Naan

READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together flour, baking powder and salt.
  • Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
  • Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
  • Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
  • Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
  • Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
  • Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
  • Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
  • Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
  • It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
  • Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
  • Remove naan from the oven and brush it lightly with melted butter if you like.
  • Continue this way with all the dough, stacking the breads into a napkin-lined basket.
  • Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
  • To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.
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