I’ve been wanting to make Naan for a while now. When I went up to Vermont on my Maple Syrup Adventure we made flat bread several times. They had a large wood stove they always kept going, once we rolled out the dough we just slapped them on the top of the stove and they puffed right up. There’s something so very satisfying about watching the bread puff up and get all golden-y brown. So I looked up the recipe for Naan and found this easy little version and decided I just had to try and make it.
Of course, I changed the recipe around a bit, I took out the salt and instead of sugar I used maple syrup. I’ve not sure what kind of a difference that made but it was yummy! We ate it plain but you can treat it like garlic bread and slather it with butter and garlic if you’d like.
1/2 C warm water
2 tsp active dry yeast
1 tsp maple syrup
1 Cup whole wheat flour
1 1/2 Cup All-purpose flour + extra
1/4 Cup vegetable oil
1/3 Cup Plain greek yogurt (buy one individual cup if you’re not a huge fan)
1 Large Egg
In a small bowl mix the yeast, syrup and water.
Whisk the egg.
Stir to dissolve, wait a couple minutes. Stir in the oil, yogurt and egg.
In a medium bowl, add 1 cup whole wheat flour, and stir, add 1 cup all purpose flour and stir, then add the last 1/2 cup all purpose flour and stir until the dough comes away from the sides and a ball is formed.
Flour a surface and turn the dough out onto the surface, knead in more flour until the dough is smooth and soft.
Place the dough on a plate and cover with a damp cloth, let it rise for 45 minutes.
Pull off fist size pieces of dough and roll out until its 1/4 inch thick.
Heat the griddle – cover with butter and cook until the underside is golden brown and puffed up.
It makes around 8-9