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Naan Bread

A leavened flatbread with a beautifully chewy texture and rich, smoky flavour, naan are a perfect accompaniment for comforting stews, soups and curries.

Prep Time

Servings

2 cups all-purpose flour (500 mL)

1 Tbsp granulated sugar (15 mL)

1 tsp instant yeast (5 mL)

1 tsp salt (5 mL)

1/4 cup plain yogurt (60 mL)

2 Tbsp canola oil (30 mL)

3/4 cup warm water (175 mL)

In a large bowl, whisk together flour, sugar, yeast and salt. In a small bowl whisk together yogurt, canola oil and water. Add wet ingredients to flour mixture and mix with a fork until dough begins to come together. Transfer to a floured surface.
Gently knead dough until it comes together to form a soft, slightly sticky ball. Do not over knead. Transfer dough into a lightly oiled bowl, cover and let rise in a warm location for about 1 hour or until doubled in size.
After it has risen, punch dough down and transfer onto a floured surface. Shape dough into a rectangle and divide into 6 equal sized pieces. Roll each piece into an oval shape, about 9 x 4 inches (22 x 10 cm) in size and about 1/8 inch thick (3 mm), dusting with more flour as needed.
In a dry 10-inch non-stick skillet over medium-high heat, cook each rolled-out piece one at a time until top bubbles with air pockets and bottom is golden brown and blistered with dark brown spots. Each side should take 1 1/2 – 2 minutes to cook.
Remove from pan and brush naan with canola oil, if desired. Wrap in a towel to keep warm and serve.

Yield: 6 naan breads

*Naan bread can be stored in a resealable plastic bag. To reheat, wrap in foil and transfer to a 350°F (180°C) oven for a few minutes.

Ingredients

2 cups all-purpose flour (500 mL)

1 Tbsp granulated sugar (15 mL)

1 tsp instant yeast (5 mL)

1 tsp salt (5 mL)

1/4 cup plain yogurt (60 mL)

2 Tbsp canola oil (30 mL)

3/4 cup warm water (175 mL)

Did you know?

Canada exports 90% of its canola production (seed, oil, meal) to over 50 different countries.

Did you know?

Canola can be found in leading pet foods, as it’s rich in vitamins and high in protein and amino acids.

Directions

In a large bowl, whisk together flour, sugar, yeast and salt. In a small bowl whisk together yogurt, canola oil and water. Add wet ingredients to flour mixture and mix with a fork until dough begins to come together. Transfer to a floured surface.
Gently knead dough until it comes together to form a soft, slightly sticky ball. Do not over knead. Transfer dough into a lightly oiled bowl, cover and let rise in a warm location for about 1 hour or until doubled in size.
After it has risen, punch dough down and transfer onto a floured surface. Shape dough into a rectangle and divide into 6 equal sized pieces. Roll each piece into an oval shape, about 9 x 4 inches (22 x 10 cm) in size and about 1/8 inch thick (3 mm), dusting with more flour as needed.
In a dry 10-inch non-stick skillet over medium-high heat, cook each rolled-out piece one at a time until top bubbles with air pockets and bottom is golden brown and blistered with dark brown spots. Each side should take 1 1/2 – 2 minutes to cook.
Remove from pan and brush naan with canola oil, if desired. Wrap in a towel to keep warm and serve.

Yield: 6 naan breads

*Naan bread can be stored in a resealable plastic bag. To reheat, wrap in foil and transfer to a 350°F (180°C) oven for a few minutes.

Nutritional Analysis

Calories

216

Total Fat

5.8 g

Saturated Fat

0.5 g

Cholesterol

0 mg

Sodium

402 mg

Carbohydrates

34.2 g

Fiber

1.2 g

Protein

4.5 g

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When you get to know Canadian Canola, you just might fall in love.