Alcohol-infused Naan recipe shared by Maine's longest-running Indian restaurant
Booze Food

Alcohol-infused Naan recipe shared by Maine’s longest-running Indian restaurant

Naan is arguably the most famous Indian flatbread around the world. The origins of the word trace back to Iran & Afghanistan, but these days naan is a staple in Indian food.

Unlike your typical Indian naan, however, the east-meets-west themed ‘Beer Naan’ is a longtime family favorite of acclaimed restauranteurs Raj & Bina Sharma, founders of Maine’s longest-running Indian restaurant Bombay Mahal.

Learn how to make this icon of Maine in your very own kitchen with Bombay Mahal’s special recipe:

Ingredients (3 pieces):
▪ 16 oz all-purpose flour
▪ ½ cup plain yogurt
▪ 4 oz vegetable oil
▪ 8 oz of Taj Mahal Indian beer or your favorite brew
▪ 1 teaspoon salt
▪ ½ teaspoon of sugar
▪ 1 tablespoon baking powder
▪ 1/4 teaspoon of yeas

1) Mix all dry ingredients together in a large mixing bowl
2) After all dry ingredients are mixed, add in Taj Mahal 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



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