Naan

This bread was never meant to be eaten alone.

Naan

A tender, pan-cooked flatbread enriched with yogurt, perfect for scooping, folding, and savoring warm.

Ingredients

  • Ingredients
  • 1/2 cup warm water
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all-purpose flour
  • 2 Tbsp melted butter
  • 2 tsp minced garlic


How The Alchemy Happens

In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes, or until it becomes foamy.
Add the olive oil, yogurt, egg, salt, and 2 cups of flour. Stir until smooth.
Gradually add more flour, a little at a time, until a soft, slightly sticky dough forms.
Turn the dough onto a floured surface and knead just a few times until smooth.
Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in size (about 1 hour).
Preheat a skillet over medium heat.
Divide the dough into 8 equal pieces. Roll each into a 6-inch circle on a floured surface.
Lightly oil or spray the skillet. Place a dough round in the skillet and cook for 2–3 minutes, or until bubbly and golden brown underneath. Flip and cook the other side for another 2–3 minutes.
As each naan finishes cooking, brush the bubbly side with ghee.



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