In this video I share one of my favorite bread recipes. I am going to share with you how to make naan, Indian flatbread. It sure is a favorite of mine and I am sure many of you just love to get your hands on it when you go out to your favorite Indian restaurant, I know I do! So enjoy the video and the recipe is listed below.

The Knives I Use In My Kitchen

The Gear I Use To Sharpen My Knives:
DMT W6X:
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DMTW6CP:
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DMT W8CXNB:
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DMT W250CXNB:
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SPECIAL PLATES:

DMT D8EE:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

This is a large naan bread recipe because I am making enough for a week at a time so if you need to or want to make less naan then just cut the recipe into half or into thirds.

Ingredients:
6 Cups of flour.
1 Tsp. baking powder.
2 Tbsp. sugar.
2 Tsp. salt.
2 Eggs beaten.
2 Tsp. quick rise yeast in half a cup of warm water.
1 Cup plus more as needed to make your dough.
4 Tbsp. olive oil or vegetable oil your choice.

Method:
Put your flour in a large bowl.
Add your baking powder to the flour.
Add your sugar to the flour.
Add your salt to the flour.
Mix all dry ingredients together well before next step.
After flour is mixed well add your egg.
Then add your milk and your oil.
Start mixing the flour together to create your dough.
When the dough has gotten tacky yet firm add your quick rise yeast to the mixture.
Note: It’s a good thing to have the quick rise in warm water ahead of time.
Keep kneading the dough.
The longer you knead the dough the smoother it gets.
When the dough is to your liking cover it with a damp cloth or plastic wrap for 4 hours.

When dough has doubled in size flour a working surface and pull dough pieces off about the size of an egg to a lemon dust them with flour and roll them out with a pin. Make any shape you want. Triangle, circle or free form it’s all good.

This is stovetop naan so if you have a flat griddle, tawa, tava, aluminum pizza dish or cast iron skillet all will work. Preheat your cooking device to med/high give or take you will have to see and watch your naan.

Place a naan on the surface and give about two or three minutes per side of the naan. Watch for little bubble to form and check your underside. Let the bubble get bigger. Flip the bread over and check out the golden color. Allow the other side of the naan to cook for two or three minutes give or take as well. Watch for the bubbles. Once done drizzle your naan with olive oil or you can use butter and add any toppings you want. I used olive oil and then topped with smoked herbs and spices! Yum! Enjoy!

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