Naan
A South Asian bread made with flour and yogurt, baked in the oven.
40 min · Serves 10 · Medium
Ingredients
Method
Start cooking mode- Prep 40 min · 40 min total
- medium
- 1
Mix together flour, baking powder and salt. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
- 2
Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
- 3
Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
- 4
Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
- 5
Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. Heat your oven to about 500 and have the broiler on.
- 6
Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
- 7
Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes. It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
- 8
Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
- 9
Remove naan from the oven and brush it lightly with melted butter if you like. Continue this way with all the dough, stacking the breads into a napkin-lined basket.
- 10
Serve the breads hot, fresh from the oven, or let them cool and wrap them up. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
