Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
I love naan and used to always buy it for with my curries, but it was pretty expensive, so I stopped buying it. I knew I could make it myself, but the first time I tried it took way too long. The one day while making Dal Dhokli I decide to try and double the dough for the dhokli and make dokli and naan from it. It was just enough for two naans and took less time to make. It’s easy to make just enough naan for two people. It’s also handy to remember that the thinner the dough is, the faster it’s baked. So while it does take some time, it’s relatively simple to make, make the dough and then wait while it bakes.
- Whole Weat Flour – 100 gram – 150 gram / 3/4 – 1 cup
- Salt – 1/2 teaspoon
- Oil – 1 teaspoon
- Water – 1/3 cup
This makes just enough for two naans. Double or triple the amounts if you need more. You might need a little bit more water, just add some water and/or flour after the intial measurements to get the right consistency.
- Combine all the ingredients in a bowl. If the dough is too sticky add more flour, if the dough is too dry add more water. Continue until it has a nice consistency, that doesn’t stick to your hands, but isn’t too dry to kneed.
- Set aside for about 5 – 10 minutes to rest.
- Break the dough in two pieces. Pick up the first part, cover a cutting board with flour and put the dough on there. Put some dough on your rolling pin and roll the dough flat. Make sure it’s really flat, you can keep the dough a bit thicker, but then it will take longer to bake.
- Now heat a tiny bit of oil in a pan, just enough to lightly cover the bottom of the pan. Put the naan in the pan and bake for about 5 minutes on either side until there are some darker brown spots. Then place the naan on a plate.
- Repeat the baking process with the second naan.
- Serve as a sidedish with curry or as lunch.
Make sure not to forget the salt, trust me it tastes weird and bland without the salt.
All the ingredients in a bowl
After mixing and kneeding
There’s our dough!
Seperate the dough in two pieces
Rolled out, flat dough
That’s how flat it should be
Bake the naan
Baking the other side of the naan
- Turmeric Naan Which is was I made for the pictures. Add 1/2 teaspoon Turmeric Powder, a pinch Cayenne pepper and a pinch black epper powder to the dough.
- Garlic Naan Add 1 teaspoon garlic powder to the dough.
- Paprika Naan Add 2 teaspoons paprika powder to the dough.
- Masala Naan Add 2 teaspoons masala or garam masala to the dough.
Ofcourse you can add in any spices or herbs you want. I even tried adding whole pieces of garlic to the dough, although I wouldn’t advice that as it’s hard to roll the dough as flat then. So as long as you use powdered spices you can add anything you want.