Homemade Naan with Mint Chutney

Eater rating: 4.7 / 5  4.6666666666667
Tonight we’re eating an appetizer of homemade naan. The naan is served with a mint chutney for our dipping pleasure.

T: Way to go on your first time making naan
L: yeah it was awesome.
T: tasted just like naan.
A: thanks guys. I wasn’t sure that I would be able to make a naan that actually tasted like naan since I
T: naan-sense….
A:hehehehe… silly. Anyway, I have neither a tandoori oven nor a pizza stone. (Sadly it got left in the move.) I was happy with the out come though. It actually seemed to work. This batch of chutney wasn’t quite as heavenly as last nights, but it still kicked ass.
T: yeah it did…
L: mmm hmmm!
T: so tell me… how did you make the naan if you didn’t have the pizza stone or a tandoori oven?
A: I broiled it! I actually learned that trick by reading up on some naan recipes in the Indian cookbook you gave me for xmas.
T: sweet.
A: for sure, dude.
T: so, if I were to read a recipe for making naan, I would be quite intimidated. Do you think the typical person could make naan like you did tonight?
A: I think so. If you can make bread at all, you can make naan. It’s really not that hard. And we all know you can make bread. Remember when we made spaghetti and meatballs w/ garlic bread together? We have documented proof that you can make bread.
T: Yeah it’s pretty easy when you’re sitting there telling me every single little thing to do, but I would be quite intimidated by the prospect if you weren’t there.
A: Maybe the first time you attempted it, but I really do believe that you would be able to successfully make it if you tried and could get past the fear of failure.. dun dun dun……
T: I will say this, playing with dough is quite entertaining, it’s like play dough!
A: yep! I love it.
T: except it’s better. because you can eat it, I was never one to eat play-dough.
A: Me either, it was WAY too salty to eat.
T: how do you know it was too salty to eat?
L: cause she tasted it she had to check it out.
A: exactly. I think I tried play-dough on more than one occasion.
T: so in other words, you ate play-dough
A: I didn’t have a play-dough habit or anything, but…..
T: so tell me did you eat glue as well??
A: oh hell no! That shit is toxic. I was a smart child. I knew dough was to be eaten and glue was to be put in a thin layer on your hands to dry then peel off like dead skin.
T: and then eat?
A: heheheheh no, not eat. just peel. it was quite fun. I think I could go for some more of that even now.
T: or we could play with hot wax.
A: yep, now you’re getting it! the same concept.
T: oh…so… can you make garlic naan?
A: Ab-so-f-ing-lutely! All you have to do is mince up some garlic, toss it with some oil and parsley then press it in to the top side of the dough before you put it in the oven…
T: cool. I’m so glad you’re making naan and chuntney these days. Oooo… I just thought of this. You should figure out how to make greek and lebanese fried cheese!
A: no doubt. That is definitely the food of the gods.
T: some how I feel like naan would go well with that. I guess it’s like pita bread in a sense.
A: similar but WAY better. naan totally kicks pita bread’s ass. but I do think naan and fried cheese would be a wonderful combo.
T: rating mom?
L: on the naan?
L: I would have to say a 4.9/5 that’s as good as any naan i’ve ever had. Actually I think it was a five, it was better than the naan we had at Star of India.
A:well, thank you laura. T, what do you give it?
T: I give it a 4.5/5. I would like to see some garlic thrown in there some time. I don’t know it was your first time, it was great, but I’ll leave room for future naans.
A: we have been right on the same level with our ratings lately. We haven’t always been thinking the same but, I give it a 4.5/5 as well. It rocked but there’s always room to grow.
(also the chutney wasn’t quite as good as last night.)
T: word up.
A: fo sho. I just wanna let all of our reader(s) know about my favorite food blog, the girl who ate everything.
T: why is it your favorite?
A: she is just a good writer, photographer, and has a lot to show us. She lives in NYC and is a food studies major, i wanna say. Anyway, she eats a lot of sandwiches too, and we all know my love for sandwiches.
T: well she hasn’t eaten everything until she’s had Amanda’s cookin’.
A: true dat. anyway, I think it’s definitely worth a look-see.

