Amritsari Naan
A soft, charred naan cooked over an open flame, just like the ones from Amritsar. This quick version uses a simple dough and gets its signature smoky flavor from direct heat.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 7g
Ingredients
- 2 cups all-purpose flour
- ½ cup plain yogurt
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup water
- 2 tablespoons butter
Instructions
- 1
In a large bowl, mix 2 cups flour, 1 tsp baking powder, and 1 tsp salt. Add 1/2 cup yogurt and 1/2 cup water; stir until a shaggy dough forms.
- 2
Knead the dough on a floured surface for 2-3 minutes until smooth. Cover and let rest for 5 minutes.
- 3
Divide the dough into 4 balls. Roll each into an oval or teardrop shape, about 1/4 inch thick.
- 4
Heat a cast-iron skillet over high heat until smoking. Place one naan in the dry skillet and cook until bubbles form and the bottom is charred, about 1-2 minutes. Flip and cook the other side until charred, another 1-2 minutes.
- 5
Brush the hot naan with 2 tbsp melted butter and serve immediately. For extra smoky flavor, hold the naan over an open flame with tongs for a few seconds until it blisters.
Tools you’ll need
- Large bowl
- Rolling pin
- Cast-iron skillet
- Pastry brush
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