Naan bread goes with Indian food like chocolate goes with strawberries. They were just made for each other. Although we don’t have a real tandoori oven to bake our bread in, we have found a simple method that makes this bread turn out perfect every time! We served this Naan bread with the Tandoori Chicken I blogged about yesterday or this would be great as a side dish to any of your favorite pasta dishes or soups. This soft, spongy dough has such a fun texture that allows the garlic butter to seep into the bread and makes it so every bite melts in your mouth.

*If you want a more ‘traditional’ texture, roll the dough out very thin and cook in a cast iron skillet until bubbles form and the bubbles in the bread can get charred and golden brown. I like my bread a little softer and thicker, but either baking method works great 😉

Recipe: Bread, Recipe: Food Storage, Recipe: Grains, Recipe: Indian, Recipe: Side Dishes, Deals to Meals, Naan BreadTry a dessert version of this Naan bread and eat with melted butter, cinnamon/sugar and drizzled with honey. it’s like a healthier version of a deep fried scone. Super yummy! I tripled this recipe and my kids gobbled them up faster than I could get them out of the oven. A super simple way to use several items in your food storage–love it!!

Recipe: Bread, Recipe: Food Storage, Recipe: Grains, Recipe: Indian, Recipe: Side Dishes, Deals to Meals, Naan Bread

Naan Bread

Simple Naan Bread
  1. 2 3/4 cups flour
  2. 3/4 tsp. salt
  3. 1 tsp baking powder
  4. 1 Tbls. sugar
  5. 2 tsp. yeast
  6. 1 egg
  7. 1/2 cup sour cream or plain yogurt
  8. 1/2 cup hot milk, microwaved for 1 minute
Garlic Butter
  1. 1/2 stick butter
  2. 2 garlic cloves, minced
  3. 1 tsp. dried or fresh parsley, chopped
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  1. In a mixing bowl add the heated milk and yeast together. Let rest for 3 minutes, or until yeast begins to bubble. Add the sugar, egg, sour cream and baking powder and mix until smooth. Add the flour, one cup at a time and continue to let dough knead for another 2-3 minutes. Add the salt and continue to knead on low speed for 5-7 minutes. Once the dough pulls away from the sides, place the dough in a greased bowl and cover with a light dish towel or saran wrap. Let dough double in size (about 30-45 minutes).
  2. On a counter, place a few teaspoons of olive oil and dump out dough onto counter. Cut the dough into 8-10 equal portions. Before you start shaping the dough, turn the oven to 475 degrees and place a baking stone into the oven to heat up. To form the dough, turn one dough piece at a time, into a thin, small circle. When oven is preheated, place 2-3 dough circles onto the hot pan and put back in the oven (on a rack that is fairly close to the top of the oven). Bake for 3-4 minutes, or until the bread is lightly golden brown on top. When dough is cooked, remove from the oven and spread with the garlic butter (or butter and cinnamon/sugar mixture).
Garlic Butter
  1. Melt the butter, add the garlic and parsley and mix until ready to brush on the cooked bread.
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