I love Indian food!  In particular, I look forward to the soft chewy naan bread.  I previously posted a plain naan bread recipe (NAAN BREAD: A SUPER SCOOPER), but thought I’d share my Onion Naan Bread recipe for those who want a more flavorful version.

Note:  It really helps to have a food processor for this recipe, but it can be done without one.

Additional Note:  As self-proclaimed Queen of Freeze, I feel obliged to suggest freezing leftover buttermilk in measured amounts for future use. (I freeze buttermilk in 1/2 cup and 3/4 cup increments since those are amounts I usually need.)

ONION NAAN BREAD – makes 8 naan breads

• 1/2 cup water at 110º – 115º Fahrenheit
• 1 T honey
• 1/2 T dry yeast
• 2½ – 3½ cups all-purpose flour, divided
• 4 cups (about 1 lb) onion, chopped
• 2 tsp salt
• about 9 T olive oil, divided
• 1/2 cup buttermilk
• 1 T baking powder

In a food processor fitted with steel blade, blend together the water, honey, yeast, and 1/2 cup of the flour. Let sit in covered processor for 1/2 an hour. During the half hour wait, sauté the onions: In a skillet put 3 T olive oil, the onions, and salt. Over medium to medium/high heat cook until onions are well browned. Adjust heat as necessary. (This step can be done ahead of time.) Remove from heat to cool a bit. Once the dough has set for 1/2 hour, add in 3 T olive oil, buttermilk, baking powder, onions, and about 1 cup of the flour. Blend to combine and break down onion somewhat. Add flour in increments until you get a dough that’s only slightly tacky to the touch. Pour dough into an oiled bowl, flip dough so both sides are oiled, and cover. Let rest about 1 hour, until doubled in size. Pour dough onto a lightly oiled counter (not floured). Cut into 8 pieces.

On stovetop over medium flame, heat a dry skillet or griddle. Roll out 1 or 2 balls (depending on size of skillet) to about 7″ in diameter (very thin!) on lightly oiled counter. When skillet is hot, peel dough off counter and place on skillet. Lightly brush top with olive oil.As it’s cooking, roll out next dough ball(s).

Let dough cook until lightly browned on bottom – about 2 minutes. Flip and cook until bottom is browned. Remove to a tea towel and wrap to keep warm.