Naan

Yesterday I posted my Indian Coconut Pork Curry and promised to post a recipe for naan, so here it is. This naan is the perfect side for any curry, you can also cut a piece of naan in half and fill the pockets with curry to create an Indian sandwich!

This recipe makes sixteen pieces of naan.  I froze most of mine, that way next time I make a curry (or am just in a naan mood) I won't have to make it from scratch!  Naan freezes very well, just lightly toast it and it tastes like you just made it.

For the dough:
1 ¼ cups fat-free milk
¼ cup Fage yogurt
1 ½ to 3 cups All Purpose flour
1 cup White Whole Wheat flour from Trader Joe's
1 tsp salt
½ tsp yeast
1 tsp sugar
1 tsp minced garlic
1 tsp curry powder

For dusting:
(you can just use flour, but mixing these ingredients with it gives the naan more flavor)
¼ cup White Whole Wheat flour from Trader Joe's
1 TBSP curry powder
1 tsp garlic powder

Whisk together the milk and yogurt, then heat in the microwave until it reaches body temperature.

In the bowl of a standing mixer, use the paddle attachment to mix together the milk/yogurt mixture, 1 ½ cups All Purpose flour, White Whole Wheat flour, salt, yeast, sugar, garlic, and curry powder (I used my KitchenAid mixer for this step).  If you don't have a standing mixer, you can use a wooden spoon to mix together the ingredients in a large bowl.

Keep adding All Purpose flour as needed until the mixture forms a moist dough that easily cleans the sides of the bowl (it should be a little sticky).  Form the dough into a ball, then transfer to a greased bowl, cover, and let rise for 1 hour.

Punch down the dough, then cut into sixteen even pieces.  Lightly cover with a tea towel and let rise for another 30 minutes.

Roll out the individual pieces of dough into thin football shapes, dusting with the flour/curry powder mixture as you go.

Bake the dough on preheated pizza stones until it begins to bubble and brown.  Use tongs to flip the naan, then finish cooking until both sides are evenly browned.

Enjoy your naan alongside any Indian curry, try it with my Indian Coconut Pork Curry!

Naan

For the dough:

1 ¼ cups fat-free milk

¼ cup Fage yogurt

1 ½ to 3 cups All Purpose flour

1 cup White Whole Wheat flour from Trader Joe's

1 tsp salt

½ tsp yeast

1 tsp sugar

1 tsp minced garlic

1 tsp curry powder

For dusting:

(you can just use flour, but mixing these ingredients with it gives the naan more flavor)

¼ cup White Whole Wheat flour from Trader Joe's

1 TBSP curry powder

1 tsp garlic powder

Whisk together the milk and yogurt, then heat in the microwave until it reaches body temperature.

In the bowl of a standing mixer, use the paddle attachment to mix together the milk/yogurt mixture, 1 ½ cups All Purpose flour, White Whole Wheat flour, salt, yeast, sugar, garlic, and curry powder (I used my KitchenAid mixer for this step).  If you don't have a standing mixer, you can use a wooden spoon to mix together the ingredients in a large bowl.

Keep adding All Purpose flour as needed until the mixture forms a moist dough that easily cleans the sides of the bowl (it should be a little sticky).  Form the dough into a ball, then transfer to a greased bowl, cover, and let rise for 1 hour.

Punch down the dough, then cut into sixteen even pieces.  Lightly cover with a tea towel and let rise for another 30 minutes.

Roll out the individual pieces of dough into thin football shapes, dusting with the flour/curry powder mixture as you go.

Bake the dough on preheated pizza stones until it begins to bubble and brown.  Use tongs to flip the naan, then finish cooking until both sides are evenly browned.

Enjoy your naan alongside any Indian curry, try it with my Indian Coconut Pork Curry!

To see more of my pictures you can find me on Instagram at @audreygracephotography.