Fresh Naan bread can be made on the stovetop in your RV Galley or in a cast iron skillet on an outdoor grill.
Not a lot of fuss! Naan bread is very versatile… use the bread as pizza crust, a sandwich wrap, soft taco shell or enjoy with a drizzle of garlic butter as a snack. Wrap any leftover cooked bread in foil and store in the fridge for 3 – 4 days.
Pictured below is a soft taco I made using naan bread as the taco shell.
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1/2 tsp salt
- ½ cups warm milk (dairy or non dairy plain almond milk)
- ½ cup yogurt (Greek, regular plain or a non-dairy yogurt)
- 1 tsp honey
- vegetable oil
- 4 tbsp. butter (optional)
- 2 -3 garlic cloves, minced (optional)
- fresh chopped parsley (optional)
In a large bowl, whisk together the flour, baking powder, soda and salt. * In another bowl, whisk together the milk, yogurt and honey. Add half of the milk mixture to the dry ingredients and stir until the dough starts to come together. Add the remaining milk gradually, stirring and bringing the dough together with your hands.
Place the dough in an oiled bowl, cover it then let it sit in a warm place for 1 1/2 to 2 hours. Dough only raise slightly. Remove dough from the bowl and knead it a few times on a floured surface. Sprinkle some extra flour on the dough as needed if dough is too sticky. Divide the dough into 8 separate balls. Roll each ball out into an oval shape.
Heat a cast iron or other skillet over medium-high heat. When skillet is hot, brush it with a bit of high heat oil.
Place 1 – 2 naan bread dough(s) on the skillet, let it cook for 2 minutes or until it begins to bubble. Flip the bread and cook for 1 to 2 minutes more.
- For Garlic Butter drizzle: Heat the butter in a saucepan over medium heat. When the butter melts, stir in the minced garlic and turn off the heat. Brush the naan with the garlic butter and sprinkle with fresh parsley.