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You are here: Home / recipe / Anna Olson’s Indian Naan

Anna Olson’s Indian Naan

January 26, 2017 by Suzie the Foodie 5 Comments

Anna Olson's Indian Naan

This is my final recipe test for Anna Olson‘s cookbook Bake with Anna Olson. Next will be a cookbook review. I choose her Indian naan recipe because it looks so simple, I did not believe it could be that easy so this would be a good final test. 

“Once you see how easy it is to make authentic naan from scratch, you’ll never buy it again!” ~ Anna Olson

Would she be right???

The Ingredients

Anna Olson's Indian Naan

I also wanted to make this recipe is you just throw everything into a big bowl and stir.

You will need: 3/4 cup warm water, 2 1/2 cup flour, 1/2 cup plain yogurt (any fat content and warmed up a little, not too cold), 2 tbsp olive or vegetable oil, 2 1/4 tsp instant yeast and 1/2 tsp salt. You will also need some butter and sea salt for sprinkling on top.

The Technique

Anna Olson's Indian Naan

Mix water, 2 1/4 cup of the flour, yogurt, oil, yeast and salt in a big bowl and stir until it becomes too difficult.

Anna Olson's Indian Naan

Pour remaining flour onto clean work surface and knead the dough for 3 minutes. 

Anna Olson's Indian Naan

Place dough in a large bowl, cover with plastic wrap and let rise for 1 hour. 

Anna Olson's Indian Naan

Turn dough out onto lightly floured work surface.

Anna Olson's Indian Naan

Divide into six pieces. 

Anna Olson's Indian Naan

Roll out each piece of dough until is around 8″ in diameter.

Anna Olson's Indian Naan

In a hot cast iron pan cook dough for 90 seconds per side. 

Anna Olson's Indian Naan

You want the bubbles and blisters to turn brown. 

Anna Olson's Indian Naan

Brush naan with melted butter and sprinkle with salt and/or cilantro. 

Foodie Results

Anna Olson's Indian Naan

I added some cracked black pepper and smeared very soft butter on the surface instead of melting it first.

The naan was much easier to make than I thought it would be but it was pretty thin, more like a tortilla than the fluffy naan bread photographed in the cookbook. It was much more flimsy than traditional naan bread and made eating my chicken curry with it challenging. It was good but, to be honest, it should have been better. 

Until I find a better recipe I am still going to be buying naan from the store. What a shame.

As a result, I give this recipe only three out of five wooden spoons. 

[yumprint-recipe id=’178′]

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Filed Under: Anna Olson, bread, East Indian, recipe, recipe review Tagged With: Anna, Anna Olson, Baking With Anna Olson, bread, Indian Naan, Naan, Olson, Suzie the Foodie

Comments

  1. Debra She Who Seeks says

    January 26, 2017 at 4:35 am

    I love naan but only when made at an Indian restaurant, lol!

    Reply
    • Suzie the Foodie says

      January 26, 2017 at 6:53 pm

      Of course! They will make the best because they are pros. Yum!

      Reply
  2. The Happy Whisk says

    January 27, 2017 at 5:15 am

    I am major into flatbreads, quick breads and tortilla style wraps. Been grooving on them for awhile. No dairy or salt in mine but yours look great! Yummy.

    Reply
    • Suzie the Foodie says

      January 27, 2017 at 6:45 pm

      Yup, was surprised to see the yogurt, which I warmed up a bit before I put everything together to help with the rising. Yes, you are the baking queen!

      Reply
      • The Happy Whisk says

        January 27, 2017 at 10:16 pm

        I see folks putting cow milk in their doughnuts too but for me, not so much. But wow, Suzie. Great post again. Fun to see all these shots.

        Reply

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