Naan Bread
Soft, pillowy naan bread with a beautifully charred, blistered surface, perfect for scooping up curries or enjoying on its own.
- Total time
- 75 min
- Servings
- 6
- Calories
- 220
- Protein
- 5g
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup warm water
- ¼ cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons melted butter
Instructions
- 1
In a small bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes until frothy.
- 2
In a large bowl, mix flour and salt, then add yeast mixture, yogurt, and oil; stir until a soft dough forms.
- 3
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise for 1 hour.
- 4
Punch down the 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 for 1-2 minutes until bubbles form and the bottom is charred.
- 6
Flip and cook the other side for 1 minute, then remove and brush with melted butter; repeat with remaining dough.
Tools you’ll need
- cast-iron skillet
- mixing bowl
- rolling pin
- pastry brush
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