I originally made this Oven-Baked Naan Bread to go with that One-Pot Chickpea Coconut Curry, but now I just can’t stop making this bread. Do you blame me?
It’s like a family thing – we all love this bread. Is it the fact that it comes in these individual portions? Is it the tasty flavor? Or maybe just the brown swirly parts on top!
I just don’t know!
All I know is that I love making this bread. And I really love seeing the people I love, love it so much.
Please help me…
You will see some recipes call for preparing Naan in a skillet. And that’s fine. I’m sure you could do that with this recipe too. But I really like baking them. I think it helps them stay fresh longer too.
As if we needed to worry about keeping these babies around.
I remember the first time I tried Naan bread. My friend Suraj and his wife and family had me and Adee come to visit them for a week in Toronto. It was so much fun and I have so many stories I could share with you about that trip. OMG! But the thing I loved most was how on Friday night all the extended family came over to enjoy a home-cooked meal, games, and wine. And once the food was done, they put on some Bollywood-style Indian pop music and everyone from children to grandparents danced; it was a a multi-generational dance in the living room!
Ever since that day I’ve said, the family that dances together…stays together!
So here’s to lots of dancing, good food, and happiness…and a little Naan bread on the side!
- 1 teaspoon active dry yeast
- ¾ cup warm water
- 2 teaspoons brown sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 tablespoons vegan sour cream
- 2 tablespoons olive oil
- In a small bowl combine the yeast, warm water and brown sugar. Give it a gentle stir and allow it to sit until the mixture becomes frothy.
- In the meanwhile, in a large bowl, combine the flour, salt, baking powder, and baking soda. Stir to combine.
- Next, add the vegan sour cream and oil to the yeast mixture. Stir to combine. Pour this sour cream mixture into the flour and stir. The mixture will be sticky. Once the dough has come together, cover with a kitchen towel and place in a warm place in the kitchen. Set aside to rise for about 45 minutes.
- Once the dough has doubled in size, get out a small bowl and place some extra flour in it. Also get out a pan sprayed with vegetable spray. Now punch down the dough and make 8 -10 balls that are approximately the size of a golf ball. Use the flour to help shape the balls because the dough will be sticky (which is what you want). Set these aside to rise another 30 minutes.
- When you're ready to bake your Naan, turn your oven to 350F. I used a pizza pan and gave it a light coating of vegetable spray. Use the flour to help you flatten the dough balls into small, flat pieces, about 6" in diameter. Spray the top side with a light layer of vegetable cooking spray or olive oil. Place on the prepared pan. When you have them all arranged on the pan, carefully place them in the hot oven. Allow them to cook for 4-5 minutes on one side. Use a tong to pull up one of them to see if it's adequately brown on the bottom side. If so, remove from the oven and flip the Naan and cook on the other side for 4-5 minutes as well.