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We're vacationing this week on the South Carolina coast; a family tradition that we look forward to all year long. It's a time when we can all be together, enjoying each other's company on lazy, sun-soaked, fun-filled days. One of our favorite things is hanging out on the beach all morning and, when feeling quite famished from swimming, surfing (not me!), building sand castles, walking and riding bikes along the shore, we pull out a simple, but delicious lunch.
These wonderful Herbed Naan fill the bill perfectly. I make them early in the day and stack them between layers of parchment or paper towels. I bring along separate containers of hummus, Feta cheese, tomatoes, cilantro, cucumbers, Kalamata olives and shredded Romaine lettuce. If I have leftover grilled beef, chicken, or even tiny steamed potatoes, I'll throw those in the cooler too. When we get hungry, we just set it all out and let each person fix their own delicious wrap. They're soft, fresh, light and always, a delightful crowd-pleaser!
If you're a regular friend at The Café, you know that I love the 5 Minute Bread doughs - this is just one more example of their simplicity and versatility. For those of you who might not be familiar with the 5 Minute method, you are about to experience something quite amazing; a bread dough that is stirred together in 5 minutes, - no mixer, no kneading and no yeast problems (wonderful for those with yeast phobia). The dough can be prepared and refrigerated for 4-5 days before baking into professional-looking (and tasting!) artisan bread, sweet delights, pizzas and now, Herbed Naan.
These Naans are not just for picnics; we enjoy them for breakfast, wrapped around scrambled eggs, as a side for salads and soups, or stacked up and served warm for a delicious, unique dinner bread. They make a fabulous, healthy snack when spread with hummus and topped with sliced cucumbers or tomatoes. I think you'll find a myriad of ways to serve these delightful Herbed Naan at your house too!
P.S. As you can see, I've had a few wonderful assistants in the kitchen this week and you may have guessed by now, I'm quite smitten with these granddaughters of mine and I'm LOVING being with them all week. They bring smiles and laughter galore!
- 2¾ cups hot water 110-115˚F
- 1½ tablespoons granulated yeast
- 1 tablespoon sea salt
- 2 tablespoons sugar
- ¼ cup extra virgin olive oil
- 6½ cups unbleached all-purpose flour
- ⅓ cup extra virgin olive oil
- ¼ cup finely chopped fresh herbs I like to use ½ cilantro and ½ Italian parsley, but other herbs would also be good*
- sea salt
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Mix the water, yeast and sugar in a 5-quart bowl, or a lidded (not airtight) food container. Stir and let sit till yeast is bubbly. Stir in olive oil and sea salt.
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Mix in the flour with a large wooden spoon or a heavy duty large whisk till all flour is incorporated.
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Cover (not airtight), and allow to rest at room temperature until dough rises and colapses (or flattens on top), approximately 2 hours.
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The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 3-4 days.
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Combine oil and herbs in a small bowl.
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When you're ready to make the naans, remove dough from refrigerator. Liberally sprinkle flour on a work surface. With a large spoon, scoop up 10 lumps of dough about the size of a small apple. Refrigerate remaining dough. You can keep this dough refrigerated for 3-4 days. Make more naans, form into a loaf and bake bread like this recipe for Olive Oil Boule or form into smaller balls and make dinner rolls.
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Roll dough balls in flour to coat all surfaces, then flatten each with the palm of your hand. With a rolling pin, roll dough into circles (don't worry, they don't have to be precise circles, real naans aren't supposed to be perfectly round) about 8 inches in diameter. Keep work surface well dusted with flour to prevent sticking. Stack rolled dough circles on a platter, separating them with parchment or waxed paper.
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Heat a large sauté pan over medium-high heat. Coat surface lightly with olive oil. Place one dough circle in heat pan. Brush top surface with herb/oil mixture. If bubbles begin to form in dough just flatten them with your brush. This will give your finished naan lots of interesting texture. Continue cooking until bottom side is a light golden brown.
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Flip naan to other side and brush top side lightly with herb/oil mixture. Continue to cook until second side is light golden brown, then flip one more time and cook for another 20 to 30 seconds. Remove naan to a plate and sprinkle with sea salt. Repeat process with other dough circles, stacking them on a plate, separating each one with paper towels.
If using fresh sage or rosemary cut back on the amount by half, as these are much stronger tasting herbs.
Lis Luwia says
Hi, I make this naan (from your recipe) every month. It's simple and delicious. Just thought I should stop by and drop my review, before I make mine this month!
I also make these for moms when they come home from the hospital with new babies- love!
Lis Luwia says
Hi, I make this naan (from your recipe) every month. It’s simple and delicious. Just thought I should stop by and drop my review, before I make mine this month!
