Naan Flatbread served with Chutney
This is an easy to make Naan Flatbread recipe with a recommended side serving of Apple-Cranberry Chutney. The Naan is cooked stovetop so no oven needed. You can make this Naan bread alone or try the chutney for a complete appetizer. These also work well as sides served with a meal.
Equipment
- Measuring Cups or Digital Scale for metric measurement
- Measuring Spoons
- 2 L bowl or container
- Cast Iron Skillet
- Rolling Pin
- Tongs
- Small Pan/Pot
- Vegetable Peeler
- Knife
Ingredients
Naan Flatbread Ingredients
- 140 g Warm Water (110 F / 38 C degrees) (⅔ Cup)
- 1.5 tsp Active Dry Yeast
- 250 g AP or Bread Flour (2 Cups)
- 3 T Plain Yogurt (could substitute plain yogurt kefir)
- 1 tsp Sea Salt
Apple Cranberry Chutney Ingredients
- 2 ea Medium Apples, peeled & chopped (Sweet apples work best here)
- 40 g Dried Cranberries (1/3 Cup)
- 240 g Water (1 Cup)
- 2 T Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Cardamom
- 1 pinch Cloves
Toppings
- 2 T Chopped Cilantro, Parsley or Mint
- 1 T Crumbled Feta Cheese
Instructions
Naan Flatbread
- Scaling
- Measure all ingredients.
- Mixing
- Hydrate the yeast by adding it to the water and stirring to combine. Set aside for 5 minutes.
- Mix Flour and Salt.
- Mix the yogurt and hydrated yeast with the flour and salt mixture.
- Mix with your fingers or a fork to create ragged dough (all dry ingredients should be hydrated).
- Set aside to rest for 10 minutes.Hint: This allows the grains to absorb the water.
- Dump dough onto a flat surface and knead for 2 minutes or until a smooth dough ball is formed. Hint: Add a teaspoon of flour if dough is too sticky.
- Place dough ball into a container that has been coated with spray oil.
- Bulk Fermentation (first rise)
- Cover and set aside to rise until double (about 45 minutes).
Chutney
- Measure out Chutney ingredients.
- Peel and chop the apples between ½" to 1" pieces.
- Place the apples and water into the saucepan.
- Cook for 10 minutes.
- Add cranberries, spices, salt, and brown sugar.
- Continue to cook 10-15 more minutes until the apples are soft and liquid has evaporated.
- Remove from stove to cool.
Preparing the Naan to Bake
- Punching/Folding
- Dump the risen dough out onto a flat work surface.Hint: This achieves "punching" the dough down as it expels some of the air.
- Pre-shaping or Rounding
- Stretch the dough into an 8" x 8" square, then bring the top to center, and then bring the bottom to center (folded in threes). Pinch the seam together. Flip it over so the seam is on the bottom.
- Dividing
- Using a knife or bench scraper, divide the dough into 8 equal sections. Sprinkle with some flour.
- Bench Proofing or Resting
- Cover the dough with a clean cotton cloth and allow to rest for 5-10 minutes.
- In the meantime, preheat your cast-iron skillet over medium heat.
- Take the first of the eight dough pieces and roll it out into an 8" long x 3" wide flat piece.
- Proofing (second rise)
- This naan flatbread does not require a second rise.
- Baking
- Place flattened naan on the skillet to bake.
- Keep an eye on it as it will cook quickly. When the naan has puffed up and the bottom is browned, it is ready to flip.
- Using tongs, flip the naan over to cook on the second side.
- When the second side is brown remove the naan.
- Repeat eight times.Hint: If your skillet is big enough you can cook two at a time.
- Cooling
- Keep naan in a dish lined with a cotton towel while you are cooking the remainder.
- Serving
- Put the chutney in a bowl and sprinkle crumbled feta and with cilantro, parsley or mint.
- Serve with the naan for dipping.
- Storing
- Store the naan flatbread in a plastic bag at room temperature.
- Use within two days or freeze in an airtight plastic bag for later use.