fluffy naan

this is probably my favourite naan recipe. it’s not exactly traditional, but man is it good!

it’s yeast bread, but punched down and fried, so that it has a delightfully light and chewy texture. it’s actually kind of dangerous - i could eat a whole meal of just bread!

*note this recipe makes a huge batch, but you could always just do half. you probably won’t want to though, you’ll want ALL THE NAAN. this recipe makes about 10 good sized naans.

ingredients:

4 1/2 t yeast
2 c warm water
2 T garlic grated
4 T olive oil
2 t salt
4 t sugar
4 c flour

to make:

mix yeast and warm water. let it sit for a few minutes until it’s foamy. then add the garlic and olive oil.

put 2 c flour as well as sugar and salt in a big bowl (or kitchen aid mixer). add the wet ingredients, and stir until fully mixed.

add more flour 1/2 c at a time while mixing. when the dough has stopped being sticky, knead by hand (or with a dough hook).

coat the ball of dough in olive oil and allow to rise 1 hour (covered by a towel), until at least doubled.

dump the dough onto a floured surface and knead it a minute more. then break into golf ball sized chunks. flatten the dough with your hands until it’s quite thin. it doesn’t have to be perfect, just thin enough that i will get cooked through (1/2” or so).

fry the dough in a frying pan on medium heat in 1 t butter or oil. about 2 minutes per side, or until it’s browned and fluffy.

try not to eat it all before dinner! if you are serving it later, wrap in tinfoil and keep it in a warm (200 degree or so) oven until ready to serve. it can also be reheated that way to eat later!