I can remember being a kid and my mom would go to the grocery store and bring back a couple packets of naan bread each time. I would make naan pizzas, naan lunch wraps or just eat it by itself with butter. Naan bread is something I’ve loved since a young age and continue to love it as I get older. It’s just so flavorful and buttery and can be eaten in so many different ways. I love to make a breakfast pizza with naan bread with fresh mozzarella, a fried egg, tomato and avocado. You could also make a traditional pizza with tomato sauce and pepperoni. The naan bread is just such a good and easy base that can be manipulated in any way you want.
Easy breakfast/lunch/dinner option:
NAAN BREAKFAST PIZZA WITH PESTO AND BURRATA
You can use store-bought or make it from scratch with this recipe! It takes all of 10 minutes to form the dough and then all that’s left to do is let it sit and do its thing for 3 hours while covered. I personally love to make it from scratch because you get that fresh off the griddle fluffy taste that you can’t get with store-bought. I feel like bread is one of those things that you can’t get hot out of the oven unless you make it yourself. And let me tell you… it’s so worth it!
NAAN BREAD
Prep time: 3 hours
Cook time: 8 minutes
Total time: 3 hours 8 minutes
Serves: 6 large pieces of naan
INGREDIENTS:
- 1/4 cup warm water
- 2 tsp sugar
- 1 tsp active dry yeast
- 1 cup plain Greek yogurt
- 3 tbsp salted butter, melted
- 1 cup whole milk
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp kosher salt
- 4 1/4 cup all purpose flour
For garlic butter topping: Place butter and garlic in a bowl and microwave till melted (about 30 seconds). Add in parsley.
- 1 clove garlic, minced through a zester
- 1/2 stick butter
- 1 tbsp fresh parsley, chopped
DIRECTIONS:
- Place warm water, yeast and sugar in a small bowl and let sit about 10 minutes. The yeast will look foamy when activated.
- In a separate large bowl add in flour, baking soda, baking powder and salt. Whisk together. Add in the whole milk, butter, yogurt and yeast water mixture. Stir together with a large spoon or fork. The dough should be slightly sticky and soft in texture. If it is too sticky and sticks to your hands, add in a little more flour.
- Cover the bowl with plastic wrap or a damp towel and let sit in room temperature for 3 hours.
- Once the dough has risen for 3 hours, use your hand to punch the dough down. Transfer the dough to a floured surface and cut into 6 equal pieces.
- On a floured surface, use a rolling pin to flatten out each piece of dough. It should be about a 1/3 inch thick. Repeat till all the dough is rolled out.
- Heat a large cast iron skillet or flat griddle to high heat. Once you can see smoke slightly float off the surface, it’s hot enough to start cooking the naan. The surface must be very hot.
- Cook the naan about 45 seconds a side. It should puff up immediately as it hits the pan. These air bubbles will become dark golden in color on the outside.
- Serve with garlic herb butter and extra parsley.
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