Brattleboro Reformer - Theeat By The Brattleboro Reformer
Learn more about RevenueStripe...
The Meat

The Eat

TheEat: Homemade naan is easier than you think, and just what you need for sop-up season

By Lindsey Hollenbaugh, The Berkshire Eagle​ ​ ​Updated

Grab a bowl and some stretchy pants: it's sop-up season. 

Recently, I explained to my son that it was perfectly acceptable — nay, absolutely necessary — to use some form of bread to sop up juices from his soup. In his carb-loving mind, this meant mommy had officially lost it, and he could ask for as many slices of buttered bread as he wanted. Maybe it was the Chardonnay talking or my love for bread as a vehicle for soups, stews and curries to get into my mouth, but that night, we practically finished a loaf of sandwich bread.

Only problem was, when I went looking for more bread later in the week after making one of my favorite curries — a winter vegetable version that allows me to use up any straggling vegetables wilting in the fridge — we were almost out. 

I guess, I thought as I looked wanly at the packets of yeast shoved to the back of my pantry, I could make some? Kitchen confessional time, kids: This little lady doesn't make bread, or really many things that involve yeast or waiting for things to proof. I blame my mother, who raised me with an unhealthy fear of using yeast in baking, and watching too many episodes of "The Great British Baking Show" in which Paul Hollywood jabs at the dough and mutters disappointingly in his brogue "under-proved."

But it's sop-up season, and I needed something for this curry. Why not some delicious naan, which I usually buy ready-made in the bread aisle at my grocery store. 

Most naan recipes are pretty much the same, but I liked this one for it's use of sour cream (all that I had on hand that day) and the super-hot oven technique instead of pan-frying them in a hot skillet. Other than the waiting period for the dough to proof, this was an extremely easy recipe that also made just enough to last in our small household a few days. The bread was delicious, especially dipped in more garlic butter, and had just the right amount of dense structure to carry the curry load. I also enjoyed it for breakfast the following morning hot from the toaster with a smear of peanut butter, sliced bananas and a drizzle of honey. 


(Recipe courtesy of


3/4 cup lukewarm water

1 teaspoon sugar

1 package of Active dry yeast, 7g (2 1/4 tsp)

1 teaspoon salt

2 to 3 tablespoons sour cream or yogurt

3 cups all-purpose flour

For topping:

6 garlic cloves, finely chopped

1 tablespoon coriander leaves, finely chopped (or, about a teaspoon of ground coriander if you have it)

4 tablespoons melted butter


In a large mixing bowl, add lukewarm water, sugar and yeast and let the yeast activate for about 5 minutes.

Add salt, sour cream and about 2 1/2 cups of all-purpose flour and then slowly add flour in increments and knead for about 5 minutes or until you obtain a smooth and supple dough. (I used my dough hook on my stand mixer and this worked beautifully.) Cover and let the dough rise for about an hour or until doubled in size.

Preheat the oven to 500 F.

Divide the dough into to seven or eight equally sized balls, and cover and let it rest for 10 minutes.

Meanwhile, mix together finely chopped garlic, coriander leaves and melted butter in a bowl.

Using light dusting of flour, roll out the dough into oval shaped naans of medium thickness, like pita bread. Transfer the rolled out naan to a baking dish, and generously apply the garlic butter mixture on top of the naan.

Bake for 4 minutes or until golden brown spots appear, flipping it half way through (watch this closely as the butter will smoke your oven up a bit!). If the bread is not brown enough after this, put bread under the broiler for 30 second to a minute.

Brush it with some more melted butter just before you are ready to serve. 

Storage: Fresh naan will last up to three days in an air-tight container. Before serving leftovers, warm it up in a toaster for best results. 


Margaret Button: Find glimmers of hope wherever you can — fudgy brownies can help with that

This Christmas was different from those in the past for all of us. Despite the fact I would be spending Christmas with my son and daughter-…

full story


Skillet chili cornbread a weeknight meal worth celebrating

There are times when I’m out doing my weekly grocery shopping — rushing through the supermarket as quickly as I can, avoiding crowds as muc…



Small-batch cinnamon rolls because even in the new year, we all deserve a treat

In the past, my January food columns have focused on healthy meals, designed to help you rebound from excessive and indulgent holiday eatin…



Elizabeth Baer: Turn one head of cauliflower into two side dishes

My friend, Lisa, once told me she will not embark upon a recipe that requires her to cook something first before getting started on the rec…



Ring in the New Year with an elegant dinner for two

For more years than I can count, New Year’s Eve has been celebrated with a large party at the home of dear friends. The hors d’oeuvres are …

Learn more about RevenueStripe...
We don't just eat ...


Art at Crowell Gallery draws on themes of movement, impermanence

NEWFANE — The work of C. Peter Erickson is on display at the Crowell Gallery in the Moore Free Library through Jan. 30.



Painter Lois Dodd to be subject of online talk

BRATTLEBORO — An online conversation will explore the work of painter Lois Dodd.

You Might Like
Learn more about RevenueStripe...