Durum wheat flour, or atta, cushy naan is made with generally useful flour and yeast. Customarily, the batter is slapped against the stack mass of a mud oven broiler and prepared over wood fires, however many home cooks make it on the burner. It is best appreciated hot and slathered with ghee.
What You Will Need:
- Medium Bowl
- Pan/Pot
- Rolling Pin
- Tongs
Naan Recipe Ingredients:
- 3⁄4 cup water warmed to 115°
- 1 tsp honey
- (1/4-oz.) Package of dry yeast
- 2 cups all-purpose flour
- 1⁄2 cup plain, full-fat Greek yogurt
- 2 tbsp. canola oil
- 1⁄2 tsp. fit salt
- 1⁄4 cup minced cilantro
- Ghee, for brushing
Quick Steps to Follow:
- Mix water and nectar in a bowl; add yeast and let sit until frothy, around 10 minutes.
- Add flour, yogurt, oil, and salt; mix until mixture structures.
- Utilizing hands, massage mixture in the bowl until smooth, around 5 minutes.
- Cover batter with a clammy material; let sit in a warm spot until multiplied in size, around 60 minutes.
- Move mixture to a work surface; partition into 10 balls.
- Working with 1 ball at a time and using a moving pin, fold mixture into a 7″ hover about 1⁄4″ thick.
- Sprinkle with 1⁄4 tsp. cilantro; press into mixture.
- Warmth a 12″ nonstick skillet over medium-high.
- Working with 1 piece of the mixture at a time, cook the batter, plain side down, until bubbles show up over the surface, around 45 seconds.
- Flip mixture; cook until bubbles show up again, around 30 seconds.
- Move naan to a plate and slide skillet off the warmth.
- Utilizing utensils, cook naan around 2″ over the open fire, flipping once, until sautéed in spots, around 1 moment.
- (Then again, complete the process of cooking naan in a skillet until seared in spots, around 1 moment.)
- Return naan to the plate, brush with ghee and sprinkle with more cilantro.
- Serve hot.
