Bayside Naan: A Pillowy Taste of New Tampa

New Tampa Naan: Flatbread with Florida Flair

In the heart of New Tampa and Wesley Chapel, you’ll find Indian grocery stores, spice-laden kitchens, and weekend potlucks where naan bread is never far from reach. Soft, chewy, and lightly blistered, this beloved flatbread is more than a side—it’s a centerpiece of culture. Our take is a tribute to those warm, welcoming homes where naan is made with love, shared with pride, and served with everything from butter chicken to a simple dab of ghee.

New Tampa Naan: Flatbread with Florida Flair

What You'll Need:

• Dry Ingredients:

  • 3 cups all-purpose flour (plus extra for dusting)

  • 1 tsp salt

  • 1 tsp sugar

  • 1 tsp instant yeast

    
    

• Wet Ingredients:

  • 1/2 cup warm water (about 110°F)

  • 1/4 cup plain yogurt

  • 2 tbsp vegetable oil

    
    

• For Finishing:

  • 2 tbsp melted butter or ghee

  • 2 cloves garlic, minced (optional)

  • A handful of chopped fresh rosemary (optional garnish)

    
    

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and instant yeast. Stir lightly and let the mixture sit for 5–10 minutes until it becomes frothy.

2. Mix the Dough: In a large bowl, whisk together the flour and salt. Add the activated yeast mixture, yogurt, and vegetable oil. Mix until a rough dough forms.

3. Knead the Dough: Turn the dough onto a floured surface and knead for about 6–8 minutes until smooth and elastic. If the dough is too sticky, add a little extra flour, but be careful not to dry it out.

4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1–2 hours, or until doubled in size.

5. Shape the Naan: Once risen, punch down the dough and divide it into 6–8 equal portions. Roll each piece into a ball. On a lightly floured surface, roll each ball out into a tear-drop or oval shape, about 1/4-inch thick.

6. Cook the Naan: Heat a cast-iron skillet or nonstick pan over high heat until very hot. Place one naan in the pan and cook for about 1–2 minutes until bubbles form on the surface and the underside develops golden, charred spots. Flip and cook for an additional 1–2 minutes on the other side.

   Tip: If you like garlic naan, brush one side with a mixture of melted butter and minced garlic as soon as it comes out of the pan, then garnish with fresh cilantro.

7. Serve Warm: Serve your Bayside Naan warm alongside your favorite curries, dips, or even enjoy it on its own as a savory snack.

   
   

   From skillet to soul—this naan knows the neighborhood.