Naan
Soft, pillowy flatbread with charred spots from a hot skillet or oven. Perfect for scooping up curries or enjoying with butter.
- Total time
- 75 min
- Servings
- 6
- Calories
- 220
- Protein
- 6g
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup plain yogurt
- ½ cup warm water
- 2 tablespoons butter
Instructions
- 1
In a small bowl, dissolve yeast and sugar in warm water; let sit until frothy, about 5 minutes.
- 2
In a large bowl, mix flour and salt. Add yeast mixture and yogurt; stir until a shaggy dough forms.
- 3
Knead dough on a floured surface until smooth, about 5 minutes. Place in a greased bowl, cover, and let rise for 1 hour.
- 4
Punch down dough and divide into 6 equal balls. Roll each ball into an oval or teardrop shape, about 1/4 inch thick.
- 5
Heat a cast-iron skillet over high heat until smoking. Place one naan in the dry skillet and cook until bubbles form and bottom is charred, about 1-2 minutes.
- 6
Flip and cook the other side until charred spots appear, about 1 minute. Brush with melted butter and keep warm. Repeat with remaining dough.
Tools you’ll need
- cast-iron skillet
- mixing bowl
- rolling pin
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