. I made this using a NINJA FOODI, don’t worry if you don’t have it. You can also make it with a large non-stick frying pan following the same steps.

Image result for NAAN BREAD

Prep Time: 20 Mins

Cook Time: 5 Mins

Make: 4 Naan Breads

Ingredients

YEAST MIXTURE

  • cup lukewarm water (240ml)
  • teaspoons dry yeast (10g)

DRY INGREDIENTS

  • 1/2 cup coconut flour (60g)
  • 2 tablespoons ground psyllium husk (10g)
  • 1/4 cup blanched almond flour (30g)
  • 1/4 teaspoon salt
  • 3 tablespoons olive oil or vegetable oil of your choice (30ml)

Steps To Make Your Naan Bread

1. Place lukewarm water in a measuring jug. Stir in dry yeast. Set aside 5 minutes to activate the yeast. In a large mixing bowl, combine all the dry ingredients: coconut flour, psyllium husk, almond flour, and salt.

2. Pour in yeast mixture and olive oil. Use a spatula to combine at first, then knead the dough energetically with your hands for 2 minutes – not less. The texture is very wet at first, drying out as you go. Knead for at least 2 minutes to make sure that the fiber from the husk and coconut flour absorb all the moisture.

3. Form a ball of dough. Set aside for 10 minutes in the mixing bowl at room temperature.

4. After 10 minutes, knead the dough again for 30 seconds. If too wet, add a little more husk and repeat the waiting process until the dough is soft and easy to shape into a ball. Split the dough into 4 pieces. Shape 4 balls. This recipe makes 4 large naan bread; you can also shape 6 small naan bread by dividing the dough into 6 balls if preferred.

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5. Prepare two pieces of parchment paper. Place one on the benchtop, place the dough ball in the middle of the parchment paper sheet and cover the ball with the second piece of parchment paper. Press the ball slightly to stick the paper to the ball.

6. Use a rolling pin to roll the dough into a naan shape. Keep the dough slightly thick to mimic real naan bread. Remove the top parchment paper layer. Reshape the sides of the naan bread with your fingers if needed for lovely smooth sides.

7. Select SEAR/SAUTE and set to MD: HI. Select START/STOP to begin. Allow to Preheat for 5 minutes

8. Lightly grease pot with 1 teaspoon olive oil. Place 1 circle of dough in pot. Cook without disturbing until dough is bursting with air bubbles, about 1-2 minute. Then flip and cook the other side until golden brown, another 1-2 minute

9. Remove and repeat, making sure to add oil with each piece of dough.

10. Enjoy with warm curry or dip.

AMOUNT PER SERVING   (1 NAAN BREAD)

Calories 182 Calories from Fat 136 Total Fat 15.1g 23%, Total Carbohydrates 9.8g 3%, Dietary Fiber 6.3g 25%, Protein 4.1g 8%

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