Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced and zested
Special equipment needed:
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
Step-by-step instructions:
1. In a mixing bowl, combine the flour, yeast, salt, and sugar.
2. Add the warm water, yogurt, and vegetable oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Preheat the oven to 400°F.
6. Divide the dough into 8 equal pieces and roll each piece into a flat oval shape.
7. Place the naan on a baking sheet and bake for 8-10 minutes until golden brown.
8. In a small bowl, mix together the chopped cilantro, lime juice, and lime zest.
9. Brush the cilantro and lime mixture over the hot naan as soon as it comes out of the oven.
Time:
Preparation time: 45 minutes
Cooking time: 8-10 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 176
Fat: 5g
Carbohydrates: 28g
Protein: 5g
Sodium: 292mg
Sugar: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of plain yogurt.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add chopped garlic to the cilantro and lime mixture for a garlic naan.
- Sprinkle sesame seeds or nigella seeds on top of the naan before baking.
- Add chopped jalapeños or red pepper flakes for a spicy naan.
Tips and tricks:
- Make sure the water is warm but not too hot, as this can kill the yeast.
- Knead the dough well to develop gluten and create a soft and chewy texture.
- Brush the naan with melted butter or ghee for extra flavor.
Storage instructions:
Store leftover naan in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat naan in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve naan on a platter with a bowl of raita or chutney for dipping.
Garnishes:
Garnish with additional chopped cilantro and lime wedges.
Pairings:
Naan with cilantro and lime pairs well with Indian curries, dal, or biryani.
Suggested side dishes:
Serve naan with basmati rice, roasted vegetables, or a fresh salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
- If the naan is not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Naan is a traditional Indian flatbread that is typically made in a tandoor oven. It is believed to have originated in Persia and was brought to India by the Mughals.
Flavor profiles:
This naan has a soft and chewy texture with a subtle tang from the yogurt. The cilantro and lime add a fresh and zesty flavor.
Serving suggestions:
Serve naan with a cup of chai tea or a cold beer.
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Region: Indian