I also make these for moms when they come home from the hospital with new babies- love!
Chris Scheuer says
Thanks Lis, so happy you have enjoyed them!
Angelica says
Hello. Any idea if these will turn out fine (not the same, but fine) if I use "healthier" flours, for instance whole wheat pastry flour, spelt, amaranth etc.? Perhaps doing half white, half whole grain? Will experiment nonetheless. Thanks
Chris Scheuer says
I have not tried using other flours but I think using half white, half white wheat might be a good place to start. Let us know how it turns out.
Christina Makrides says
Greetings from a Melbourne Australia. I made these to go with some curry Dahl.
. I left out the herbs and used some fine,y chopped garlic sautéed in olive oil.
They were absolutely delicious.
My 16 year old boy who is a very fussy eater loved them and even had some Dahl with them. My older son who is a chef couldn't stop eating them.
Thank you for the oh so simple recipe.
Your granddaughters are absolutely stunning. I am so jealous. I hope I am blessed with some granddaughters in the near future too.
Chris Scheuer says
Hi Christina, thanks for taking the time to leave a comment. I'm so happy with your great results and love your version! The curry Dahl sounds wonderful too!
Erin says
hi!
just made this nann and it is so delicious!! I've had it with avo + hummus for 2 dinners now! 🙂
I would love to know, do you know the calorie/ nutrition count? thank you
Chris Scheuer says
Hi Erin, I don't have program that calculates the nutritional info but that's on my list of to-do's. 🙂
Caette says
I made these today and they were so, so, easy! I used my Danish dough hook and all was mixed in a snap. No second mixer bowl to clean. I was so anxious to try them that I didn't even let the dough rise! I formed a naan and placed it on my paninni grill. Grilled both sides. I will never buy naan again. You could use this for wraps or pizza depending on how you shape the dough. You won't be disappointed!
Chris Scheuer says
It's fine, just punch it down and put the cover on and it'll be fine. You just have really great, active yeast. Let me know if you have any other problems/questions.
Dana B says
I made this and put it in the fridge but it keeps continuing to rise! Do you know what I did wrong? 🙁
Corona Fontana-Arnaldi says
Excellent, thanks for the great recipe! we really enjoyed them and easy to make!!
Chris Scheuer says
I'm so glad!
Wednesday's Child says
Deeeeeelicious!!! How about I made up the dough, let it rise, and it was ready in time for my lunch!!! I haven't made ghee yet. Doing that tonight. I fried the naan in some mojo de ajo I made and had it with freshly made hummus!
Amanda Shook says
Does this freeze well? I love this recipe! I am a single lady and it lasted me longer then 3-4 days.
The Café Sucré Farine says
Amamda, these do freeze well. If you're wanting to freeze them I would under cook them just a bit. When you're ready to enjoy them, thaw slightly then add a bit of olive oil to a large pan (less that a teaspoon will do). Swirl the oil when it gets hot, then add the naan. Cook quickly on the first side, then flip it over and cook for a minute or two on the other side. You want them nice and golden.
a happy little life says
thank you for the recipe!
i have had this pinned for a while and have been wanting to give it a go! i make bread all the time but have never attempted naan for fear it just wasn't going to be the same as our favorite indian restaurant.
first off it turned out GREAT! secondly i love that i could have options of flavors to suit cuisine.
i hate the thought of ghee that is used in traditional naan.... not that it isn't delish and all but using olive oil was a healthier option for me.
i also loved how quick it was to whip up. i made my base last night and stuck it in the fridge. def work with it cold!!!!
i served my naan with an indian lentil stew and rice for lunch.
my husband was very impressed!
ps..
your cooking girls.... so very sweet!
thanks again!
tracie
The Café Sucré Farine says
Your dinner sounds delicious! And I'm so happy these turned out well for you. I like using the olive oil too though ghee is never a bad thing 🙂 Thanks for taking the time to leave a comment!
The Café Sucré Farine says
I haven't made these with dry herbs but I think they would be really good with an Italian mix or with rosemary
Anonymous says
Have you ever made it with dried herbs?
Andris Lagsdin says
Beautiful recipe. Fun for the whole family!
Aimee Christian says
Precious babies!! Love them. We'll be at the beach with my parents end of September and I'm gonna have to take this idea. The kids would love to roll out to the dough. I often let them make bread loaves into crazy shapes. We've had bears, astronauts, flying saucers and even a lizard loaf!
Enjoy the beach 🙂
Tricia says
There's not much better than this! I love naan and believe you have perfected it! Very nice. Have a great weekend.