Recipe Review: Naan from Rasa Malaysia

We decided to make butter chicken and realized we didn’t have any naan or pita bread and didn’t really want to go out in the rain and get more ingredients, so I decided to search online and find a recipe for naan, hoping for a bread machine recipe but found this one from Rasa Malaysia that requires just a stand mixer and a place to warm the bread, so I decided to go for it.

I’ve never made naan (or any other type of flatbread!) before, so I didn’t really know what to expect. It was a pretty basic recipe, and I had all the ingredients, so I figured why not try it?

What I Changed: I don’t have active dry yeast at home, only instant yeast, so I didn’t do the whole “blooming” of the yeast thing, I just mixed it in with room temp water and sugar into the rest of the ingredients and put the dough hook on my KitchenAid stand mixer and let it go. I only let the mixer run for a few minutes instead of the 10 minutes they recommend (I think I overlooked that and just stopped it when it looked like dough), so if you let it go the full 10 minutes maybe it’d be better?

How We Cooked It: Steven’s got a robust collection of cast iron, but no cast iron griddle, so we cooked it in a deep cast iron skillet (I think it’s a 12-inch skillet?) with olive oil. We were later informed that we should have put water on one side of the naan dough before we put it in the skillet, but that wasn’t mentioned in the recipe that I found (it was mentioned in a few others that I looked at after hearing of the water thing, so maybe you should do it). Plopped the rolled-out dough in the skillet, cooked until brown on one side, flipped, cooked until brown on the other side. It took maybe 90 seconds tops and they puffed up and bubbled way more than expected!

Final Thoughts: Steven couldn’t shove this naan in his mouth fast enough, and I take that as a compliment. This was an incredibly easy recipe to follow (I warmed up the oven before putting the dough in it, to about 100 degrees, since it’s too cold in the house to put the bowl anywhere else “warm” to rise), and the results were way better than I expected. It was very fast, too, and required basically nothing to be done to it until you were ready to bake it, so we got our butter chicken, our rice (thanks, rice cooker!) and our naan all prepared in an hour and a half. That pushes it easily into the 5/5 star category, and I hope you’re able to try this soon!

May be an image of food
Look how beautiful our naan is!!

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