- 3 cup unbleached all-purpose flour, plus more for dusting
- 2 tsp baking powder
- 1-1/2 tsp kosher salt
- 3/4 cup buttermilk, at room temperature
- ~3/4 cup of warm water
- Cooking spray oil
- 1-2 Tbsp melted butter
- Before you start, set the buttermilk out to allow it to warm up to room temperature.
- Mix the flour, baking powder, and kosher salt together in a large bowl.
- Pour the buttermilk over the top of the flour mixture, and quickly stir it in using a large spoon. The flour will still be fairly dry with some wet clumps.
- Stir in water, a few tablespoons at a time, stirring in with a spatula or wooden spoon. Continue stirring in water until the flour comes together to form a soft ball (should take ~3/4 cup). It should be soft and slightly sticky.
- Knead the dough by hand for 1-2 minutes, using the ball to pick up any dry flour in the bottom of the bowl. If it’s too sticky to handle, you can use some flour to dust your hands.
- Spray a baking sheet with the spray oil, then divide the dough into six equal portions. Roll each portion into a round ball, and place on baking sheet.
- Melt the butter, and then coat each of the round dough balls with butter.
- Cover the baking sheet with plastic wrap and let sit at room temperature for 30 minutes. The dough needs to rest, but won’t rise much.
- About 10 min before that 30 minutes is up, preheat a large cast-iron pan or skillet, a little below medium heat.
- Dust a work surface with some flour, and then take out one dough ball (leaving the others covered with plastic wrap), touch both sides of the dough ball to the floured surface to get flour on both sides of the ball. Then roll it out with a lightly-floured rolling pin, until it is approximately 8-9 inch diameter and roughly circular. You can rotate the dough by 90 degrees with each rolling motion, to make it roughly even. But the shape doesn’t need to be perfectly round.
- Once the skillet is hot, add the first portion of flattened dough. Cook for 1-3 minutes, uncovered, until lots of bubbles have appeared and the bottom surface is dry and has lots of brown spots.
- Flip the dough over with tongs, and then cook it covered for another two minutes until there are plenty of dark, almost charred spots on the top and bottom of the naan bread. You may need to lower temperatures to reduce charring.
- While the first naan bread piece is cooking, roll out the next piece, and then repeat steps 10-13 until all six are cooked.
- You can brush the cooked naan with more of the melted butter if you have leftovers from brushing the dough balls in step 7. If you’re really fancy, you could mix in some minced garlic with the butter to brush the cooked Naan with to make a garlic naan.
Serve this with the previously mentioned Instant Pot butter chicken and cooked Basmati Rice for a nice Indian-style dinner that is relatively easy to cook, and really tasty. I don’t do a lot of breads or baking, and this recipe is pretty forgiving.
This is the second of my international recipes that I’ve been trying out as part of one of my annual goals for 2023, to try out recipes from each of the inhabited continents.