Tuesday, May 7, 2013

Homemade Naan Bread

Remember yesterday? When I posted that delicious chickpea curry that I said was great on sweet potatoes or over rice? You wanna know what it is also great with? Homemade naan bread!! Y'all this is maybe my favorite homemade yeast bread ever. It takes a little longer for the rising time (2 hours) but it is totally worth it. Make it once and you'll be hooked.

Before we get to the recipe though, can we just talk about how spring has finally sprung? I cannot express my excitement for warm sunny days. The gloom of winter in central IL was just bumming me out. Now I am finding myself smiling and basking in the sun (in between the downpours). What are you looking forward to most this spring?

Homemade Naan Bread (adapted from Eat Live Run)
1 1/2 cups warm water (~100 F)
1 tsp active dry yeast
3-3 1/2 cups all purpose flour
1 1/2 tsp salt
1/2 tsp sugar

In a small bowl, gently stir the yeast and sugar into the water and let sit for 5 minutes.

Using a stand mixer, combine the yeast mixture with half of the flour. Mix on low for approximately 3 minutes. Add the rest of the flour and the salt and increase to a high speed for about 6 minutes, until the dough pulls away from the side of the bowl. Place the dough in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise for about 2 hours until doubled in size.

Preheat oven to 475 F.

Turn the dough out on a floured surface and divide into four sections. Shape each into a rectangle and sprinkle with water. Make dimples using your fingers. Bake on a parchment lined baking sheet for about 20 minutes until golden brown.

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