Somehow in the craziness of Matt’s visit home, we’ve squeezed in a few refresher courses on cooking.
One of the things on his list was na’an – or Indian fry bread.
It was a good choice! Fast and easy to make, dirt cheap, and really yummy.
We make the master bread recipe from the Artisan Bread in Five Minutes a Day
Cookbook, store it in the fridge until we are ready to use it, then fry it up in oil.
Topped with whatever left-overs we have – meat, fresh veggies, black beans, and lots of cheese and sour cream – it is a delicious family favorite.
Basic recipe from Artisan Bread in Five Minutes a Day
3 cups lukewarm water
1-1/2 tablespoons yeast (2 packets)
1-1/2 tablespoons salt
6-1/2 cups flour
a 5 quart bowl or resealable, lidded, plastic container (I use an ice cream bucket)
Place the water in the ice cream bucket. Add yeast and salt. Mix.
Add the flour and mix it together with a wooden spoon or your hands. Don’t worry about kneading – it doesn’t need it.
The dough will be wet and somewhat loose.
Put the lid on the bucket and let it sit at room temperature until the dough has risen and starts to collapse. (About two hours.) Then just pop it in the fridge.
How easy is that?!
When you are ready to eat it, pinch off a ball of dough and set it on a floured surface. Flatten it with your fingers or a rolling pin. Don’t worry about the shape, or if it has holes or even making it look good – just mash it out.
Then heat some oil (vegetable, olive, even coconut oil works) in a heavy skillet over medium heat. Carefully lay the na’an in the skillet and cover with a lid.
When the na’an is puffed up and the bottom nicely browned, flip it over with tongs and cover it again.
It’s ready to serve when the both sides are browned.
Serve hot and fresh from the skillet.
Make as many as you want and store the rest of the dough in the fridge for up to two weeks.
Deceptively simply. Amazingly delicious.
3 thoughts on “Na’an”
This looks like something I need to try this winter. I pinned your recipe so I can find it later!
Could this be successfully made with gluten free flour? Due to health issues, I avoid inflammatory ingredients & foods, but often recipes can still work by swapping ingredients. I prefer using ancient grain instead of white starches. TIA for your insights!
I’ve never tried it gluten free. I try to eat lower carb and have made a whole wheat sourdough version that is wonderful!