The BEST recipe for Naan: Indian Flatbread
Recipe to make Naan, an Indian Flatbread from scratch that is so fluffy and soft. I hope you enjoy this recipe.
Equipment
- Large Glass Cup
- Large Bowl with lid
- Measuring cups
- Rolling Pin
- Griddle
Ingredients
- 1 tsp Yeast
- 2 tsp Sugar
- 3/4 cup Warm Water 110 degrees
- 2 cups Flour
- 1 tsp Salt
- 1/8 tsp Baking Powder
- 3 Tbsp Plain Greek Yogurt
- 2 Tbsp Oil
Instructions
- In a large glass, dissolve yeast and 1 teaspoon sugar with 3/4 cup warm water at a temperature around 100 degrees Fahrenheit.
- Stir the yeast and sugar into the water with a fork.
- Let the mixture rest to froth for 10 minutes.
- After 10 minutes of sitting the yeast mixture will therefore be frothy.
- In a large bowl, sift together the 2 cups flour, 1 tsp salt, 1/8 tsp baking powder, and remaining 1 teaspoon sugar, then set bowl aside.
- Add 3 Tbsp Greek yogurt and 2 Tbsp oil into the glass and then stir with a fork to combine.
- Pour the yogurt mixture into the large bowl with the dry ingredients and then stir with a fork until the liquids are just combined into the dry ingredients.
- When the liquid is absorbed, scrape extra off fork and gently knead the dough with your fingers until a soft dough ball forms, making sure to not over knead!
- Cover the bowl with a lid or plastic wrap and then let the dough rest for 2-4 hours on a countertop.
- When you are ready to roll your Naan, get two bowls: one with 1/4 cup flour and one with 1/2 cup water.
- On a clean counter, dust flour on your prep surface and then turn out your dough onto floured surface as the dough will be sticky!
- Using a pizza/pasta cutter or a bench scraper, cut your dough into six equal pieces and roll each in the flour bowl so they do not stick together, then set each aside.
- To shape the naan, use a floured rolling pin and gently roll each into a teardrop shape making them narrower at one end than the other.
- Roll out all six pieces around 8 to 9-inches long and around 1/4-inch thick.
- Then, warm a cast iron skillet or a griddle on high.
- Dampen your hands in the water bowl and then carefully pick up a piece of naan, flip-flopping it from one hand to the next to get each side damp.
- Then, gently lay it on the hot skillet, wet-side-down.
- Cook for 1 minute then flip the naan, when done it should look blistered and have blackened spots which is typical of Naan.
- Repeat with all of the dough pieces until they are all cooked.
- If desired, brush cooked naan with melted butter and then sprinkle with course sea salt.
- Place the naan on a plate lined with a towel to keep warm until serving.