Naan Bread with Sour Cream
The perfect flatbread is easy to make and versatile.
Equipment
- 1 Frying Pan
- 1 Stand Mixer (optional but preferred)
Ingredients
- 3.5 cups Flour
- ¼ cup sour cream
- 1 cup water
- 2.25 tsp Instant yeast (1 small pouch, or 0.25oz)
- 2 tbsp honey (alternatively granulated sugar)
- 2 tsp table salt
- ½ tsp baking powder
- 1 large egg
Instructions
- If using non-instant yeast, heat the water to 110F, using a food thermometer if you have one. If you don’t, it should be just warmer than lukewarm. Mix the yeast, honey, and water. Wait about 10 minutes for the yeast to activate. It will get bubbly quickly. If you are using instant yeast, proceed to the next step.
- Set up your stand mixer with a dough hook, and add the flour, eggs, yeast, honey, water, salt, sour cream, and baking powder. Mix on medium low for about 3 minutes, or until a nice ball is formed..
- If you don’t have a stand mixer, and are doing this step by hand, knead the dough for 4 minutes, until it’s no longer sticky. If it’s still sticky after 4 minutes, add a bit more flour and continue kneading. If using a stand mixer, mix on low speed until the dough is no longer sticky, adding a little flour as needed.
- Now that your dough is well formed into a ball and not very sticky, place the ball of dough in a large greased mixing bowl, and cover with a greased piece of plastic wrap or a clean kitchen towel. Then put the bowl somewhere warm, I use the proofing function of my stove. If you don’t have this, you can use an off stove with the light turned on or a sunny window.
- Let the dough rise until it’s approximately doubled in size, about 1 hour.
- Dust a counter surface with some flour and lay the dough out in a ball. Now cut the ball into 8 slices like a pizza. Take each slice, and roll into a rough circle, shooting for about ¼ inch thick. The rolled naan should be more or less the size of a dinner plate.
- Now heat a pan to medium high heat, and lay down some canola oil. Once hot, cook each naan. Cook the first side for about a minute, until the bottom starts to turn golden. Flip the naan, and cook the other side for around another minute, until that side is golden too. Continue until all the naan are cooked.
- If freezing, let the naan cool a bit, then stack them in gallon bags and freeze. Enjoy!
Notes
Calories are for 1 naan.
If you double the batch to make 16 naan, remember to split the dough, after rising, 16 ways. I typically split them into 2 balls, then split each ball 8 ways.