Naan Recipe

Naan (Indian Leavened Flatbread)

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:

  1. Mix water and nectar in a bowl; add yeast and let sit until frothy, around 10 minutes.
  2. Add flour, yogurt, oil, and salt; mix until mixture structures.
  3. Utilizing hands, massage mixture in the bowl until smooth, around 5 minutes.
  4. Cover batter with a clammy material; let sit in a warm spot until multiplied in size, around 60 minutes.
  5. Move mixture to a work surface; partition into 10 balls.
  6. Working with 1 ball at a time and using a moving pin, fold mixture into a 7″ hover about 1⁄4″ thick.
  7. Sprinkle with 1⁄4 tsp. cilantro; press into mixture.
  8. Warmth a 12″ nonstick skillet over medium-high.
  9. 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.
  10. Flip mixture; cook until bubbles show up again, around 30 seconds.
  11. Move naan to a plate and slide skillet off the warmth.
  12. Utilizing utensils, cook naan around 2″ over the open fire, flipping once, until sautéed in spots, around 1 moment.
  13. (Then again, complete the process of cooking naan in a skillet until seared in spots, around 1 moment.)
  14. Return naan to the plate, brush with ghee and sprinkle with more cilantro.
  15. Serve hot.