Naan is very easy to make — this naan recipe is made even easier by starting it a day ahead. Split the work up to take the stress out of baking fresh bread.
Way, way, way, waaaay back when I started my blog, I teamed up with a group of bloggers for an Emeril event where we cooked our way through one of his new books and shared the recipes. Out of that event, we formed a group called Virtual Potluck. Some of you who have read my blog since the beginning will remember Virtual Potluck.
For those that don’t remember, we were a group of bloggers (and friends) who would host events on our sites that created a sort of…virtual….potluck. Did ya see that one coming?
Since then we’ve sort of gone our separate ways and done our own things career-wise, but we’ve all remained good virtual friends. One of our members, Donna Currie of Cookistry, has gone on to write this beautiful book called Make Ahead Bread.
Donna was always my go-to resource when I needed help with baking yeast breads like cinnamon vanilla swirl bread or cranberry walnut bread. She always had the answers I needed. Needless to say, I am absolutely thrilled that she published this beautiful book. I know it’s going to be one that I constantly go back to when I need to bake some bread.
I don’t know about you, but the hardest part of making yeast bread is coordinating rising times, baking times, etc. Trying to get it on the table at the right time is always such a challenge. Maybe it’s just because I have two attention-demanding tiny humans at my feet 24/7.
This Naan Recipe is so easy!
But needless to say, the recipes in Make Ahead Bread are perfect for me because they are split up over a couple of days. For example, all I had to do for this naan was knead the dough and throw it in the fridge. The next day I was able to just pull it out of the fridge, roll out and bake.
I can’t wait to try some of the other recipes in this book – I’m convinced they’ll all turn out just as great as this beautiful naan recipe. Some that caught my eye in particular were herb and cheese buns, blueberry and cream cheese buns with lemon zest, and savory monkey bread.
How do you make naan bread crispy?
Preheating the baking sheet in the oven will ensure the bread gets nice and crispy and golden brown!
Want to make this naan recipe your own?
Try adding 1/2 teaspoon to 1 teaspoon garlic powder for garlic naan!
On Prep Day:
- Combine all the ingredients except the oil and the butter in a stand mixer and knead with the dough hook until smooth. You can also mix the ingredients in a large bowl and then knead by hand.
- Drizzle the olive oil into a gallon-size zip-top plastic bag and place the dough in the bag. Refrigerate overnight or up to 2 days.
On Baking Day:
- Heat the oven to 400°F and place a baking sheet in the oven.
- Flour your work surface and turn out the dough. Divide it into 4 equal pieces and shape each piece into a ball.
- Flatten the pieces and shape them into a teardrop shape. You can stretch and press them by hand or use a rolling pin. You’re looking for a shape that’s about 4 inches wide at the widest part and about 8 inches long.
- Remove the baking sheet form the oven and carefully place the dough on the sheet. Be careful – the pan will be quite hot. Return the pan to the oven and bake the naan until they’re browned on the bottom, puffy, and have a few brown spots on top, about 12 minutes. Transfer the naan to a rack and brush with melted butter. Serve warm or at room temperature.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben and the kids also loved this naan recipe. Really — what’s not to love?
Changes I would make: None.
Disclosure: I received a review copy of the book as well as some free products but I was not compensated monetarily. All opinions are my own, as always.