This is so yummy to go along side your favorite Indian dish. This is just plain Naan (Indian Flatbread) but I have seen people incorporate fresh Cilantro into the dough or I like to sprinkle with garlic powder before I bake it to give it more flavor. Either way you will love it!


2 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast, or active dry yeast
1 egg
1/2 cup plain yogurt
1/2 cup milk


In the bowl of a stand mixer, mix together the flour, salt, baking powder, sugar, and yeast.( If you using dry active yeast, let it proof in warm water for about 5 minutes before adding the rest of the ingredients) In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and mix for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into an oval shape with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone or baking sheet and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and lay on a board. Serve warm with a yummy curry dish.



Recipe slightly adapted from: Mel’s Kitchen Cafe


{Lion House Rolls}

Okay these rolls are THE BEST I have ever had!! I can not even describe their soft yummy goodness, you just have to make them. I have been making these for years and they are always a hit, and my go to recipe when we get together with friends and family.


2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour


In a large bowl, combine the yeast and water. Let stand 5 minutes. Then add the sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (I usually do 1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

{Coconut Banana Bread with Lime Glaze}

This bread is super yummy, and a nice switch up from your traditional banana bread recipes.


2 Cups flour
3/4 tsp baking soda
1/2 tsp salt
1 Cup sugar
4 Tbs butter, softened
2 large eggs
1 1/2 Cups mashed ripe bananas (about 4 large bananas)
1/4 Cup sour cream
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut
optional:1/2 teaspoon coconut extract


1/2 C powdered sugar
1 1/2 Tbs fresh lime juice
Zest from one lime (optional)

Whisk all together in a bowl.


Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream, milk, and vanilla.  Beat until blended.
Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean.

Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.


Recipe Source: Our Best Bites

{Soft and Buttery Crescent Rolls} New Favorite!

I am a huge sucker for homemade rolls. These are TO. DIE. FOR.

  • 2 c warm water
  • 2/3 c nonfat dry milk powder
  • 2 Tbsp dry yeast
  • 1/4 c sugar
  • 2 tsp salt
  • 1/2 c butter
  • 1 egg
  • 4 1/2- 5 c all purpose flour
  1. In a Kitchen-aid mixing bowl, stir in warm water and nonfat dry milk powder until it dissolves.
  2. Add yeast, then sugar, salt, butter, egg, and 2 cups of flour.
  3. Mix on low speed until ingredients are wet, then 2 minutes at medium speed.
  4. Add 2 more cups of flour, mix on low speed until ingredients are wet, then 2 minutes at medium speed.  (You can switch your attachment to the dough hook at this point for easier mixing.)
  5. Add 1/2 cup flour again, mixing on low speed until wet, then 2 minutes at medium speed.  You can add an additional 1/2 c if your dough is still too wet but I usually stop at 4 1/2 cups of flour total.
  6. Dough should be soft, not overly sticky, and not stiff.
  7. Scrape the dough off the sides of the bowl and pour about 1 tablespoon of vegetable oil around the sides of the bowl so that the bowl is coated.
  8. Spray some plastic wrap with non-stick coating and place the plastic over the bowl. Allow it to rise in a warm place until the dough doubles in size and rises to the top of the bowl.
  9.  Once the dough has risen, place your dough on a flat floured surface, then divide the dough in half.
  10.   Roll out 1/2 the dough into a circle
  11.   Using a pizza cutter, cut the dough into 16 even slices
  12. Begin to roll the slice of dough in, starting from the wide end and tuck the small point
  13. Place rolls on parchment-lined baking sheet.underneath.
  14.  Repeat steps 10-13 for the 2nd half of the dough and let them rise for 1- 1 1/2 hours, until double in size.
  15.   Bake at 375 F for 15-20 minutes or until golden-brown.
  16.  Brush with melted butter while hot.
Recipe Source: Homemade 

{Homemade Pita Pocket Bread}

I was so excited to find this. I made Chicken gyros and the homemade pitas where what made them so delicious. Remember not to let the dough dry out while they are resting and waiting to be put in the oven, otherwise they will not have that puff you want when you bake them.

  • 1 Tbs instant yeast
  • 1 1/4 cups warm water
  • 1 tsp salt
  • 3 to 3 1/2 cups all-purpose flour
  1. In the bowl of a stand mixer or in a large bowl (if mixing by hand), combine the water, yeast, salt and 1 1/2 cups flour. Beat to form a soft batter-like consistency. Add additional flour until the dough starts to come together.  Add enough flour to form a soft dough that clears the sides of the bowl (but is still slightly tacky to the touch) and knead for 4-5 minutes with an electric mixer or 8-9 minutes by hand until the dough is smooth and elastic.
  2. Turn the dough onto a lightly floured countertop and divide the dough into six equal pieces. Roll the dough pieces into a ball shape. Lightly cover the balls of dough and let them rest for 10-15 minutes. Roll each dough ball into a thin disc, about 1/4-inch thick. Do your best to keep an even thickness throughout the entire disc of dough since this helps the dough puff in the oven. Let the pita rounds rest, lightly covered, for 30-40 minutes until they are slightly puffed.
  3. While the pita rounds are resting, preheat the oven to 425 degrees F. When the pitas are done resting, gently flip two of them onto a large, rimmed baking sheet lined with parchment paper. Make sure you flip them so the side that was resting on the counter is now facing up. Spritz with water, if needed.
  4. Bake the pitas for 10 minutes, until they are starting to brown very lightly on top and they have puffed several inches high. Keep in mind, though, that it won’t be unusual to have some pitas that just refuse to puff. Still take them out after 10 minutes – they will make great flatbreads and will still taste delicious even if they don’t have the magical pocket inside. The trick to great pita puffing is to roll the pita evenly and to make sure the dough isn’t dry on top when it goes in the oven (hence the reason for flipping the pita onto the baking stone or baking sheet). Don’t get discouraged if your pitas don’t all puff. The baked and cooled pitas can be frozen or stored covered at room temperature for 1-2 days.
Recipe Source: Mel’s Kitchen Cafe

