Try this Indian flatbread naan to make individual pizzas or as a great side dish! It’s easy to make and the dough lasts in your fridge for up to 3 days!
Indian Flatbread Naan
- 1½ cups warm water
- 1 tsp sugar
- 2 tsp yeast
- 3¼ cups flour
- 2 tsp salt
- Cornmeal for dusting
- oil or butter for brushing (optional)
- In a small microwave-safe bowl, mix water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
- Dissolve yeast in the warm water and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
- In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.
- Fit stand mixer with a dough hook.
- When the yeast has proofed, add it to the flour mixture and mix on low speed until all ingredients are well incorporated. This can also be mixed by hand.
- Transfer dough to a storage bowl and cover.* Note: This will not have the consistency of regular bread dough. It will be thinner and will easily and quickly mold to the shape of the bowl.
- Let the dough rise until it has peaked and then begins to fall. This will take at least 2 hours but can take longer depending on the room temperature. The dough can be left at room temperature for up to 5 hours without any ill effects.
- Transfer the bowl of dough to the refrigerator and chill for at least 3 hours or up to 36 hours.
- Remove from the refrigerator and cut off ¼ of the dough. Return the rest to the refrigerator.
- Preheat oven to 450℉.
- Sprinkle a small amount of cornmeal onto a piece of parchment paper. Shape dough into a ball and, using a rolling pin and your hands, roll dough into an 8” circle on parchment paper or a silicone mat. Use oil or cooking spray if the dough is too sticky to handle.
- Transfer the rolled dough, on the parchment paper/mat, to a cooking sheet and put it in the oven.
- Bake for 6-8 minutes or until browned around the edges.
- Remove from the oven and brush with melted butter, if desired.
- Repeat with the remaining dough to make 3 more naans or leave the dough in the refrigerator for up to 3 days to make as needed.
- Can be served warm or at room temperature.
- *The cover on the bowl should not be airtight as the gasses will need to escape. This can be achieved by using a vented container or simply laying the cover on top of the bowl without sealing.
- Hack: Cooked bread will remain fresh for 3-4 days at room temperature or up to 2 weeks in the fridge. Alternatively, it can be frozen for up to 3 months.
- Hack: Naan dough will keep for up to 3 days in the refrigerator.
- Hack: Naan bread can be used as a side for saucy meals, soups or stews. It can be used for fillings in a similar fashion as tortillas or wraps. Flatbread pizzas are also a popular item!
Did you ever wonder about the science behind how yeast makes your bread rise? Check out the facts here!