Go Back
Print

Szechuan Style Naan

8 naan
Course Appetizer, Side Dish
Cuisine Chinese, Indian
Keyword bread
Total Time 1 hour 30 minutes
Servings 8
Author Cherry on My Sundae

Ingredients

Naan

  • ¾ cup warm water, 100-110 degrees F (188 ml)
  • 1 teaspoon granulated sugar
  • 2 ¼ teaspoon active dry yeast (7 grams)
  • 2 ½ cups all-purpose flour (365 grams)
  • ¼ cup warm milk, 100-110 degrees F
  • ¼ cup plain Greek yogurt (57 grams)
  • 1 teaspoon salt
  • 2 tablespoon olive oil (20 grams)

Chili oil

  • ½ cup olive oil (125 ml)
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon Szechuan peppercorns
  • 1 star anise
  • 2 garlic cloves crushed
  • 1 bay leaf
  • ½-inch ginger roughly sliced
  • ½ cup red chili powder
  • ½ teaspoon salt

Remaining ingredients

  • ¼ cup chopped cilantro
  • 2 tablespoon sea salt

Instructions

  • Make the naan dough. Combine the warm water with 1 teaspoon sugar and yeast in a bowl. Let sit for 5 minutes or until the mixture is foamy and the yeast is activated.
  • In the bowl of a stand mixer, add the flour, milk, yogurt, salt, oil, and the yeast mixture. Mix until a rough dough forms and knead until smooth, about 7-8 minutes. Alternatively, knead the dough by hand. The dough will be soft and slightly sticky. Transfer the naan to a clean bowl, cover, and let rise for 1 hour or until doubled in size.
  • Meanwhile, make the chili oil. Combine the oil with cumin, fennel, peppercorns, star anise, garlic, bay leaf, and ginger in a medium sauce pot. Heat the oil over medium heat until it reaches 350 degrees F. Lower the heat to low and continue to cook the spices until fragrant, about 3-4 minutes. If the oil gets too hot, turn off the flames and let it sit.
  • Put the chili powder in a large bowl and place a mesh strainer on top. Pour the hot oil through the strainer directly into the bowl with the chili powder. Add the salt and stir to combine. Let cool.
  • Punch down the naan dough and divide it into 8 equal pieces. Lightly dust a clean work counter with flour and roll out the dough until it's ⅛-inch thick.
  • Heat a skillet over high heat until it's scorching hot. Place one of the naan on the pan and cover with a lid. Cook for 1 minute or until bubbles form, flip and cook another 1-2 minutes or until browned. Remove from heat and keep warm in clean kitchen towels. Repeat with the remaining dough.
  • Brush the chili oil on the naan and sprinkle with chopped cilantro and sea salt. Serve warm.