"Make soft and pillowy homemade naan without the tandoor"
Soft Naan
5
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Prep time 1hr 50mins
Cook time 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 cups all purpose flour
- 3 teaspoons sugar
- 1 teaspoon dry yeast
- 1 teaspoon salt
- 3 tablespoons plain yogurt
- 2 tablespoons oil
- 3/4 cup warm water
- melted butter
Method
Step 1
In a large bowl, whisk together the flour, sugar, yeast. Set it aside.
Step 2
In a medium bowl, whisk together, the yogurt, salt, oil, and 3/4 cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix it. Start kneading the dough. If you feel that the dough is too wet to work with, add some flour to it.
Step 3
Lightly oil a clean bowl. Make sure the bowl is large enough to allow the dough to double in size. Transfer the dough to the bowl and cover with plastic wrap or a damp kitchen towel. Let it sit in a warm place for 1 to 1 1/2 hours, or until about doubled in size.
Step 4
Dust a work surface with some of the flour and place the dough on top. Knead it again for 1-2 minutes. Then cut the dough into equal sized pieces. Roll each piece into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval) until the naan is a little less than 1/4-inch thick.
Step 5
Heat a cast iron pan or nonstick pan over medium-high heat. Pat the naan between your hands to get rid of any excess flour. Then place the naan on the pan and cook until you see few bubbles at the top and the bottom is golden and blackened in spots, 1-2 minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet/ pan and brush with melted butter.