Okay, so I don’t have a Tandoor oven in my house, nor am I hiding one anywhere else on my property. I am just a big fan of naan and hummus, and I thought I would search for a recipe that gave me that same flavor without the same price tag (I calculate these will cost about .30 cents for a batch of four, which is a savings of $1.70 versus even the cheapest store bought varieties!!!). Unashamedly I saved the Trader Joe’s “Tandoori Naan” freezer safe bag, and yes I will be storing the home made version in it. This post should really be called “bread maker” naan, because that’s what it is. I’m VERY into fast and easy recipes, so if you don’t have a bread maker….. I don’t know what to tell you. That’s Kelsey’s department and maybe she can come up with some great alternative for you. Note: If you have a 15 month old with an egg allergy, it isn’t advisable to let them sample this bread or to eat a whole piece. And that’s coming from personal experience. Oh well, here’s the recipe. While you’re testing it out I’m going to grab the Benadryl.
- ½ cup milk
- 2 tablespoons vegetable oil
- ¼ cup yogurt
- 2 eggs
- 1 teaspoon salt
- 4 cups bread flour
- 4 ½ teaspoons bread machine yeast
Add ingredients to the bread pan according to the manufacturer’s directions. (Typically they want you to add the wet ingredients first, dry on top, finishing with the yeast)
Set Cycle: dough; Loaf size: 2 lb.
After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
Bake for about 4 minutes, until puffed up.
These freeze very well.