homemade naan

yikes! for the first time since i began blogging, i accidentally published a completely unfinished post. so for all of your rss-subscribers out there, please excuse the earlier post and read this one instead!

although i’ve never made that mistake before, i make tons and tons of mistakes on a regular basis – don’t you? my major, weekly mistake is buying WAY too many bananas. do you do this? or is it just me? i love bananas, but i always misjudge how many to purchase and end up with a few ugly, overripe bananas at the end of every week (as pictured above). and there’s nothing i hate more than overripe bananas.

so then i’m faced with a dilemma: do i throw them out and waste food? or do i bake banana bread? or make banana pancakes? what if i’m sick of these two recipes (hard to imagine, but possible nonetheless)?

luckily, this recipe turns my banana mistakes into an absolutely delicious, mouth-watering flatbread that’s a great alternative to the sweeter options listed above. i love serving it with soup, especially the avocado soup i posted last week.

if you’re unsure about baking with yeasted foods, this is a super simple, four-ingredient, impossible-to mess-up way to experiment with yeast – so go buy some yeast and make this naan, asap!

one year ago: blueberry scones
two years ago: tomato pie
three years ago: honey glazed tofu with couscous

naan

yields 4 pieces of naan
borrowed from (never home)maker.com

  • 1/2 overripe banana, mashed with a fork
  • 1t yeast
  • 1/2c lukewarm (not hot!) water
  • 1½c all purpose flour, plus more for kneading
  • dash of salt
  • olive oil
    ______________________________
  1. after mashing the banana with a fork, whisk the banana, yeast, and water together in a medium mixing bowl
  2. let the mixture stand for 5 minutes to allow the yeast to activate
  3. while the mixture is standing, lightly oil a different mixing bowl and set it aside
  4. add the flour and salt to the banana mixture, stirring well to combine
  5. place the dough onto a well-floured surface and knead with your hands for a few minutes, adding a little warm water if the dough is too dry
  6. form a ball with the dough, and place the dough into the greased bowl, turning once so that all sides are covered with oil
  7. cover the bowl with a  damp towel and let rise for 30 minutes
  8. punch the dough down, divide into four balls, and use your hands to press them out into 6″ flat pieces of oval-shaped dough
  9. pour a little olive oil into a frying pan and place over medium heat
  10. once the pan is hot, put one piece of naan (or two, if your pan is large enough) into the pan and cook until golden – it takes us 2-4 mins per side
  11. flip, allow to cook til golden, and keep repeating with the other pieces
  12. serve warm with soup, salad, or just a little melted butter to dip the naan into

2 thoughts on “homemade naan”

WordPress › Error

There has been a critical error on this website.

Learn more about troubleshooting WordPress.