Naan Bread

My Unexpected Naan Bread Journey

As a busy working mom, finding time to cook can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and making sure everyone in the house is fed and happy, the kitchen often feels like the last place I want to be. Yet, there's something deeply satisfying about creating something delicious from scratch, something that nourishes not only the body, but also the soul. And that’s precisely why I fell in love with making naan bread.

It all started with a simple desire for something different. We were tired of the same old sandwiches and salads, and I was craving the warmth and comforting aroma of freshly baked bread. I’d always admired naan, those puffy, slightly charred flatbreads, but I’d always assumed they were impossibly difficult to make. I was wrong. The process turned out to be surprisingly straightforward, and the results were utterly rewarding. The scent of the baking bread filled my home, a comforting, familiar fragrance that eased away the day’s stresses. The soft, slightly chewy texture of the finished naan, perfectly complemented by a hint of char, was a revelation. It became more than just bread; it became a symbol of my ability to create something beautiful and delicious amidst the chaos of everyday life.

The first time I made naan, I remember my kids’ astonished faces as I pulled those warm, golden-brown flatbreads from the oven. Their delight was my reward. It wasn’t just the taste – although that was certainly a contributing factor – it was the shared experience, the sense of creating something together, the simple joy of a homemade meal. From that point on, naan became a regular feature in our house, a versatile canvas for a variety of toppings and fillings. Sometimes, it’s simply enjoyed with a dollop of butter or a smear of hummus. Other times, it’s the perfect base for more elaborate creations, such as grilled meats and tangy sauces.

But the naan’s appeal extends beyond its delicious taste and ease of preparation. It’s become a symbol of my resilience, a testament to the fact that even amidst the relentless demands of modern life, there’s always time for a little bit of self-care, a little bit of creativity, and the simple pleasure of feeding the ones you love. The process of kneading the dough, feeling the elasticity of the flour between my fingers, is a calming ritual. The gentle rise of the dough is a reminder that good things take time. And the final product – warm, golden-brown, and bursting with flavour – is a tangible manifestation of my efforts, a reminder that even the smallest acts of creation can bring immense joy.

The recipe itself is surprisingly simple, requiring readily available ingredients and minimal equipment. There’s a real satisfaction in using simple ingredients to create something so delicious. It's a testament to the power of basic ingredients and a little bit of love. And, perhaps most importantly, it's a recipe that’s easily adaptable. Experiment with different flours, add herbs and spices to the dough, or create your own unique topping combinations. The possibilities are endless. The beauty of naan bread, like life itself, is in its versatility.

More than just a recipe, naan bread has become a reflection of my journey as a woman. It’s a reminder that even amidst the demands of career, family, and a thousand other obligations, there’s always room for creating something beautiful, something nourishing, something that truly makes life a little bit sweeter. So, go ahead, give this recipe a try. You might be surprised at what you discover, not just in the delicious taste of the naan, but in yourself.

Step-by-step

• Combine the flours, yeast/salt and sugar in a mixer bowl. Set aside.
• Warm up milk to about 110 deg. Add milk to the flour mixture.
• Mix in a stand mixer on medium speed for 5 minutes, or knead by hand until the dough is smooth and elastic.
• Cover with plastic and allow to rest for two hours.
• After the dough has rested, turn it out onto a floured surface. Divide the dough onto 12 equal pieces and round them into balls.
• Cover with a towel and allow to rest for 30 minutes.
• While the dough rests, heat your oven to 500 F and place a pizza stone on the bottom rack of the oven.
• After it has rested for 30 minutes, roll out the dough until it is about 6? to 7? wide. It shouldn't be too thick, more on the thinner side.
• Moisten the dough with a bit of water, either with a dipped pastry brush or by running your hands through running water and then moistening the dough with your wet hands.
• Lay the dough onto the hot pizza stone.
• Close the oven and bake for 2 1/2 to 3 minutes, or until puffed and beginning to get brown spots. Don't overcook it or it will get brittle.
• Brush with melted butter (or ghee...clarified butter) and cover.
• Optionally, place the warm naan in a plastic bag to steam and soften, then freeze and later wrap in foil for additional steaming.
• Alternatively, grill the naan for a few minutes.