Naan
Soft, pillowy leavened flatbread, traditionally slapped onto the searing-hot wall of a tandoor oven — central to both Indian and Pakistani cooking, with the bread and its name tracing back to Persia.
Vegetarian
⚠ Contains: Dairy, Gluten, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1/2 cup plain yogurt
- 2 tbsp oil
- 1 tsp salt
- 2 tbsp melted butter (or ghee), for brushing
- Nigella or sesame seeds, chopped garlic, or cilantro (optional toppings)
Steps
- Stir the yeast and sugar into the warm water and let sit for 10 minutes, until foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture, yogurt, and oil, and knead into a soft, slightly sticky dough for about 10 minutes, until smooth and elastic.
- Cover and let rise in a warm spot for 1-2 hours, until doubled in size.
- Divide the dough into 8 portions. On a floured surface, roll or stretch each into a teardrop or oval shape about 1/4-inch thick.
- Heat a heavy skillet, griddle, or pizza stone as hot as it will go. Cook each naan for 1-2 minutes per side, until puffed and charred in spots (a lid over the pan helps trap heat and puff the bread).
- Brush hot naan immediately with melted butter or ghee and any toppings, then serve warm.