I’ve never eaten naan with my grandma but it is she who introduced me to a variety of interesting foods during snack time after school. I wouldn’t love avocados, brussels sprouts, or egg salad if it wasn’t for her. So whenever I make egg salad, which I’ll be topping my naan with, I think of gram.
You can devour naan flatbread (or gluten free naan) on it’s own or top it with anything your heart desires. After eating naan with egg salad for lunch, I dipped the extra naan in cinnamon sugar which Brent and I ate for dessert that evening.
It’s pretty tasty with peanut butter and jelly and I’m definitely going to try naan as pizza crust. And there’s a big part of me that wants to top it with thinly sliced steak, grilled onions and peppers, and swiss cheese.
Some folks serve it alongside curry.
Would it be crazy to try and turn it into french toast? Or naan bread pudding? Or grilled cheese. What about quesadillas? Oh naan. Oh my brain.
Can you see how having this recipe in your arsenal will make mealtime a snap. Base layer = naan. Top with anything. Ta-dah. Breakfast, lunch, or dinner. Done.
Let’s get to the easy naan recipe!
3/4 cups milk
1 teaspoons active dry yeast
1/2 tablespoon sugar [or honey]
1 and 3/4 to 2 cups all purpose flour [gluten free recipe option at end of post]
1/2 teaspoon salt
2 tablespoons butter, melted
Heat milk in the microwave or stovetop until it is just warm (usually takes about 20 to 30 seconds in the microwave). If you have a kitchen thermometer you can test to see the temp is around 110 to 115 degrees. Pour milk into a large bowl and stir in the sugar or honey. Sprinkle the milk with the yeast. With a gentle stroke or two stir in the yeast with a wooden spoon. Set the yeast aside and let it bubble and froth for 5 minutes.
While the yeast begins to work, preheat the oven for 1 to 2 minutes. I generally set mine to 350 and after a few minutes it’s up to 120 or so. Turn it off and leave the door open a crack while you assemble the dough.
Transfer the yeast to the bowl of a stand mixer [if you don’t have a stand mixture – this portion can be done by hand]. Pour the salt into the yeast mixture. Add the flour 1/2 cup at a time incorporating it slowly, until a soft dough has formed. You might not use all 2 cups. Knead the dough on medium speed for 2 to 4 minutes until dough ball is elastic and smooth [or knead by hand].
Place about 1 tablespoon of olive oil in a large bowl. Transfer the dough into this bowl and coat the dough with the oil. Cover bowl with plastic wrap and place it in the warm [but turned off] oven. Shut the door and let it rise for an hour or until it is doubled in size.
Once the dough has risen divide it into 6 equal pieces. Heat an electric griddle to 375 degrees or a large nonstick skillet over medium heat. Roll out each piece of dough until it is about 1/4 to 1/8 inch thick. Place dough on hot griddle. it will begin to bubble up after a minute or two. Flip them over. They should be golden to dark brown. Spread the melted butter onto the cooked sides of the naan while the other sides cooks. Transfer the naan to a cooling rack and spread butter on the other sides. Cook remaining pieces.
For this egg salad I mashed 1 egg, 3/4 tablespoon mayonnaise, salt and pepper to taste, fresh basil + oregano, and sprinkled it with toasted sesame seeds. If you’re looking for a lighter option for your egg salad try replacing the mayo with greek yogurt or the egg for chickpeas. You could also throw some chopped celery, cucumbers, or pickles into the mix.
Share your ideas in the comments below.