{Coconut Zucchini Bread}

I was so excited to pick my first zucchini of the year from my garden. The first thing that I thought was to make this yummy bread that my friend Janeal brought to us when we moved into our house. It is so delicious! I didn’t have any pistachio pudding mix on hand so I used vanilla and it tasted amazing, so either flavor works great. I also made 8 mini loaves so I ended up only having to bake them for about 30 minutes or so.

  • 3 Eggs
    3/4 cups Oil
    1 ½ cups Sugar

    1 tsp. Vanilla extract
    2 cups Grated zucchini

    2 1/3 cups Flour
    1/4 tsp. Soda
    1/4 tsp. Baking powder
    1 tsp. Salt
    1 sm. Pkg. Vanilla or pistachio pudding
    1 cups Coconut (optional)

    Beat together eggs, oil, and sugar. Add the vanilla extract and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans.
    Bake at 350° for 50 minutes.

    Coconut Glaze
    1/2 cups Sugar
    1/4 cups Water
    1 Tsp Butter 
    1/2 tsp. Coconut extract
    Bring sugar, water, and butter to a boil for 1 minute. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.

    Recipe Source: Janeal Hackbarth 

{Buttermilk Biscuits}

I don’t make biscuits very often but these went great with our Sunday dinner and didn’t take long to prepare at all.

3 cups flour
1 1/2 tsp salt
1 Tbs sugar
1 1/2tsp baking Powder
1 stick butter
3/4 cup buttermilk
1 egg
1/4 cup water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder, and butter until crumbly. Mix in the buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don’t over mix) Roll the dough onto a floured cutting board about 1 inch thick.  Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet and bake for 12-15 minutes.                                                                    

{Starbucks Lemon Loaf}

Have any of you tried the Lemon loaf at starbucks? Its amazing and what I have to get every time I go there. But paying $2.50 a slice adds up. I am so glad I found this recipe. I made it the other day and was in awe of how much it tasted like starbucks. I would even say its better, because you get to eat it while its fresh. It was so moist and yummy.

1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 cup sugar
2 Tbs butter, softened
1 tsp vanilla extract
2 tsp lemon extract
1/3 cup fresh squeezed lemon juice
1/2 cup oil
zest of one lemon


1 cup powdered sugar
2 Tbs whole milk
1/2 tsp lemon extract

Preheat oven to 350 degrees. Grease and flour a 9×5 loaf pan.
In a large bowl, combine flour, baking soda, baking powder and salt.
in another bowl combine eggs, sugar, butter, vanilla, lemon extract and lemon juice with a mixer until blended.
pour wet ingredients into the dry and blend until smooth. add oil and lemon zest and mix well.
pour into loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and pour glaze over the top. Let cool

For the Galze: whisk all the ingredients together until smooth

Recipe Source: Pinterest

{Easy Soft Buttery Rolls}

There is nothing in the world like homemade bread right out of the oven, especially your oven, that you made! My kids gobbled these up. They were so yummy and simple to make.

3/4 cups + 2 Tbs warm milk
1/4 cup warm water
2 teaspoons active dry yeast
2 tablespoons sugar
1 egg
2 3/4 cups – 3 cups flour
1/4 cup butter, softened and cut into two pieces
1 teaspoon salt

In the bowl of your electric mixer, combine the milk, water, yeast, and sugar and let sit for five minutes until foamy. Using the paddle, mix in the egg. Add in 2 3/4 cups bread flour and mix on low until combined. Let sit for 5 minutes. Add in the softened butter and salt and mix until incorporated. Switch to the dough hook and mix on low speed for about five minutes or until smooth. If the dough is really sticky, you can add up to 1/4 cup more of bread flour so it can form a ball while mixing and pull away from the sides of the bowl. When the dough is smooth, place it into a large greased bowl and cover. Let rise for about an hour until doubled in size. 

If you’re using a bread machine, add all the ingredients into the pan according to your manufacturer’s instructions and select the dough setting. Let it do its thing but check on it after a couple of minutes. If it’s sticking to the sides of the pan, add up to 1/4 cup more bread flour. 

When the dough has finished rising in the bowl or in the bread machine, divide it into 12 pieces. Roll each piece into a ball and place the balls in a greased 9-inch cake pan or pie plate or a 9×13 pan. Let rise for 30 minutes and then bake it in a 350 degree oven for 12-15 minutes. Brush about 1 tablespoon of butter on top of the rolls. Serve immediately and store leftovers in an airtight bag. 

Recipe Source: She Makes and Bakes