Created in partnership with Orlando Pride, this Easy Onion Naan recipe is so tasty and comes together quick with a Spice World kick! This light, aromatic delight is the ultimate Indian bread that is perfect for curries, dips, and more!
Serves: 4
Ingredients
1 tsp active dry yeast
¾ cup water
2 tsp sugar, divided
2 cups all-purpose flour, plus more for rolling
1 tsp salt
⅛ tsp baking powder
3 Tbsp plain yogurt
1 Tbsp Spice World Easy Onion
2 Tbsp extra-virgin olive oil
1 tsp dried onion flakes
1 tsp fennel seeds
8 ounces unsalted butter, melted
Coarse sea salt for sprinkling
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Instructions
Combine yeast, water, and 1 teaspoon sugar in a small bowl. Set aside until frothy, 4-5 minutes. Sift flour, salt, remaining 1 teaspoon sugar, and baking powder into a large bowl.
Once the yeast has bloomed, add the yogurt, Easy Onion, olive oil, dried onion, and fennel seeds. Stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix with a fork until combined. Using your hands, combine until the mixture transforms from a sticky batter into a soft, pliable dough. Place the dough on a parchment-lined baking sheet and cover with plastic. Let the dough rest in a warm place for 2-4 hours.
Remove the dough from the baking sheet and separate it into six equal portions. Lightly roll each portion in flour to keep them from sticking together. Roll each piece of dough with a rolling pin into a teardrop shape, 8 to 9 inches long, 4 inches wide at its widest point, and ¼ inch thick. Once formed, pick up the dough by the narrow end and wiggle it. Repeat this method with the remaining dough.
Place a large, dry, cast-iron skillet or sauté pan with a lid over high heat until smoking.
Wet your hands with water and pick up the naan. Flip-flop the dough from one hand to the other to lightly dampen it. Gently lay it in the skillet, pour in 2 tablespoons of water, and quickly place a lid on top. Cook until the dough begins to bubble, 1-2 minutes. Flip the naan over and repeat. It should be blistered and toasted.
Remove the naan from the skillet, brush lightly with butter, and sprinkle with sea salt. Transfer to a towel-lined plate, and repeat with the remaining dough.
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