One of my favorite products at Trader Joe’s is the naan flatbreads. Perfect to pop in the toaster and have warm, tasty bread ready on a weeknight to accompany a stir-fry or some Indian. But sometimes the freezer or empty or you get it in your head that it’s silly to buy something when it’s almost just as easy (and just as tasty) to make it yourself.
I’ll admit these aren’t quite as fast as my favorite 1 hour dinner rolls, but they don’t take all that much longer either. Give it a shot if you have a little extra time on the weekend to add fresh flatbreads to your dinner spread. They also make great small grilled pizzas, too!
This is a simple, non-fussy, quick and easy recipe that can get you half a dozen warm, fluffy and versatile flatbreads to serve with lunch or dinner in just about two hours. And most of that is proofing time. Hands on time to mix up the dough and do some rough shaping (the rougher the better for these) is less than 10 minutes.
Flour, water, salt, and yeast. After chocolate, probably my favorite ingredients!
Mix it up into a shaggy ball and let it rest in a warm spot until it’s doubled in size.
Divide the dough into six roughly equal portions and then shape each into a tight ball while trying to preserve as much of the gas in the dough as possible. Make sure you turn on and preheat your oven and pizza stone/steel. A piping hot stone is going to really help bake and puff up these flatbreads.
After shaping, let each dough ball relax and chill out a bit before shaping.
Shape each of the dough balls into a rough circle. They don’t have to be perfect. You don’t even need to worry about rips or tears. It’s more rustic. Putting them on parchment will make transferring to the oven much easier. I can generally fit three on the stone at once, baking them in two batches.
Launch your flatbreads onto the stone and bake for 2-3 minutes until puffy, golden and maybe scorched in a few thin spots. Remove, brush with a little butter or olive oil and sprinkle with salt. Wrap in a clean dish towel to keep warm and steamed while you bake and repeat with the second batch.
- 1 1/2 cups all-purpose flour
- 1/2 cup wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon instant yeast
- 1 cup water, approx. 95-105F
- In a medium bowl, whisk together the flour, salt, and instant yeast. Add water. Mix until the flour is absorbed and the ingredients form a sticky dough ball.
- Cover the bowl and let the dough rise in a warm spot in the kitchen for 1½ hours or until the dough has nearly doubled in bulk.
- Preheat the oven to 550ºF. Place your baking steel or pizza stone (or both!) in the oven and let heat at 550ºF for at least 45 minutes.
- Carefully and gently remove dough from the bowl and place on a lightly floured work surface. Sprinkle the top of the dough with a little more flour.
- Using a bench scraper or knife, divide the dough into 6 equal portions. Again, working carefully to let the dough retain as much of the gas as possible, shape each portion into a ball by gently pulling from the sides and bringing the dough into the center. Turn the dough a quarter turn and repeat until you’ve formed a ball. Place the dough balls seam side down for 20 minutes of final proofing.
- After the 20 minutes, stretch each dough ball out (unlike a pizza, small rips and holes are ok) and place on a piece of parchment paper. Repeat with remaining dough balls. Brush with olive oil and sprinkle with sea salt.
- Transfer parchment and dough onto your scorching hot baking steel. Bake for 2 to 3 minutes or until lightly golden. Remove from oven, and transfer to large cutting board or work surface. Brush with a little butter, oil and pinch of salt.
- 8. Stack the flatbreads on a tea towel and wrap loosely to allow the flatbreads to steam. Don’t skip this step. The steam really helps. Finish cooking the remaining dough. Serve warm!