Ingredients
Equipment
Method
Preparing
- In a large mixing bowl, combine the flour, yeast, salt, sugar, and baking powder. Mix well and set aside.500 grams All-Purpose Flour, 10 grams Himalayan Salt, 10 grams White Cane Sugar, 2 grams Baking Powder, 7 grams Fast Action Yeast
- In a separate bowl, mix the yogurt, warm water, and oil.150 ml Warm Water, 200 grams Plain Yogurt, 30 ml Rice Bran Oil
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Mix until a dough forms. The dough should be soft and slightly sticky. If it's too dry, add a little more warm water, a tablespoon at a time.
Kneading
- Turn the dough out onto a lightly floured surface.
- Knead for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Shaping
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 8 equal pieces and shape each piece into a ball.
- On a lightly floured surface, roll out each ball into an oval or round shape, about 6 millimeters thick.
Cooking
- Preheat a heavy-bottomed frying pan or a cast-iron skillet over medium-high heat.
- Brush one side of the naan with a little oil.
- Place the naan in the hot pan, oiled side down. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom is golden brown.
- Brush the top side with oil, then flip and cook the other side for another 1-2 minutes, until golden brown and cooked through.
- Remove from the pan and keep warm in a clean kitchen towel. Repeat with the remaining dough.
Serving
- If desired, brush the cooked naan with melted butter and sprinkle with some chopped fresh parsley. before serving.20 grams Melted Butter, Fresh Parsley
- Serve and enjoy!
Notes
Here are some top tips to help you succeed in making buttery naan bread like a pro:
- Knead the dough thoroughly for about 10 minutes. This develops the gluten, giving your naan its characteristic chewiness and elasticity.
- Allow the dough to rise in a warm, draft-free place until it doubles in size. Depending on the ambient temperature, this can take 1-2 hours. A warm oven (turned off) or a microwave with a cup of hot water inside can create an ideal rising environment.
- Roll out the dough evenly to ensure uniform cooking. Aim for a thickness of about 6-8 mm to achieve a nice balance between softness and chewiness.
- If the dough is sticky, add 1-2 more tbsp of flour to bind the dough.
- Preheat your frying pan thoroughly before cooking the naan. A hot surface ensures that the naan puffs up nicely and gets those classic charred spots.
- Brush the naan with melted butter or ghee immediately after cooking. This not only adds flavor but also keeps the naan moist and soft.
- Naan is best enjoyed fresh off the skillet. If you need to make them ahead of time, wrap them in a clean kitchen towel to keep them warm and soft until serving.
- Yeast: Our recipe calls for fast-action yeast, but instant yeast can often be used interchangeably. If you prefer to use instant yeast, add 7g to lukewarm water with the sugar and let it sit for 15 minutes before adding to the dry.
- Flour: For a gluten-free alternative use a flour blend that's suitable for celiacs.
- Yogurt: For a dairy-free version, substitute with plant-based yogurt.
