“I think we’ve been oversold the value of more and undersold the value of less.”
Greg McKeown – Essentialism, The Disciplined Pursuit of Less
It cannot be denied that I enjoy the complexities involved in making sourdough bread; the creation of wild yeast starter and the extensive and detailed note taking working towards constant and never-ending improvement. It also cannot be denied that sometimes I just really want to whip up some bread-y deliciousness.
This SO INCREDIBLY SUPER SIMPLE naan bread satisfies this delectably!
I know that there are some of you who still don’t believe me when I say that bread is not hard to make… okay, so not ALL bread is hard to make. I can’t deny that a certain trial and error… and patience… and research… and patience… and humility and even humour might go into the art of sourdough, but I can personally guarantee that a quicky recipe like this one that every single one of you can make with ease and great ultimate satisfaction.
My frequently stated golden rule – DO NOT OVERTHINK IT! I’ve adapted this recipe from another blogger who I won’t name because although I generally quite like the recipes I’ve found there, this one was made overly convoluted which is a huge no-no here on Be Still & Eat. I took out all the unnecessarily fussy steps and left you with the essentials.
Follow the very easy steps to create this simply gorgeous naan today. Make your people happy!
Enjoy & stay tuned to Be Still & Eat for a lovely vegetarian curry to accompany these little beauties in the very near future!
- 2 tsp active dry yeast
- 1 tsp sugar
- ½ cup lukewarm water
- 2½ cups AP flour
- 1 tsp salt
- ¼ cup olive oil
- ¼ cup plain yogurt
- 1 egg
- olive oil for pan
- ¼ cup melted butter - OPTIONAL
- chopped fresh herbs; parsley, thyme, oregano, or basil are some nice options but any that you enjoy will work - OPTIONAL
- coarse salt to finish - OPTIONAL
- Combine yeast, sugar
andwater in a small cup stirring and settingaside until it gets frothy and starts to rise - about 5-10 mins
- Combine flour and salt, whisking lightly and then make a well in the
- Add oil, yogurt
andegg. Whisk to blend
- Pour frothy yeast mixture over and begin to vigorously combine with your hands until you have a big shaggy mess.
- Turn over on itself spinning the bowl with each fold/turn until you have a smooth and only very slightly sticky dough. This shouldn't take more than about 5 or so minutes.
- Cover bowl with a clean towel and set inside a larger bowl that you have filled with "from the tap" hot water. Set aside for about an hour or until doubled in size.
- Heat oil in a cast iron pan and begin tearing off slightly larger than egg-sized chunks of dough and rolling into approximately 5" rounds that are less than about ¼' inch thick.
- Toss into the hot pan (you will know it's hot enough as it should start to bubble up immediately) Cook for a minute or less, flipping when golden. Cook for about the same amount of time on the other side.
- **You will have to replenish the oil about every other naan or you won't get that nice golden
- Wrap cooked naan in clean tea towels until you're ready to dress them with the butter/herb mixture.
- Top with coarse salt and watch them disappear!
- **Best eaten day they are baked! (and since they're so quick and easy there's no reason not to make them OFTEN!)