How to make Naan Flatbread
Today I am feasting with… Saint Teresa of Calcutta.
Want to learn about Saint Teresa of Calcutta? Check out this audio clip from our friends at Franciscan Media.
Saint Teresa’s feast day is September 5. She is the patron saint of the Missionaries of Charity and the co-patron of World Youth Day. Saint Teresa of Calcutta, pray for us!
Download Naan Flatbread Recipe
Celebrate the spirit of Saint Teresa of Calcutta with a recipe inspired by her dedication to love and service. This Naan Flatbread brings the flavors of India right to your table and is so simple to make, you’ll want to bake it again and again. Soft, fluffy, and brushed with buttery goodness, this traditional flatbread pairs beautifully with any meal or can be enjoyed on its own.
Imagine the warmth of freshly made naan, a bread that might have been shared with those who Saint Teresa served with compassion and humility. Whether you’re preparing it for her feast day celebration or a cozy dinner, this recipe is a delightful way to honor her legacy.
Download the recipe below and get ready to fill your kitchen with the comforting aroma of homemade naan!
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Ingredients:
- 1 ½ cups Whole Milk
- ½ teaspoon Active Dry Yeast
- 1 teaspoon Sugar
- 3-4 cups All-Purpose Flour
- 1 teaspoon Salt
- 3 Tablespoons Butter, softened (for finishing)
Preparation Instructions:
- Pour the milk into a large liquid measuring glass and heat in the microwave until warm to the touch (approximately 110°F).
- Add the heated milk into a mixing bowl and sprinkle with the yeast and sugar. Allow this mixture to rest for 4-5 minutes; until the yeast begins to bubble.
- Add 2 ½ cups of flour and salt.
- Mix well to combine.
- Gradually add the flour in small amounts, until a soft dough is formed that cleans the sides of the bowl, and the dough is smooth and elastic (about 3-5 minutes).
- Place the dough in a lightly greased bowl, and let it rest at room temperature, covered lightly with a towel, for two hours.
- After the dough has rested, turn it onto a lightly floured surface and divide the dough into 16 equal portions, rounding each into a ball shape.
- One-by-one roll out each dough ball into a 4-5 inch circle.
- On a cooktop, over medium-high, heat a large ungreased skillet or griddle pan.
- Place the flattened dough rounds directly onto the hot surface and allow the underside to brown, approximately 2-3 minutes (the top should puff and bubble some).
- Once the bottom has some nice brown spotting, flip the naan over to brown on the other side.
- Remove from the skillet and brush lightly with the softened butter*.
- Continue with the remaining dough.
- This recipe is easily doubled and freezes well.
*Optional: Add garlic powder to the softened butter before brushing.