Recipe by: Suchita Babar
Source: Family recipe
Makes: 8 Naans
- 1 tsp sugar
- ½ cup warm water
- ¼ oz active dry yeast (optional)
- 2 ¼ cups all-purpose flour
- ½ cup plain yogurt
- Some oil, for greasing the skillet
- 3 Tbsp melted salted butter
- In a small bowl, add the sugar, warm water, and yeast together.
- Stir to combine well.
- The yeast should be activated when it becomes foamy, about 10 minutes.
- Transfer the flour to a flat surface and make a well in the middle.
- Add the yeast mixture, yoghurt, and oil.
- Knead the dough until the surface becomes smooth and shiny, about 10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven).
- The dough should double in size, about 1 hour.
- Divide the dough into 8 equal portions.
- Roll the dough to a 8” circle using a rolling spin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.
- Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side.
- Repeat the same until all dough are done.
- Brush the naan with the melted butter, serve warm.
Download PDF version here: indian-naan-suchita-babar