Homemade Non-Naan Bread

My whole family loves naan bread.  We love it with Mediterranean food, as pizza crust, or just with hummus. So yesterday, I thought I would try making it at home. I was probably a bit too ambitious and tried to double the recipe I used from Half Baked Harvest. Since the bread in this recipe is baked in a cast-iron skillet, I was in the kitchen for a while, standing at the stove. I also made quite a few mistakes during my preparation.

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The dough before I mixed the yogurt/milk/yeast mixture into the flour mixture.
The first part was easy. Proof the yeast for 10 minutes, and mix up the flour and other dry ingredients.

This might be where I made my first mistake. I did not have Greek yogurt in the fridge, just plain yogurt, so that is what I used. Maybe I should have gone to the trouble of draining the plain yogurt to get the Greek-style texture.

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The dough was very, very sticky! I don’t like working with sticky dough, so I added a little flour to make it more workable.
Maybe the moisture of the plain yogurt threw off the proportions of the rest of the ingredients.

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My biggest mistake! Expecting these uncooked flatbreads NOT to stick together. I thought sprinkling each side with flour would keep them from melding together but it didn’t work. 
Next time, I will definitely keep them all separated. I don’t think there is enough room in my kitchen to put 16 naan breads on a flat surface, so I will make a smaller batch.

Since my two little piles had collapsed together into a mass of dough, I just oiled my palms, pulled off a hunk of dough, and patted and stretched it using my hands into a rustic-shaped bread with an estimated 1/4 inch thickness. I think my estimate was a little off though. Then, into the skillet they went. After cooking the second side, I brushed the top with olive oil and sprinkled coarse salt over the bread.

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The finished product! They are nowhere near perfect but at least, they got made!
My kids loved these!  “They taste like pancakes with salt on them, Mommy!” Um… no, I don’t think they’re supposed to taste like pancakes… but I’m glad you like them anyway! Hence the name of this post: Homemade Non-Naan Bread.

What did we do with these? For dinner last night, we ate them with Korean BBQ (Bulgogi) and fresh lettuce from our garden to make a kind of Korean BBQ flatbread. The Korean BBQ was very easy. I might write up a separate post for that. For lunch today, I turned them into cheesebreads with Havarti and Provolone for lunch. Tonight for dinner, I made a pasta casserole and I used the naan left to make garlic naan. And now the naan is all gone. Boy, that was fast!

I think my next attempt at these I will bake them. It is much easier to bake 16 at once than 16 one at a time!

-Lynn

Note:this is the look I am aiming for. 😊 more work to be done!

  

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9 thoughts on “Homemade Non-Naan Bread

    1. I do like curry but I’ve only eaten it at Thai restaurants. What is interesting about curry to me is that I don’t like the way it smells but I like the way it tastes! Naan bread would be a good companion to curry.

      Liked by 1 person

      1. The food serve in Thai restaurant are mainly known as Tomyam rather than curry. Tomyam mainly have the chili and sour taste but curry is slightly different.

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      2. By the way, I just started the blog. Do drop by often so that we could share recipes. Talking about curry, probably I should post some curry recipes.

        Liked by 1 person

  1. Mine aren’t very authentic, I guess: I use my regular white bread dough. I tear off a chunk, stretch it into a flattish blob, placing about four or five on a pizza screen and baking in a very hot oven. It’s pretty easy to make a big stack that way.

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    1. Sounds about right to me 🙂 mine just weren’t right in thickness and texture. It usually takes me two or three times to figure out a recipe, so I’ll try again soon. I will definitely be baking them.

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      1. They’re a decent size. It’s a question rolling them out to the right size/thickness cause you don’t want them too thin or they’ll dry out but too thick and they’re kind of doughy. I like when they puff up during baking.

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