It was one of those days when nothing went quite right and I felt like I was trying to stuff ten pounds of potatoes in a five pound sack!…………….. does that ever happen to you? I started out tired (never a good thing) and as the day progressed and nothing seemed to go as planned, I became more stressed (and tired) trying to put together a lovely birthday dinner. I got as far as the dessert and these yummy Indian Flat Breads (Naans)…………….. that’s when a little voice in the back of my head reminded me that this was supposed to be a FUN celebration ………… “Plan B” began to formulate in my mind and when I mentioned my idea to my dear husband, he ran with it; before I knew it, he was on the phone making reservations at a favorite restaurant!
Our son was graciously thrilled with the change in plans, we had a lovely, relaxed time together along with a fabulous dinner and I have these delicious naans in my freezer! If you enjoy flatbread and/or naan, you will love this amazingly simple recipe! It’s another one of the Five Minute Breads (like this one or this one) and this one doesn’t even require heating up the oven! You stir up the dough (literally in five minutes!), let it rise and form it into flat circles. They’re cooked in minutes in a covered sauté pan…………. on the stove top! It is honestly some of the best flat bread I’ve ever tasted…………….. and you can have it fresh, in no time flat – even on a “flat tire day”! But then again, the telephone is never too far away……………. 🙂
Indian Flat Bread and a Flat Tire, Tales from the Almost Birthday Dinner……
Indian Flatbread or Naan
- 2-¾ cups warm water, I use the hottest water from my tap – by the time it gets to the bowl it has cooled down a bit
- 1-½ tablespoon granulated yeast
- 1 tablespoon sea salt
- 1 tablespoon sugar
- ¼ cup extra virgin olive oil
- 6-½ cups unbleached all-purpose flour
- extra virgin olive oil
- sea salt
- Combine the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
- Mix in the flour using a large wooden spoon or sturdy large whisk until all flour is incorporated.
- Cover (not airtight), and allow to rest at room temperature until dough rises and begins to colapse (or flatten on top), approximately 1 1/2- 2 hours.
- 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 4-5 days.
- To make the flatbreads; using a large spoon (or your hand), scoop out an orange size piece of dough and place on a generously floured surface. Turn dough to coat all sides with flour and form into a ball. Flatten the ball and roll into a circle about 1/16 of an inch, if the dough is resisting rolling, let it rest for a few minutes, then resume rolling. Repeat for as many flatbreads as you desire. Return any remaining dough to the refrigerator (can be stored for 4-5 days and used at any time.)
- Heat a non-stick sauté pan over medium heat. Add one teaspoon butter and one teaspoon olive oil and swirl pan a bit until butter is melted. Lay one circle of dough in the heated pan and cover immediately. This traps the heat and “bakes” the bread. Check underside of dough after two minutes, you want a golden, slightly bubbly looking surface, you may need to let it cook just a bit longer. If your flatbread is getting too brown, your heat is too high. When the first side is golden, flip to other side with a tongs and sprinkle with a bit of sea salt. Cook, covered another 2-3 minutes. Removed from pan, wipe out pan with a paper towel (any flour remaining in pan will burn and ruin your next piece of flat bread). Repeat process for remaining flatbreads.
- Flatbreads are delicious served warm or at room temperature. They also freeze well and can be thawed and heated briefly in a hot pan for 1-2 minutes.