Last week I shared 5 steps to creating an easy and exotic Indian feast featuring my go to curry mixes and decor. I love entertaining, but at this point I don’t have the time or resources to do everything from scratch. I am a firm believer the magic lies in the details. I’ll often heat up canned soup on the stove but pair it with homemade rolls for a meal that is anything but boring. Cooking Indian is no exception. I haven’t mastered homemade curries yet, but adding homemade na’an to the canned delicacies will make the whole thing feel homemade.
This is my mother’s na’an recipe we’ve been using at my house for years. I’ve made it on my own a few times now and its delicious! Don’t let the baking intimidate you: if you follow my instructions there is no way to mess it up (believe me, I’ve tried).
Authentic Indian Na’an:
2/3 C of hand hot milk
2 tsp fine sugar (regular sugar works)
2 tsp active dry yeast
3 3/4 C flour
1/2 tsp salt
1 tsp baking powder
2 tbsp oil (plus a little extra)
2/3 C plain yogurt
1 large egg lightly beaten
- Microwave milk until hot (finger should be able to rest in milk without discomfort).
- Add milk, yeast, and half of sugar in bowl. Stir, dissolving yeast into milk and set aside for 15 minutes.
- Sift flour, salt, and baking powder into a large bowl. Add the second half of sugar.
- Add oil, egg, and yogurt to yeast and milk mixture. Pour into large bowl with flour.
- Knead mixture for 10 minutes.
- Divide into 10 balls of dough. Cover, and let rise for 1 hour.
- Preheat oven to highest temperature (500 degrees) before rolling ball of dough into flat pieces (see pictures).
- Place oven rack closest to broiler (top of oven) and cook each piece for 3 minutes.
- After three minutes change the oven setting from “bake” to “broil” and broil for 30 seconds or until the top of the na’an begins to brown slightly (see pictures).
- Serve warm and enjoy with your favorite Indian curry!