Today I went to an Indian restaurant and asked for bread. They told me they had NAAN!

Naan is notably the most famous Indian flatbread around the world. The origins of the word trace back to Iran & Afghanistan, however naan is now a staple across India.

This fluffy leavened flatbread is ideal for soaking up rich gravy in authentic curry dishes, and also is the perfect accompaniment for popular dishes like tandoori chicken. Similar white flour versions exist such as garlic naan, bullet naan, butter naan, and onion kulchas.

Unlike your typical Indian naan recipe, this Rupee Beer infused naan is the ultimate twist on your favorite flatbread recipe with a beautiful hoppy aroma perfect for pairing with your favorite Indian curry.

Ingredients (3 pieces):

• 16 oz all purpose flour
• ½ cup plain yogurt
• 4 oz vegetable oil
• 8 oz of Rupee Basmati Rice Lager or India Pale Ale
• 1 teaspoon salt
• ½ teaspoon of sugar
• 1 tablespoon baking powder
• 1/4 teaspoon of yeast

1. Mix all dry ingredients together in a large mixing bowl
2. After all dry ingredients are mixed, add in Rupee Beer & oil while kneading everything together with your hands until dough becomes soft and is not sticky
3. Cover your bowl with plastic wrap and leave to rise for one hour in a room temperate place
4. Remove the dough from your bowl and further knead with your hands
5. Create three equal sized balls of dough and leave for another 10 minutes before rolling out with a rolling pin
6. Bring a medium sized pan to medium heat ensuring pan is hot and with a pinch of water spread on one side of your naan
7. Slap the dough onto the pan for 30 seconds before flipping over to the other side
8. Spread a layer of butter across the surface if you desire before serving with your favorite Indian dish