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Curry is delicious. You know rice is delicious with your main dish, but what if you're tired of rice?

Take a note from India and make some super simple Naan. Naan is a yogurt bread that is soft and slightly sweet.

Not only is it simple but it is cheap. We'll make it two ways: by hand and with a stand mixer.

You're going to love this bread.

Step 1: Gather Ingredients and Supplies

Gather You Ingredients:
- 2 tsp dry yeast
- 1 tsp sugar
- 1/2 cup water, warm
- 2.5 - 3 cups All Purpose flour
- 1/2 tsp salt
- 1/4 cup veg oil
- 1/3 cup greek yogurt
- 1 large egg

- Extra oil and flour as necessary

Gather Your Supplies:
- Stand mixer with dough hook or mixing bowl and sturdy spoon
- Glass or clear 2 cup measuring cup
- Thermometer
- Measuring utensils
- Large kitchen knife (10 inches or more)
- Rolling pin
- Cooking spray
- Heavy shallow pan
- Flipper
- Plastic wrap
- Whisk

Step 2: Proof the Yeast

Measure Your Dry

To proof your yeast you will need the yeast and sugar. Measure them out and add them to a small dish that will hold more than a half cup of water.

Warm Your Water

Your water needs to be WARM not hot. Preferably it should be 110-115F, (43-46C) and no more than 120F (48C).

Add your water to the dry parts and mix gently. This needs to sit about 5 to 10 minutes and it will foam. If it does not foam throw out your mix and start with fresh yeast, yours is dead.

I have two bowls in these pictures because I am making two batches with different methods.

Step 3: Measure Your Wet

Two Cup Measure is the Star

Measure your yogurt into the measuring cup. In a second measuring utensil set aside 1/4 cup oil and add it to the cup. Add the egg to the cup.
If your cup is more accurately marked you need 2.6oz of yogurt and 2oz of oil. The recipe calls for plain greek yogurt but I have found a light honey flavor works wonderfully.

Add the foamed bowl of yeast to the measuring cup. This will separate and look super gross. Gently mix it all together.

Step 4: Time to Mix: Mixer

Add the Parts

In your mixer bowl mix 2.5 cups flour and salt. Mix it somewhat. Add your wet ingredients to the bowl, attach the hook, and mix on low to medium low.

The dough is going to be very wet, this is normal. Add more flour slowly, up to a half cup, until the dough comes off the sides of the bowls and is soft to the touch and doesn't stick to your fingers. When it reaches this point mix it for about two minutes on medium.

Put the dough in a large bowl and cover it with plastic wrap. Leave it in a warm, non drafty place to rise for 40 to 60 minutes.

Step 5: Time to Mix: by Hand

Add The Parts - Slowly

Gather your large mixing bowl and mix 1 cup of flour and the salt. Mix them together with a whisk and add the liquid ingredients. Whisk it until it is a loose batter. At this point switch to a sturdy spoon and add the rest of the flour, up to 3 cups total, mixing as you go. When the dough becomes too stiff to stir flour a surface and knead in any flour you didn't mix in until the dough is soft and does not stick to your fingers. Knead an additional 2-5 minutes.

Set the dough aside in a bowl with plastic wrap and leave it in a warm place for 40-60 minutes.

Step 6: Divide Your Dough

Is It Puffy?

If yes, take it out of the bowl and dump it onto a floured board.

If no put it back into its warm place to rise longer.

Divide the Dough

Pat it down into a round about an inch thick. Use a large knife sprayed with cooking spray to cut it into 8 equal wedges, like you would a pizza. Take each wedge and roll it into a ball. When you are rolling the balls into flatbread cover the other balls with plastic wrap to keep them from drying.

Step 7: Roll and Cook

Roll Your Balls...

into flat rounds. This will take a little bit of extra flour on the surface. The round should be about a quarter inch thick. If you roll them all out before cooking they will continue to rise as you wait. Occasionally I roll them back to a quarter inch before cooking as they will puff up more in the pan.

Heat The Pan

You need your pan to be at least 350F (176C). Higher heat is acceptable but you will need to watch for burning. Lightly oil the pan and throw your flattened rounds in one at a time. When they bubble it is time to flip. These pictures look like they have indentations, I promise they are bubbles.

If your pan gets to 400F or more turn it down and wait a few minutes. You risk burning your dough fast, and burn is not an excellent flavor.

Step 8: Cook Everything and Enjoy

Cook Through

Each round will take around five minutes total depending on the temperature of your pan. When they are ready to come out put them on a wire rack or a tea towel. If you put them on a cold surface they will get moist and soggy, and this is not ideal. If you're not sure about your bread break one open to check.

Eat Warm

Or re-warm in a low oven. Enjoy as a side, a meal, or a sandwich. The sky is the limit!

<p>will make can I use whole wheat flour??? sounds great and my daughter says they are wonderful.</p>
<p>Not bad at all, chicken curry is one of my favs</p>
<p>Looks like a good recipe. I will try this next time I make some.</p><p>I like to cook mine on a flat cast iron griddle placed in a hot oven (450 F). They puff up really nice and get a little toasted on the bottom.</p>
<p>If someone (*cough*) were allergic to dairy, would they be able to substitute some form of non-dairy yogurt instead? What is the purpose of the greek yogurtin this recipe... to bind, to thicken, to flavor?</p>
<p>Not being a person who shies from dairy, I'm not sure. Yogurt is added to doughs both as flavor but also as texture, as it tends to make very soft, pliable, workable doughs. You might as well try with whatever similar substance you enjoy. Worst case it doesn't turn out and you learn something about the recipe. Best case: naan forever.</p>
I think that you meant the temperature range for the warm water to be 110-115 degrees Fahrenheit.
<p>Fixed! Thanks. So much for proofreading buddies, huh?</p>
<p>I am going to try this receipe yummy Naan</p>
<p>Naan! One of those things I'd like to roll my balls every day for ...</p>
<p>This recipe looks delicious and seems like something I could actually make! I cannot wait to try this recipe out when I return for the second year of university. I only scanned over this recipe but, do you mention anywhere on how many naans you'd expect this to make :)?</p>
Yum. I love naan. I'll have to try it out.
Looks like a great recipe. Excited to try it out

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