Kwaherini mabibi na mabwana

Recipe, by Amanda
Oven-Broiled Naan

1 packet active dry yeast
1 tsp honey
¼ cup warm water (about 110 degrees F.)
2 tbsp canola oil
½ cup plain yogurt at room temperature, whisked until smooth
2 cups all-purpose flour
extra flour for coating and dusting
1 tsp salt

Mix honey and warm water until dissolved then add the yeast. Let yeast mixture set for five minutes or until frothy and active. In a mixing bowl combine the flour and salt. Lightly dust a smooth surface with flour to kneed the dough. Once the yeast mixture is active stir in the yogurt and oil. Using an oiled wooden spoon to stir, slowly add the wet ingredients to the dry ingredient. Feel the dough, if it is too dry add some more luke warm water, if it is too wet at more flour. The dough should feel soft and not overly sticky to the touch. Stir until the mixture forms a ball then turn it out onto the dusted surface. Knead the dough for five minutes or until it becomes elastic. Place dough ball in a oiled bowl, covered with a clean towel or oiled plastic wrap (to prevent sticking) in a warm, draft free area for 3 to 4 hours until the dough has doubled, and the yeast has had time to ferment.

After the dough has properly risen, preheat the broiler (if your oven requires a temperature, go for 550 degrees). Separate the dough into 6-8 round balls. Cover the balls with aluminum foil so they don't dry out throughout the rest of the process. Add the extra cup of flour to a mixing bowl. Take one of the dough balls and press it into the flour, flip it and do the same thing with the other side of the ball. Roll the ball out on a flat surface with a rolling pin (or cup, or use your hands…. just make it thin and oblong, you got that hommie). Place the naan on a baking sheet and lightly brush with water (again so it doesn't dry out). Repeat this process with two more dough balls - about three will fit on a baking sheet. Place the baking sheet on a rack about 4 inches away from the broiler. Cook the naan for 1 ½ to two minutes, or until burnt bubbles appear. Turn the naan over with tongs and allow to cook for another thirty seconds to a minute. Repeat with the rest of the dough. Naan is wonderful with curries, chutneys, or just by itself.

7 comments so far:

  1. Yi says:

    Hi Amanda, The nann looks so good, definitely will try to make it, maybe even this weekend. One question, in the recipe, you indicated “Once the yeast mixture is active stir in the yogurt and oil”, would you mind let me know how much oil to use since it was not listded in the ingridents. Thanks.

    P.S. Tyler is a very lucky man. All the stuff you made looked amazing.

  2. Us says:

    Thanks Yi!!! It’s 1-2 tbsp oil for the naan…i’m going to have to add that to the recipe. i like to think tyler’s a lucky man (whether he thinks so or not!). 😉

  3. Yi says:

    Hi Amanda, I did try to make the naan this past weekend. The results, well, let’s put it this way, my husband was trying to compare the naan with cardboard, and he concluded that the tast is very similar. And the worst thing was, I agree with him. It was my fault since I try to be healthy and attempt to use whole wheat cakeflour from Henry’s. Honestly, I don’t know what I was thinking back then either. I might try to make it again soon though, it was fun.

  4. Us says:

    Yi, I’m sorry you didn’t get good results, but you definately can’t get the same results using whole wheat cakeflour. for several reasons (well the same reason but really exaggerated). first off, whole wheat flour already has a weaker ability to for good elastic gluten bonds, and generally whole wheat flour is used 50/50 with an all-purpose or bread flour to make up for this inability. Cake flour specifically has a very low protein level, so thus the same issue with the inability to form strong gluten bonds. I can only imagine how whole wheat cake flour would react in this recipe!…. something like cardboard, huh? 🙂

  5. Jennifer says:

    Hi Tyler and Amanda,
    I just wanted you to know that I tried a LOT of naan recipes with little success until I found yours. It rocks, and the broiler gives it that crunchy exterior/soft interior texture I’ve been looking for. THANK YOU!

  6. Michelle says:

    Just came across this post while searching for a naan recipe. This looks delicious! Do you happen to have the mint chutney recipe to share? I always have a ton of mint in my garden…this looks like a terrific way to use it up!


  7. Adam says:

    Another question for ya: Would this work on the grill instead of under the broiler?