Naan (Indian Flatbread)

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 4 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup plain yogurt
• 2 tablespoons melted butter

Steps

1. 1 Dissolve yeast and sugar in warm water; let sit until frothy.
2. 2 In a large bowl, mix flour and salt. Add yeast mixture and yogurt; stir to form a dough.
3. 3 Knead on a floured surface for 8-10 minutes until smooth.
4. 4 Place dough in a greased bowl, cover, and let rise for 1 hour.
5. 5 Preheat oven to 475°F. Divide dough into 8 balls.
6. 6 Roll each ball into an oval shape about 1/4 inch thick.
7. 7 Bake on a baking sheet for 5-7 minutes until puffed and golden.
8. 8 Brush with melted butter immediately after baking.

Equipment

• Baking sheet
• Rolling pin

Variations

• Add minced garlic or chopped cilantro to the dough for extra flavor.

Substitutions

• Use buttermilk instead of yogurt for tangier flavor.

Pairings

• Chicken Tikka Masala
• Vegetable Korma

Nutrition

Tips

• For extra fluffiness, bake naan on a preheated pizza stone.
• If dough is too sticky, add a tablespoon of flour at a time.

Storage

Store in an airtight container for up to 2 days. Reheat in a warm oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature and reheat in a preheated oven.

Serving Suggestions

• Serve with butter or garlic butter.
• Pair with your favorite curry or stew.

FAQ