Easy homemade naan bread with cannabis
Naan bread is the ideal flatbread recipe because it is so simple, which makes it easy to play with the spices and additions to add flavor. This Indian style flatbread is soft, fluffy, and just the right amount of absorbent, which is a huge part of what makes it so incredibly versatile. It’s also one of the easiest yeast breads you’ll ever make because it’s one of the few that won’t be thrown off by a slight offset in ingredients.
What is naan bread?
Naan bread is a part of the flatbread family. This particular bread hails from an entirely different part of the world, and it uses ingredients that are unique to the region. Naan bread is a traditional dish from India that’s also cooked differently. It includes yogurt and eggs to get the texture and flavor just right, along with a hint of olive oil, a dash of salt, and a few other staple dry ingredients to make them fluffy and light.
What’s naan bread used for?
Like pita bread, naan bread can be used for quite a few different things. It can be served warmed or cold with a side of your favourite dip, and it makes the perfect wrap for almost any kind of sandwich you can dream up. A favorite way to make them is into mini pizzas so that everyone can choose their own toppings, and they also go well with a hot side of soup. Naan bread really is great just about anywhere you’d use any other type of bread in the kitchen.
A simple, from scratch naan recipe
This naan recipe is simple, and it can be made using no more than 8 simple ingredients, but if you want to spice things up a bit, you can also add things like onions, cinnamon, or other flavorful additions for a unique change. But we promise it’s just as wonderful all on its own, as long as you have some kind of sauce, dip or topping to put with it.
Preparation time: 30 minutes
Cooking: 25 minutes
- 1 large egg
- 3 cups flour
- ½ cup of warm water
- 1/3 cup plain yogurt
- ¼ cup cannabis-infused olive oil
- 2 tablespoons dry active yeast
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- Small bowl
- Large bowl
- Wooden spoon
- Clean towel
- Sharp knife
Using a whisk, combine the yeast, sugar, and warm water in a small bowl and whip until the granules dissolve. Now leave the mixture to sit for a few minutes, at which point it should start to build a froth on top.
Now, whisk in the olive oil, egg, and yogurt until all of the ingredients are thoroughly combined.
Add 1 cup of flour and the salt to a large mixing bowl and gently sift the 2 dry ingredients together.
Slowly add the wet bowl of ingredients to the dry ones until all of it is worked into the flour mixture.
Keep adding the remaining flour ½ cup at a time until the dough gets so thick that it can’t be mixed with a spoon.
Turn the naan dough out of the bowl onto a clean floured surface, and then use your fingers to knead it for 3-5 minutes. As you work, you might need to add small amounts of flour to your hands to keep the dough from sticking to them, so make sure to keep an eye out for this.
Loosely cover the dough with a clean kitchen towel and then leave it to rise at room temperature until the blob doubles in size, which should take around 1 hour.
Once the dough has risen, it’s time to slice it into 8 even portions.
Roll each of the slices into a perfectly round ball by hand.
Heat a large skillet over medium heat, and while you wait, roll one of the balls down until it’s ¼ inch thick.
When the pan is hot, it’s time to slap the first naan bread into the middle of the skillet, where it will need to stay until you see bubbles form on the surface, which may take anywhere from 5-10 minutes.
You’ll know it’s ready to flip once the side that’s faced down is a nice solid light golden brown, at which point, it needs to be turned and then cooked for an additional 5-10 minutes, or until done to your liking.
The first naan is now complete, so remove it from the skillet and leave it to cool on a serving plate while you continue the same process with the remaining balls one at a time until they’re all cooked.
Naan bread should always be completely cooled before it’s stored away in an airtight container, and it will last for an average of 2 days at room temperature, or 5 if it’s kept in the fridge. Naan can also be frozen, but if you opt for this method of storage, it’s important to remember that they will need to be thawed before they can be eaten, or they’ll be as hard as rocks!