eMom Recipe Wiki | Bread Machine Naan Attempt 2 [with sour cream]

Bread Machine Naan Attempt 2 [with sour cream]



  • 3 tablespoons sour cream or plain yogurt 
  • 2 tablespoons extra virgin olive oil
  • 3/4 c water


  • 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  • 3 teaspoons sugar
  • 1 teaspoon instant dry yeast or rapid-rise yeast (see note)
  • 1 teaspoon salt
  • 1/2 tsp dried garlic
  • 1/4 tsp dried coriander

​For brushing:

  • 2 tablespoons melted salted butter, for brushing on finished naans
  • 2 cloves garlic
  • 1 tablespoon chopped fresh Italian parsley (optional), for serving


  1. Put in bread machine on dough cycle
  2. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour
  3. Microwave butter and garlic for brushing on the naan
  4. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Plans naans in pan and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots.
  5. Remove the naan from the skillet and brush with melted garlic butter.
  6. Place the naan in a tea towel-lined dish to keep warm. Sprinkle with parsley, if using, and serve warm.


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