Quick Buttermilk Naan Recipes

BUTTERMILK NAAN

Steps:

• In a large bowl or bowl of a stand mixer, combine the flour, baking powder, salt, sugar and optional kalonji seeds. Give it a quick stir and then add the oil and buttermilk. Mix to form a wet, shaggy dough.
• Now, either by hand or using the dough hook attachment of your stand mixer, knead the dough until soft and smooth. This will take 6-7 minutes by hand or 3 minutes in the stand mixer running at medium speed. Cover the dough with a damp cloth or tea towel and allow to rest for 10 minutes.
• Divide the dough into 10 equal portions and roll into balls.
• Heat the frying pan or tawa (not a non-stick pan) over a medium heat. It should be scorching hot. It's a good idea to open a window at this point.
• On a very lightly floured surface, roll one of the dough portions into a round-ish shape. It doesn't have to be perfectly round. You could also roll it into an oblong or teardrop shape. The choice is yours. The most important thing is that the surface is of an even thickness so it all cooks evenly. Aim for a thickness of about 1/2 cm.
• Use your fingers to sprinkle and lightly spread water on the entire surface of the naan. Be gentle, you don't want to tear the naan or rub it in.
• Carefully, using two hands, pick the naan up and place it water-side down on the hot pan. It will sizzle and bubbles will quickly begin to appear on the naan. Allow to cook for 15-20 seconds.
• Using a heatproof glove, grab the pan handle and carefully tip it upside down to cook the uncooked side directly over the open flame. It will take 20-25 seconds to puff up and blister.
• Remove the naan from the head and use a metal spatula to carefully unstick and lift the naan from the pan. It should come away fairly easily and be nice and charred on the bottom. Wrap it in a dry tea towel to keep warm while you roll and cook the rest of the naans. Keep them together, wrapped in the tea towel until you're ready to serve.
• Brush the naans with melted butter before serving.

BUTTERMILK NAAN BREAD

Steps:

• If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a ¼ inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450℉ (230℃). for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.

EASY BUTTERMILK NAAN

Steps:

• In a glass measuring cup mix together the whole milk and apple cider vinegar and set aside.
• In a nice big mixing bowl, combine the water, yeast and sugar and stir until fully dissolved and creamy looking.
• Add the flour, egg, ghee (or olive oil), and the buttermilk mixture from earlier and combine to form your naan dough.
• Place the dough ball in a greased bowl and cover with a damp cloth to rise until doubled. (about 30 minutes)
• Punch the dough down once doubled and divide into 6-8 pieces.
• Roll each piece out flat on a clean and lightly floured surface.
• Fry each piece in a hot skillet with ghee or olive oil over medium heat. About 1-2 minutes each side or until golden brown.
• Top with whatever seasonings or toppings you love best and enjoy as dippers in hummus, naan bread pizza, or whatever other ideas you can come up with!

EASY NAAN

Steps:

• Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
• Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
• Punch down dough and knead well. For garlic naan, knead in garlic at this point.
• Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.